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Spooky Shepherd’s Pie Topped with Mashed Potato Ghosts
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large skillet
  • Large pot
  • Baking dish
  • Piping bag or zip-top bag

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 carrots, diced
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 4 large potatoes, peeled and cubed
  • 1/2 cup milk
  • 4 tablespoons butter
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 400°F. Heat a large skillet over medium heat and cook the ground beef until browned, breaking it up as it cooks.
  • Add the diced onion, carrots, and minced garlic to the skillet. Cook for 5 minutes until the vegetables soften.
  • Stir in the tomato paste, beef broth, salt, and pepper. Simmer for 10 minutes until the mixture thickens. Stir in the peas during the last 2 minutes.
  • While the filling simmers, boil the potatoes in a large pot of salted water for 15 minutes until tender. Drain and return them to the pot.
  • Mash the potatoes with the milk and butter until smooth. Season with salt and pepper.
  • Spoon the beef filling into a baking dish. Spoon the mashed potatoes into a piping bag or zip-top bag with the corner cut off.
  • Pipe the potatoes into ghost shapes over the filling. Press two peas into each ghost to form eyes.
  • Bake for 20 minutes until the potato ghosts turn lightly golden on the edges.

Notes

Pipe the ghosts right before the dish goes into the oven so they hold their shape. If the mashed potatoes feel too stiff to pipe, add a splash more milk. Leftovers reheat well in the oven at 350°F covered with foil to keep the potatoes from drying out. The peas used for eyes stay in place best if pressed in firmly after piping.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Large pot, Baking dish, Piping bag or zip-top bag