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Creepy Shepherd’s Pie (Ghost Potatoes!)

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This Halloween shepherd’s pie is topped with adorable mashed potato ghosts and filled with savory beef and veggies. A spooky twist on a cozy classic the whole family will love!

Ingredients

For the Meat Filling:

1 tbsp olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1 lb ground beef

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 1/2 cups frozen mixed veggies (peas, carrots, corn)

1/2 cup beef broth

Salt & pepper to taste

For the Mashed Potato Ghosts:

4 large russet potatoes, peeled and chopped

4 tbsp unsalted butter

1/2 cup milk

1/2 tsp garlic powder

Salt & pepper to taste

Black peppercorns (for ghost eyes)

Instructions

Cook the Potatoes:

Place chopped potatoes in a pot of salted water.

Boil for 15 minutes or until fork-tender. Drain well.

Make the Mashed Potatoes:

Mash hot potatoes with butter, milk, garlic powder, salt, and pepper until smooth.

Let cool slightly before piping.

Cook the Meat Filling:

Heat olive oil in a skillet over medium heat.

Sauté onion and garlic for 2–3 minutes. Add ground beef and cook until browned.

Stir in tomato paste, Worcestershire sauce, frozen veggies, broth, and seasoning. Simmer for 5–7 minutes until thickened.

Assemble the Pie:

Spoon the meat mixture into a greased 9×9 baking dish. Smooth the top.

Pipe the Potato Ghosts:

Transfer cooled mashed potatoes to a piping bag with a round tip (or zip-top bag with the corner cut).

Pipe tall ghost shapes over the beef layer.

Add peppercorns or olive bits for eyes.

Bake:

Bake at 375°F for 20–25 minutes, until ghosts are lightly golden and filling is bubbling.

Notes

Let the filling cool slightly before piping ghosts to help them hold shape.

Use starchy potatoes like russets for smooth, pipeable mash.

Add shredded cheese to the mash for cheesy ghosts.

Use black sesame seeds or olive bits as alternatives to peppercorns for ghost eyes.

Find it online: https://allrecipesmade.com/creepy-shepherds-pie-ghost-potatoes/