Description
This isn’t just any Shepherd’s Pie—it’s a spooktacular feast topped with mashed potato ghosts that stare back at you with peppercorn eyes. Cozy, hearty, and hauntingly cute, it’s the perfect Halloween dinner centerpiece. One bite and it just might become your new October tradition.
Ingredients
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1 lb ground beef or lamb (swap turkey or plant-based if preferred)
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1 onion, chopped
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2 garlic cloves, minced
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1 cup frozen peas & carrots
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2 tbsp tomato paste
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1 tbsp Worcestershire sauce
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½ cup beef broth (or veggie broth)
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Salt & pepper, to taste
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4 cups mashed potatoes (thick, pipeable)
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Whole peppercorns or black sesame seeds (for eyes)
Instructions
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Preheat oven to 375°F (190°C).
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Cook meat: In a skillet, brown ground meat. Drain excess fat.
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Add aromatics: Stir in onion & garlic, cook until softened.
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Build sauce: Toast tomato paste 30 sec, stir in Worcestershire, broth, peas & carrots. Simmer 5–7 min until thickened. Season to taste.
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Assemble: Spread filling in baking dish (8×8 works).
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Make ghosts: Pipe mashed potatoes into little ghost mounds. Add peppercorn or sesame seed “eyes.”
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Bake: 20–25 min, until filling bubbles & ghosts are lightly golden.
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Serve: Rest 5 min, then scoop & enjoy—make sure each plate gets a ghost!
- Prep Time: 20 min
- Cook Time: 25 min