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Delicious Spooky Ghost Shepherds Pie for Halloween Dinner

Spooky Ghost Shepherds Pie
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Get into the Halloween spirit with this Spooky Ghost Shepherd’s Pie—an easy dinner recipe that doubles as a spooky food idea for kids and parties.

Ingredients

Scale
  • 1.5 pounds ground beef or ground lamb
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup frozen peas
  • 1 cup chopped carrots
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 0.5 cup beef broth
  • 2 pounds Russet potatoes, peeled and cubed
  • 4 tablespoons unsalted butter
  • 0.5 cup whole milk
  • Salt to taste
  • Black olives for faces
  • Optional: Nori strips for facial features
  • Shredded cheese
  • Fresh parsley or chives

Instructions

  1. Heat olive oil in a large skillet over medium heat. Sauté onions until soft, about 3–4 minutes. Add garlic and cook for 1 more minute.
  2. Add ground beef or lamb. Cook until browned and fully cooked through. Drain excess fat.
  3. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Add peas, carrots, and beef broth. Simmer for 8–10 minutes.
  4. Boil the peeled potatoes in salted water for 15–20 minutes until fork-tender. Drain and mash with butter and warm milk. Add salt to taste.
  5. Preheat oven to 375°F (190°C). Spread the meat mixture evenly in a greased 9×13 inch baking dish.
  6. Pipe a mashed potato border around the edge of the dish, then pipe ghost shapes on top of the filling using a piping bag.
  7. Decorate ghosts with olive slices or nori for eyes and mouths.
  8. Bake for 20–25 minutes. Optional: broil for 2–3 minutes for a light golden touch. Let cool before serving.

Notes

  • This recipe is perfect for themed parties.
  • Feel free to customize the ghost decorations.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://keepityummy.com/spooky-ghost-shepherds-pie/

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