Haunted Graveyard Shepherd’s Pie [Video]
This fun recipe features a savory beef (or lamb) filling topped with fluffy mashed potato "ghosts", edible "soil", a hidden little monster, and crunchy tombstones.
Servings: 6 to 8
Ingredients
For the Graveyard Filling:
- 1 lb ground beef (or ground lamb)
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1½ cups frozen mixed vegetables peas, carrots, corn
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 cup beef broth
- 1 Tbsp all-purpose flour to thicken the gravy
- 1 tsp Italian or steak seasoning
- Salt and black pepper to taste
For the Mash Ghosts & Decor:
- 3 cups thick prepared mashed potatoes (homemade, or stiff instant mash)
- 2 Tbsp melted butter
- Sliced black olives or whole peas (for the ghost eyes)
- White onion petals, or baby. cocktail unions cut into pointed slivers (for the sharp, creepy teeth) (See Note)
- Flour tortillas or large oval crackers (to cut into tombstones)
- Optional "Soil": Crushed dark crackers or pumpernickel breadcrumbs (to scatter as graveyard dirt)
Instructions
Build the Haunted Meat Filling
- Preheat your oven to 375°F (190°C) and lightly grease an 8×8 or 9×13-inch baking dish.
- Brown the meat: Heat a large skillet over medium heat. Add the ground beef and chopped onion, cooking for 6–8 minutes until the meat is thoroughly browned. Drain any excess grease.
- Build the gravy: Stir in the minced garlic, tomato paste, Worcestershire sauce, and seasonings, cooking for another minute. Sprinkle the flour evenly over the meat and stir well.
- Simmer: Pour in the beef broth and toss in the frozen mixed vegetables. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 5 minutes until it thickens into a rich gravy.
- Transfer: Pour the beef mixture into an even layer at the bottom of your prepared baking dish.
Craft the Witching Hour Topping
- Bake the tombstones: Slice your flour tortillas into headstone shapes. Place them on a separate baking sheet, brush with a tiny bit of oil, and bake for 5–7 minutes at 375°F until crunchy and rigid. (Alternatively, use heavy oval crackers).
- Pipe the ghosts: Transfer your warm, thick mashed potatoes into a gallon-sized Ziploc bag and snip off a large corner (or use a piping bag). Pipe upright mounds across the top of the beef filling to look like floating ghosts.
- Add the features: Press two black olive slices or frozen peas into each potato mound to form the eyes. Use the onion petals or cocktail onions to form the sharp, creepy teeth. (See note)
Bake the Graveyard
- Bake: Slide the dish into the oven and bake for 20 to 25 minutes until the filling bubbles at the edges and the ghosts are set.
- Garnish: Once out of the oven, slide your crunchy tortilla tombstones down into the meat layer so they stand upright. Scatter your crushed cracker "soil" around the base of the tombstones to complete the spooky graveyard scene!
Notes
Creating the sharp, creepy, teeth
the sharp, creepy teeth are made using white onion petals or baby cocktail onions cut into pointed slivers. Here’s how to make them:- The Material: Cut a raw white onion into small, curved segments, or slice pickled baby cocktail onions in half vertically to leverage their natural pointed shape.
- The Technique: Trim the edges of the onion pieces into sharp, triangular fang shapes.
- The Assembly: Gently push the pointed onion “teeth” directly into the upper and lower edges of the mashed potato “mouth” opening right before serving.
Alternative option: If you don’t like raw onions, you can swap them for slivered almonds or small pieces of white string cheese cut into sharp points!
