Haunted Shepherd's Pie

This casserole of seasoned ground beef and vegetables topped with mashed potatoes and cheese is ideal for Halloween night—it’s a one-dish meal that tastes great reheated if anyone is hungry after trick-or-treating. Instead of spreading the potatoes in a thick layer, dollop them on like little ghosts—your own little ghosts will gobble it up.

Haunted Shepherd's Pie

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    1 1/2 pounds ground beef 1 tablespoon Worcestershire sauce
    1 carrot, grated 1 cup frozen peas
    1 medium yellow onion, diced 4 ounces cheddar cheese, grated (about 1 cup)
    2 tablespoons butter 4 cups mashed potatoes
    2 tablespoons all-purpose flour Sesame or caraway seeds (for eyes)
    1 cup beef stock or broth


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    • 1

      Preheat oven to 375 degrees Fahrenheit and lightly grease a 3-quart casserole dish.

    • 2

      In a large skillet, brown the beef until no pink remains. Drain off any rendered fat. Push the meat to one side and cook the carrot and onion for 4 to 5 minutes, until the onions are just turning translucent.

    • 3

      Push the onions and carrots to another side of the pan and melt the butter. Whisk the flour into the butter and stir everything together. Add the stock and Worcestershire and cook for 5 minutes, just until thickened. Season to taste with salt and pepper and stir in the peas. Stir the meat and vegetables together until combined.

    • 4

      Spoon the meat-vegetable mixture into the prepared casserole dish and sprinkle with the cheese. Use a spoon to dollop potato ghosts on top (you can also fill a gallon-size Ziploc and cut off one corner so you can pipe the ghosts on). Add sesame or caraway seeds for eyes.

    • 5

      Bake 20 minutes, until the meat is bubbling and the ghosts are browned. Serve immediately.

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