Classic Graveyard Shepherd’s Pie
This festive recipe puts a spooky twist on the classic comfort dish, featuring a rich ground meat and vegetable filling topped with a creamy mashed potato "graveyard" complete with edible headstones. Perfect for a Halloween celebration or a fun family meal.
Equipment
- Large pot
- Potato masher
- Large oven-safe pan or 9x13 inch baking dish
- Fork
Ingredients
For the Potato Topping
- 2 pounds Russet potatoes peeled and cut into quarters
- 1/2 cup milk
- 4 tablespoons butter
- Salt and black pepper to taste
- Green food coloring Optional
- black olive slices or mushroom caps for "headstones"
For the Meat & Vegetable Filling
- 1 tablespoon olive oil
- 1.5 pounds ground beef or lamb
- 1 large onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 cup beef broth
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
Preparation
- Boil and mash potatoes with milk, butter, salt, and pepper until smooth, optionally adding green food coloring.
- Brown ground meat in olive oil, then drain fat and cook with onion, carrots, celery, and garlic until soft.
- Stir in beef broth, Worcestershire, thyme, salt, and pepper; simmer for 5 minutes before adding peas and corn.
Assembly & Baking
- Spread the meat filling in a baking dish, then top with mashed potatoes, creating textured mounds.
- Insert black olive slices or mushroom caps as "headstones" into the potato topping.
- Bake at 375°F (190°C) for 25-30 minutes until bubbling and golden, optionally broiling briefly for extra browning.
Notes
For an extra spooky effect, use green food coloring in the mashed potatoes. Ensure "headstones" are placed firmly so they don't tip over during baking. This dish can be prepared ahead of time and baked just before serving.