Ingredients
Scale
- 1.5 lbs ground beef (or ground lamb)
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 4 tbsp butter
- 1/4 cup whole milk
- 1 tsp dried thyme
- Salt and pepper to taste
- Black peppercorns or sliced black olives (for ghost eyes)
Instructions
- Place the cubed potatoes in a large pot and cover them with cold salted water. Bring the water to a boil, then reduce the heat and simmer for 15 to 20 minutes. The potatoes are ready when they are fork-tender. Drain the water and return the potatoes to the pot. Add butter and milk, then mash until completely smooth. Make sure there are no lumps so you can pipe them easily later. Season with salt and pepper.
- While the potatoes boil, heat a large oven-safe skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. If there is excess grease, drain it from the pan. Add the chopped onions and carrots to the meat. Sauté for about 5 to 7 minutes until the vegetables soften. Stir in the minced garlic and cook for another minute until fragrant.
- Stir the tomato paste into the meat mixture and cook for one minute. Pour in the beef broth, Worcestershire sauce, and dried thyme. Bring the mixture to a simmer and let it cook for about 10 minutes. The sauce should thicken into a rich gravy. Stir in the frozen peas during the last 2 minutes of simmering. Taste and adjust seasonings as needed.
- Preheat your oven to 400°F (200°C). Transfer the meat mixture to a baking dish if your skillet isn’t oven-safe. Spoon the mashed potatoes into a large piping bag fitted with a large round tip. Pipe tall, swirling mounds of potatoes across the top of the meat filling to resemble ghosts. If you don’t have a piping bag, use a sturdy plastic bag with the corner cut off.
- Place the dish in the oven and bake for 15 to 20 minutes. The filling should be bubbling, and the “ghosts” should be set. Remove from the oven. Carefully place two peppercorns or small bits of black olive on each potato mound to create eyes. Serve immediately while hot and spooky.
- Cook Time: 60 minutes