Ghosts made of mashed potatoes? Yup, we’re doing this. This cozy shepherd’s pie gets a spooky twist—perfect for Halloween or any time you want comfort food that’s just a little bit fun.
It’s simple, satisfying, and makes people smile before they even take a bite.
🍽️ Servings + Time
Serves: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
💛 Why I Love This Recipe
This one has been in our family rotation forever, and the “ghost” version is just too fun to pass up. It’s rich, warm, and makes your kitchen smell like home.
- That golden mash top is pillowy and buttery.
- The meat layer is loaded with flavor and sneaky veggies.
- Those mashed potato ghosts? Easy and adorable.
- It’s a full meal in one pan—boom.
📸 What You’ll Need
Ingredients:
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 ½ cups frozen mixed veggies (peas, carrots, corn)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ cup beef broth
- Salt & pepper to taste
- 4 large russet potatoes, peeled and chopped
- 4 tablespoons unsalted butter
- ½ cup milk
- ½ teaspoon garlic powder
- Black peppercorns (for eyes)
Tools:
- Large skillet
- Medium pot
- Potato masher or mixer
- Piping bag with round tip or zip-top bag
- 9×9 baking dish
- Wooden spoon
- Mixing spoon
- Measuring cups and spoons
👩🍳 Pro Tips
- Use starchy potatoes like russets—they mash up smooth and pipe easily.
- Let the filling cool slightly before piping the ghosts so they hold their shape.
- Cut a tiny hole in your piping bag to keep the ghosts looking clean and tall.
- If your mashed potatoes feel too loose, let them cool a bit to thicken.
- Use peppercorns or tiny olive bits for eyes—fun and easy!
🔧 Tools You’ll Need
- Skillet
- Medium pot
- Potato masher or hand mixer
- Piping bag or zip-top bag
- 9×9 baking dish
- Spoon or spatula
🔁 Substitutions & Variations
- Use ground turkey or lentils for a lighter or veggie version.
- Sub mashed cauliflower for a low-carb twist.
- Add shredded cheese to the potato mix for cheesy ghosts.
- Use fresh veggies instead of frozen if you have time.
🕒 Make-Ahead Tips
- The filling can be made up to 2 days in advance.
- Mashed potatoes can also be prepped the night before.
- Assemble everything, refrigerate, then bake before serving.
👩🍳 Instructions
1. Cook the potatoes
Place chopped potatoes in a pot of cold salted water. Boil until fork-tender, about 15 minutes. Drain.
2. Make mashed potatoes
Mash hot potatoes with butter, milk, garlic powder, salt, and pepper until smooth. Let cool slightly for piping.
3. Cook the beef and veggies
Heat olive oil in a skillet over medium heat. Add diced onion and garlic, sauté 2–3 mins. Add beef, cook until browned. Stir in tomato paste, Worcestershire sauce, veggies, broth, salt and pepper. Simmer until thickened, about 5–7 mins.
4. Assemble the filling
Spoon the beef mixture into a 9×9 baking dish and smooth the top.
5. Pipe mashed potato ghosts
Scoop cooled mashed potatoes into a piping bag. Pipe tall little swirls (like ice cream cones) over the filling. Add peppercorn eyes.
6. Bake
Bake at 375°F for 20–25 minutes, or until ghosts are lightly golden and filling is bubbly.
🧊 Leftovers & Storage
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warmed through.
- You can also microwave individual portions, but the ghosts won’t stay crispy.
🔬 Why This Recipe Works (Quick Science)
- Starch in russet potatoes helps the mash hold shape when piped.
- Tomato paste and Worcestershire add umami and depth to the beef.
- Cooling the mash before piping keeps your ghosts tall and perky in the oven.
🍽️ What to Serve With It
- A crisp green salad
- Roasted Brussels sprouts
- Apples with peanut butter for a snacky dessert
🍴 Meal Plan Ideas
- Sunday: Creepy Shepherd’s Pie
- Monday lunch: Leftover pie with steamed broccoli
- Tuesday: Turkey chili
- Wednesday: Breakfast-for-dinner
- Thursday: Sheet pan chicken and veggies
⚠️ Common Mistakes
- Mashing potatoes when they’re too cool (makes them gluey).
- Not thickening the meat filling enough—it’ll get soupy.
- Piping potatoes while still hot—they’ll melt and slump.
- Overstuffing the piping bag—makes it hard to control the ghosts.
❓ FAQ
Can I freeze it?
Yes! Freeze fully assembled (uncooked) or after baking. Thaw and bake at 350°F.
What can I use instead of peppercorns?
Tiny pieces of black olives or black sesame seeds work great.
Can I use instant potatoes?
In a pinch, yes—but they won’t hold shape as well.
💬 Final Thoughts
This Creepy Shepherd’s Pie brings spooky charm and cozy vibes. It’s fun, filling, and always a hit on chilly nights.
Give it a try—and don’t forget to leave a comment with your ghostly success story or any questions! 👻