Ghostly Shepherd's Pie
A layered casserole with beef and vegetables in a tomato-beefy gravy, topped with potato ghosts.
- olive oil
- 1-large yellow onion, chopped
- 1 1/2 pound ground beef
- 2 garlic cloves, minced
- 2 Tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1 1/2 cup beef broth
- 1-12oz. jar Heinz Beef Gravy
- 1 Tablespoon Worcestershire sauce
- 1-16 oz. frozen bag of classic mix vegetables (carrots, green beans, peas and corn).
- kosher salt and fresh cracked black pepper
- 1 cup shredded cheddar cheese
- 6 cups (48 oz.) cooked mashed potatoes-(To save time I bought 2-24 oz. packages of pre-made mashed potatoes at my local grocer deli).
- Black sesame seeds or caraway seeds or toasted pumpkin seeds-broken in half (as seen in picture) for the eyes.
Directions: Preheat oven to 375 degrees.
- Heat olive oil in a large pan over medium heat. Add the onions and cook, stirring occasionally, until onions begin to soften.
- Add the beef and turn heat to medium high, break up beef. Leave the beef alone until beef begins to brown, turn the meat over and cook until brown on other side.
- Add garlic and cook, stirring constantly about 1 minute.
- Add tomato paste and flour and cook, stirring, until well blended, about 2 minutes.
- Stir in the broth, gravy, and Worcestershire sauce and bring to a boil for 3 minutes scraping any bits from the bottom of the pan.
- Stir in the frozen bag of vegetables until vegetables are heated through.
- Salt and Pepper to taste.
- Spray a 9x13 cooking dish with nonstick spray.
- Spoon the meat mixture into the prepared baking dish and top with cheddar cheese.
- Spoon the 3 cups of mashed potatoes, (heat cold mashed potatoes in microwave to more easily handle), on top of meat mixture and spread evenly with a spatula.
- Put the other 3 cups of mashed potato in a Ziploc gallon bag, snip of one corner and pipe the ghosts on. You can help the shape of their heads with your fingers or a small spoon dipped in hot water. Add the broken in half pumpkin seeds or black sesame or caraway seeds for the eyes.
- Place the dish on a foil lined sheet pan and bake for 30 minutes until the edges are bubbling and the ghosts are browned on top.
Let rest out of the oven for 10 minutes before serving.