Go Back Email Link

Mashed Potato Ghost Cottage Pie

Savory beef and colorful vegetables are topped with creamy piped potato ghosts for a comforting Halloween twist on traditional cottage pie.
Print Recipe Pin Recipe

Ingredients
  

  • 1 lb (450 g) ground beef
  • 1 small onion, diced
  • 1 large carrot, diced
  • ¾ cup frozen peas
  • ½ cup corn
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • ¾ cup beef broth
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions
 

  • Peel and cube the potatoes. Boil in salted water for 15–20 minutes until very tender, then drain thoroughly.
  • Mash with butter, warm milk, and salt until completely smooth. The mixture should be creamy but firm enough to hold a piped shape.
  • Brown the ground beef with onion and carrot in a skillet. Add garlic and cook for another minute.
  • Stir in tomato paste, Worcestershire sauce, broth, thyme, peas, and corn. Simmer for 5–8 minutes until the liquid reduces slightly.
  • Transfer the beef mixture to a baking dish. Place the mashed potatoes in a large piping bag fitted with a wide round or star tip.
  • Pipe six generous ghost shapes over the filling, moving the piping bag slightly from side to side near the bottom to create flowing "sheets." Add tiny olive pieces for eyes. If using whole peppercorns decoratively, remove them before eating.
  • Bake at 400°F (200°C) for 20–25 minutes, until the filling bubbles and the potato edges begin turning lightly golden. Serve warm.