Ghostly Shepherds Pie Recipes

GHOSTLY SHEPHERD'S PIE

Steps:

• Heat oven to 375°F. In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Set 12 peas (from frozen vegetables) aside for garnish. Add remaining frozen vegetables, tomatoes and gravy to beef mixture. Heat to boiling. Reduce heat to medium-low. Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.
• Meanwhile, in 2-quart saucepan, heat water, butter and garlic powder to boiling. Remove from heat; add milk. Stir in dry potatoes; blend well.
• Spoon beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to look like ghosts. Place 2 reserved peas on each mound to look like eyes. Bake 20 to 25 minutes or until potatoes are set and mixture is hot.

GHOSTLY SHEPHERD'S PIE

Steps:

• Heat oven to 375 degrees.
• Spray 12-inch skillet with cooking spray.
• Cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Set 12 peas (from frozen vegetables) aside for garnish.
• Add remaining frozen vegetables, tomatoes and gravy to beef mixture.
• Heat to boiling; reduce heat to medium-low.
• Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.
• Meanwhile, in medium saucepan, heat water, butter and garlic powder to boiling.
• Remove from heat; add milk. Stir in potato flakes and cheese.
• Add egg; blend well.
• Spoon beef mixture into ungreased 8-inch square or oval glass baking dish.
• With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts.
• Place 2 reserved peas on each mound to resemble eyes.
• Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.

SHEPHERD'S PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220˚C).
• Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
• Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
• Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
• Pour in the red wine and reduce until almost completely evaporated.
• Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
• Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
• Transfer the potatoes to a large bowl and mash until smooth.
• Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
• Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
• Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
• Bake for 30 minutes, until the potatoes are golden brown.
• Enjoy!

SCARY SKILLET SHEPHERD'S PIE RECIPE

Steps:

• Cook vegetables as directed on package.
• Meanwhile, brown meat in large skillet; drain. Stir in gravy; simmer 5 min. or until heated through, stirring occasionally. Remove from heat.
• Microwave cream cheese and 1/4 cup milk in medium microwaveable bowl on HIGH 30 sec.; beat with whisk until blended. Gradually whisk in remaining milk, then water. Microwave 2-1/2 min. or until hot, stirring after each minute. Stir in potato flakes and Parmesan until blended. Spoon into resealable plastic bag; cut small piece off one bottom corner of bag.
• Remove 12 peas from mixed vegetables; stir remaining vegetables into meat mixture in skillet. Squeeze potato mixture into 6 mounds on meat mixture to resemble ghosts. Add 2 of the reserved peas to each for the eyes.

HALLOWEEN SHEPHERD'S PIE

Steps:

• You should prepare the meat filling and mashed potatoes simultaneously so they are ready at the same time.
• **Meat filling**.
• Preheat the oven to 375 and lightly grease a 3-quart casserole dish.
• Brown the beef in a large skillet over medium-high heat. Drain. Add frozen vegetables to skillet and heat over medium while making the gravy.
• Melt the butter in a small saucepan. Whisk the flour into butter, cook over medium heat for 2 minutes. Add stock, ketchup, Worcestershire and cook for 5 minutes to thicken. Season with salt and pepper. Pour over meat and veggies and stir to combine.
• Spoon meat into casserole dish.
• **Mashed Potatoes**.
• Peel and quarter potatoes and put into large saucepan. Cover with water and boil for 20 minutes.
• Drain potatoes. Mash the potatoes with masher or electric mixer and beat until smooth. Add the milk and butter. Stir in the cheese if desired and season the potatoes to taste with salt and pepper.
• Using 1/2 the mashed potatoes, spread a thin layer over the entire casserole. Spoon the remaining mashed potatoes into large ziploc bag and cut opening about 1/2" wide off one bottom corner. Squeeze conical ghosts about 3" tall onto the prepared casserole dish of shepherd's pie, pushing down the bag to make a thicker base and then tapering upward to a narrow head. Add a couple of seeds on the heads for eyes.
• Bake pie and potatoes for 20-25 minutes until the sauce is bubbling serve immediately.