@therecipecollector: There's nothing quite like gathering with family and friends on a crisp autumn evening for a playful, comforting feast. This delightfully spooky Ghostly Shepherd’s Pie by NancyG The Recipe Collector is a wonderful savory autumn comfort food masterpiece. It features a rich, bubbling layer of seasoned ground beef and vegetables, topped with adorable piped mashed potato ghosts that bring instant smiles to the dinner table. **Ghostly Shepherd’s Pie** Prep time: 30 minutes Cook time: 40 minutes Servings: 4 to 6 people **Ingredients List** * 3 lbs russet potatoes, peeled and quartered * 1/2 cup unsalted butter * 1/2 cup whole milk * 1 tsp salt (divided) * 1/2 tsp black pepper * 2 tbsp olive oil * 1 medium yellow onion, diced * 2 cloves garlic, minced * 1.5 lbs lean ground beef * 2 tbsp all-purpose flour * 2 cups beef broth * 2 tbsp tomato paste * 1 tsp Worcestershire sauce * 2 cups mixed frozen vegetables (peas, carrots, and corn) * 12 whole black peppercorns (for the ghost eyes) * 2 tbsp chopped fresh parsley (for garnish) **Detailed Instructions** 1. **Make the Mashed Potato Ghosts:** Place quartered russet potatoes in a large pot of salted water and bring to a boil. Cook for 15 minutes until fork-tender, then drain well. Mash with unsalted butter, whole milk, half of the salt, and black pepper until smooth. Transfer warm mash into a large piping bag fitted with a large round tip. 2. **Brown the Beef:** Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add diced yellow onion and minced garlic, sautéing for 4 minutes until soft. Add lean ground beef and cook until thoroughly browned (about 6 minutes), draining excess fat. 3. **Build the Gravy and Vegetables:** Sprinkle all-purpose flour over beef mixture and stir for 1 minute. Slowly pour in beef broth, tomato paste, and Worcestershire sauce, stirring continuously until thickened. Fold in frozen mixed vegetables and simmer for 5 minutes. 4. **Assemble the Casserole:** Transfer the hot beef and vegetable filling into a greased 9x13-inch baking dish, spreading evenly. 5. **Pipe the Ghosts:** Pipe tall, dollop-shaped mounds of mashed potato mixture across the top of the beef filling, pulling each one up slightly into a whimsical ghost shape. Gently press two black peppercorns into each ghost head to form the eyes. 6. **Bake:** Preheat oven to 400°F (200°C) and bake for 20 minutes until potato ghosts are lightly golden and filling is bubbling hot. Garnish with fresh parsley before serving. **Chef's Notes by NancyG** Piping potatoes while warm ensures they hold their shape. For a deeper golden hue, brush lightly with melted butter or broil for the final two minutes, watching closely. **Nutritional Facts** * Calories: 520 kcal * Total Fat: 24 g * Saturated Fat: 11 g * Cholesterol: 95 mg * Sodium: 780 mg * Total Carbohydrates: 48 g * Dietary Fiber: 6 g * Sugars: 6 g * Protein: 28 g #TheRecipeCollector #NancyGCookOn #GhostlyPie #HalloweenDinner #ComfortFoodClassic

NancyG The Recipe Collector

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Friday 28 August 2026 17:01:26 GMT