Halloween Shepherds Pie Recipes

CLASSIC SHEPHERD'S PIE

Steps:

• Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
• Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
• Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.

SHEPHERD'S PIE VI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
• Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
• Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
• Bake in the preheated oven for 20 minutes, or until golden brown.

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.

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.

SPOOKY SHEPHERD'S PIE

Steps:

• Heat oven to 375*F. Spray a 12 inch skillet with cooking spray and brown the ground beef and onions over medium high heat for 5 to 7 minutes, stirring occasionally. Drain, if necessary.
• Set aside 12 peas from the mixed vegetables for garnish. Add the remaining frozen vegetables, tomatoes, and gravy to the ground beef. Heat to boiling. Reduce the heat to medium low, cover and simmer for 8 to 10 minutes or until the vegetables are crisp tender, stirring occasionally.
• Spoon the ground beef mixture into an ungreased 8 inch square baking dish.
• Mix together the mashed potatoes, Parmesan cheese and egg. Spoon onto the hot beef mixture in upright mounds to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.
• Bake for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.