Prepare the potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15 to 20 minutes, or until they are very tender when pierced with a fork. Drain them well and return them to the hot, empty pot for a minute to steam dry.

Make the ghostly topping: Mash the potatoes until smooth. I like using a ricer for the fluffiest result. Gently stir in the warmed cream, butter, salt, and white pepper. Be careful not to overmix. Set the mashed potatoes aside to cool slightly, then transfer them to a piping bag fitted with a large round tip (or a zip top bag with the corner snipped off).

Cook the savory filling: While the potatoes are boiling, heat the olive oil in a large skillet or Dutch oven over medium high heat. Add the ground lamb and cook, breaking it up with a spoon, until it is browned all over. Drain off any excess fat.

Build the flavor: Add the chopped onion, carrots, and celery to the skillet with the meat. Cook for 5 to 7 minutes, until the vegetables have softened. Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the mixture and stir constantly for one minute to cook off the raw taste.

Simmer the gravy: Stir in the tomato paste, followed by the beef broth and Worcestershire sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. The heart of this recipe is a classic savory filling, much like the one in this beloved Best Shepherd's Pie, which we are adapting for our spooky creation. Add the thyme and rosemary, reduce the heat to low, and let it gently simmer for 10 to 15 minutes, until the gravy has thickened and clings to the meat. Stir in the frozen peas and season with salt and pepper to taste. Remove from the heat and let the filling cool for at least 15 minutes. This is a crucial step to prevent a soggy bottom crust.

Assemble the hand pies: Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper. Unroll your pie dough onto a lightly floured surface. Using a 4 or 5 inch round cookie cutter, cut out as many circles as you can. You should get about 12 to 16 circles in total, depending on the size.

Fill and seal: Spoon about 2 to 3 tablespoons of the cooled filling onto the center of half of the pastry circles, leaving a 1/2 inch border around the edge. Brush the border with the egg wash. Place a second pastry circle on top and gently press down around the filling to remove any air pockets. Use the tines of a fork to crimp and seal the edges tightly.

Create the ghosts: Brush the tops of the hand pies with the egg wash. Now for the fun part. Pipe a swirl of the mashed potatoes onto the center of each pie, pulling the piping bag upwards to create a ghostly tail. You're creating Individual Shepherd's Pie Halloween masterpieces.

Bake to golden perfection: Bake for 20 to 25 minutes, or until the pastry is deep golden brown and the potato peaks are lightly browned. Once they are out of the oven, gently press two black peppercorns or sesame seeds into each potato swirl to create the ghost’s eyes. Let them cool for a few minutes before serving, as the filling will be very hot.