Tombstone Shepherd’s Pie
A ghoulishly delightful Halloween twist on a classic Shepherd's Pie, featuring a savory meat and vegetable filling crowned with fluffy mashed potatoes piped into spooky tombstone shapes. Perfect for festive gatherings, this comforting dish is both visually impressive and deliciously satisfying.
Equipment
- Large pot
- Oven-Safe Skillet or Dutch Oven
- 9x13-inch baking dish,
- Piping bag or zip top bag
- Mixing bowl
Ingredients
Mashed Potato Topping
- 2 lbs Russet or Yukon Gold potatoes peeled and quartered
- 1/2 cup whole milk (or half-and-half for extra creaminess)
- 1/4 cup unsalted butter softened
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 1 tbsp cream cheese or sour cream optional, for added tang and creaminess
Savory Meat Filling
- 1 tbsp olive oil
- 1.5 lbs ground beef or ground lamb (80/20 lean ideal)
- 1 large onion finely chopped
- 2 carrots peeled and diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 tbsp all-purpose flour
- 1 cup beef broth
- 1/2 cup red wine optional, adds depth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme chopped (or 1/2 tsp dried)
- 1 tsp fresh rosemary chopped (or 1/2 tsp dried)
- 1 bay leaf
- salt and black pepper to taste
- 1/4 cup fresh parsley optional, chopped for garnish
Instructions
- Place peeled and quartered potatoes in a large pot. Cover with cold water about an inch above potatoes. Add 1/2 teaspoon salt. Bring to boil, then simmer until tender, about 15-20 minutes. Drain thoroughly.
- Return drained potatoes to hot pot and heat over low for 1-2 minutes to evaporate any moisture. Add milk, butter, remaining salt and pepper. Mash until smooth and creamy. Stir in optional cream cheese or sour cream if desired. Adjust seasoning.
- Heat olive oil in large oven-safe skillet or Dutch oven on medium-high heat. Add ground beef or lamb; cook and break up until browned and no pink remains (5-7 minutes). Drain excess fat, leaving a coating on the pan.
- Add onion, carrots, and celery. Sauté until vegetables soften, about 5-8 minutes. Stir in minced garlic and cook 1 minute until fragrant.
- Sprinkle flour over meat and vegetables; stir and cook 1-2 minutes to remove raw flour taste and thicken filling.
- Pour in beef broth and red wine (if using). Stir constantly to deglaze and scrape browned bits. Bring to simmer.
- Stir in Worcestershire sauce, thyme, rosemary, and bay leaf. Reduce heat to low, cover and simmer for 15-20 minutes to meld flavors and thicken gravy.
- Remove bay leaf. Stir in frozen peas and corn; cook 2-3 minutes until heated through. Taste and season with salt and pepper as needed.
- Preheat oven to 375°F (190°C). Pour meat filling into a 9x13 inch baking dish (or 8x8 inch for thicker pie). Spread evenly.
- Transfer about two-thirds of mashed potatoes into a piping bag fitted with a wide star tip (or use a zip-top bag with corner snipped). Pipe rectangular tombstone shapes on filling, leaving spaces between. Use remaining mashed potatoes to fill spaces and spread around tombstones. Create peaks and valleys with a fork to resemble dirt.
- Optional: Brush tops of tombstones lightly with melted butter or milk for extra browning.
- Bake pie on a baking sheet for 25-35 minutes until filling bubbles and topping is golden brown. Use broiler for 2-3 minutes at end if more browning is desired—watch carefully.
- Remove from oven and let rest 10-15 minutes before serving. Garnish with chopped fresh parsley to resemble moss or grass.
Notes
This dish can be made vegetarian or vegan by substituting ground meat with mushrooms, lentils, or plant-based meat, and using vegetable broth and dairy alternatives. It’s easy, adaptable, and perfect for Halloween entertaining. Serve with themed sides and desserts to complete the spooky feast!