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Halloween Spooky Shepherds Pie


  • 1 1/2 lb ground pork
  • 5-6 potatoes peeled and cubed
  • 10-12 oz small bag frozen mixed vegetables
  • 1 large yellow onion diced
  • 8 oz pkg mushrooms sliced
  • 1/2 cup milk I used Lactaid
  • 5 tbsp butter separated
  • 3 tbsp flour
  • 2 tbsp Worcestershire
  • 2 cups beef broth
  • 1/2 cup shredded mixed cheese
  • salt/pepper/garlic powder to taste
  • olive oil


  • Preheat oven to 375 degrees.
  • Cook and crumble pork in a skillet until cooked through and no longer pink. Season with salt, pepper, and garlic powder. Drain and set aside.
  • Add a swirl of olive oil to a skillet and add chopped onions and mushrooms. Cook until softened. Season with salt, pepper, and garlic powder.
  • Cook frozen veggies in a small saucepan with some water according to package. Drain and set aside.
  • Meanwhile, add potatoes to a medium pot of water and bring to a boil. Boil until fork tender (about 15-20 min.)
  • Drain and then add to a mixing bowl. Mix in milk and 2 tbsp butter. Using a mixer (or large spoon) mix until smooth. Season with salt and pepper.
  • To make gravy: Melt remaining butter in a saucepan then whisk in flour to make a roux.
  • Next, add Worcestershire and beef broth. Season with pepper to taste. Simmer and stir until thickened.
  • To assemble: using a 9X13 baking dish add mixed vegetables to the bottom. Spread to cover (for the Halloween version reserve 16 peas for mashed potato ghosts).
  • Next add pork, then onion/mushroom mix, then pour gravy on top.
  • Scoop mashed potatoes into a large freezer bag and cut off the corner top to use as a piping bag.
  • Pipe 8 mashed potato ghosts on top of the filling mixture and add two green peas as eyes for each ghost.
  • If not doing the Halloween version, simply spread the potatoes on, covering the filling completely.
  • Top with shredded cheese.
  • Bake for 20-25 minutes at 375 degrees.