Gory Shepherd’s Pie
This terrifying take on the classic shepherd’s pie gets a gruesome twist with blood-red mashed potatoes, thanks to a splash of beet juice. Rich, savory meat and veggies bubble under the creepy crimson topping, making it the perfect centerpiece for a spooky supper. Deliciously dreadful!
- Prep Time: 20 min
- Cook Time: 45 min
- Total Time: 1 hr 5 min
Ingredients
2 lbs ground lamb or beef
2 onions, chopped
4 cloves garlic, minced
2 cups frozen peas and carrots
4 tbsp tomato paste
2 tbsp Worcestershire sauce
2 cups beef broth
8 large potatoes, peeled and cubed
½ cup beet juice
4 tbsp butter
Salt and pepper to taste
Instructions
Boil potatoes in salted water until tender (about 15–20 minutes). Drain, mash with beet juice, butter, salt, and pepper until smooth. Set aside.
Meanwhile, cook ground meat in a large skillet until browned. Add onions and garlic; cook until soft.
Stir in tomato paste, Worcestershire sauce, peas and carrots, and broth. Simmer for 10–15 minutes until thickened.
Spread meat mixture in a baking dish. Top with beet-tinted mashed potatoes, spreading to cover completely.
Bake at 375°F (190°C) for 20–25 minutes, until bubbling and slightly crisp on top.
Nutrition
- Calories: 520
- Fat: 30g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
Find it online: https://thecomfortspoon.com/gory-shepherds-pie/