Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • salt
  • black pepper
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 8 black olives, sliced

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until it is mahogany-colored and slightly crispy.
  2. Stir in the diced onion and carrots. Sauté for 5 minutes until the onions are translucent.
  3. Add the minced garlic and dried thyme, stirring for 60 seconds until the aroma is released.
  4. Sprinkle the flour over the meat mixture and stir for 2 minutes to cook out the raw flour taste.
  5. Slowly pour in the beef broth and Worcestershire sauce. Simmer for 5-7 minutes until the sauce is glossy and thick enough to coat the back of a spoon.
  6. Fold in the frozen peas and remove from heat. Pour the mixture into a 9x9 inch baking dish and spread evenly.
  7. While the meat simmers, boil the cubed Yukon Gold potatoes in salted water until tender. Drain and mash until smooth.
  8. Stir butter and heavy cream into the mashed potatoes until velvety and thick.
  9. Transfer mashed potatoes to a piping bag with a round tip. Pipe peaks of potato onto the beef base to create ghost shapes.
  10. Place sliced black olives on the potato ghosts to create eyes and mouths.
  11. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes until the potato peaks are lightly golden.