Ghostly Shepherd's Pie

Gluten Free
Health score
14%
Ghostly Shepherd's Pie
55 min.
6
418kcal

Suggestions


Get ready to delight your taste buds with a spooky twist on a classic comfort food! Our Ghostly Shepherd's Pie is not only gluten-free but also packed with flavor and nutrition, making it the perfect dish for lunch, dinner, or any gathering. With a hearty filling of lean ground beef, vibrant mixed vegetables, and a rich beef gravy, this dish is sure to satisfy even the pickiest eaters.

What sets this recipe apart is its playful presentation. The fluffy potato topping is shaped into ghostly mounds, complete with pea "eyes" that add a fun and festive touch. It's a fantastic way to get the whole family involved in the kitchen, especially during the spooky season. Plus, it’s ready in just 55 minutes, making it a quick and easy option for busy weeknights.

With each serving containing only 418 calories, you can indulge without the guilt. The combination of protein, healthy fats, and carbohydrates ensures a balanced meal that will keep you energized throughout the day. So, whether you're hosting a Halloween party or simply looking to add a bit of whimsy to your dinner table, this Ghostly Shepherd's Pie is the perfect choice. Gather your ingredients and let’s create a dish that’s as fun to make as it is to eat!

Ingredients

  • 12 oz gravy 
  • 0.3 cup butter 
  • 14.5 oz canned tomatoes diced italian with herbs, undrained organic canned
  • 12 oz savory vegetable mixed frozen
  • 0.3 teaspoon garlic powder 
  • lb ground beef 80% lean (at least )
  • 0.7 cup milk 
  • 0.5 cup onion coarsely chopped
  • cups potatoes dry mashed ()
  • 2.7 cups water 

Equipment

  • frying pan
  • sauce pan
  • oven
  • glass baking pan

Directions

  1. Heat oven to 375F. In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Set 12 peas (from frozen vegetables) aside for garnish.
  2. Add remaining frozen vegetables, tomatoes and gravy to beef mixture.
  3. Heat to boiling. Reduce heat to medium-low. Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.
  4. Meanwhile, in 2-quart saucepan, heat water, butter and garlic powder to boiling.
  5. Remove from heat; add milk. Stir in dry potatoes; blend well.
  6. Spoon beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to look like ghosts.
  7. Place 2 reserved peas on each mound to look like eyes.
  8. Bake 20 to 25 minutes or until potatoes are set and mixture is hot.

Nutrition Facts

Calories418kcal
Protein18.32%
Fat53.1%
Carbs28.58%

Properties

Glycemic Index
39.46
Glycemic Load
13.53
Inflammation Score
-9
Nutrition Score
19.919130273487%

Flavonoids

Isorhamnetin
0.67mg
Kaempferol
0.65mg
Quercetin
3.2mg

Nutrients percent of daily need

Calories:417.96kcal
20.9%
Fat:25.12g
38.65%
Saturated Fat:8.47g
52.95%
Carbohydrates:30.42g
10.14%
Net Carbohydrates:25.08g
9.12%
Sugar:6.39g
7.1%
Cholesterol:61.46mg
20.49%
Sodium:536.98mg
23.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.51g
39.01%
Vitamin A:3410.39IU
68.21%
Vitamin C:27mg
32.72%
Vitamin B6:0.64mg
32.17%
Vitamin B12:1.77µg
29.56%
Vitamin B3:5.53mg
27.64%
Zinc:3.95mg
26.34%
Potassium:885.35mg
25.3%
Phosphorus:248.66mg
24.87%
Fiber:5.35g
21.39%
Manganese:0.4mg
19.89%
Iron:3.48mg
19.32%
Selenium:12.8µg
18.28%
Copper:0.32mg
16.14%
Magnesium:62.28mg
15.57%
Vitamin B1:0.23mg
15.46%
Vitamin B2:0.26mg
15.46%
Folate:44.53µg
11.13%
Calcium:101.98mg
10.2%
Vitamin B5:1mg
9.96%
Vitamin E:1.48mg
9.89%
Vitamin K:6.46µg
6.15%
Vitamin D:0.37µg
2.49%