Spooky Ground Beef Cottage Pie

with ghostly mashed potatoes

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Once upon a midnight dreary, our chefs pondered, weak and weary, / Over many cottage pies, forgotten recipe lore / While Chef Dave nodded, nearly napping, suddenly there came some tapping, / As of hungry customers gently rapping, rapping at the kitchen door. / “Cottage pie for the customer,” he muttered “tapping at my kitchen door – with beef, carrots, peas, and spooky ghosts galore. / Only this and nothing more.” (What, you thought it would be the raven? We've only got limited space here, dear customer. Have a happy and spooky Halloween!)

In Your Box (serves 2)

  • 1 Russet Potato
  • 6 oz. Carrot
  • 3 Thyme Sprigs
  • Info
    2 oz. Shredded White Cheddar Cheese
  • Info
    4 fl. oz. Whole Milk
  • Info
    ⅗ oz. Butter
  • 10 oz. Ground Beef
  • 4 oz. Peas
  • Info
    2 Tbsp. Miso Paste
  • 1 Plastic Piping Bag

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    736
  • Carbohydrates
    46g
  • Fat
    41g
  • Protein
    43g
  • Sodium
    1767mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and cut potato into 1" dice. Bring a medium pot with potato and enough lightly salted water to cover to a boil. Peel, trim, and halve carrot lengthwise. Cut halves into ¼" half-moons. Stem and mince thyme.

  • 2

    Mash the Potato

    Once boiling, cook potato until fork-tender, 15-18 minutes. Drain in a colander and return to pot. Add cheese, 2 Tbsp. milk, butter, ¼ tsp. salt, and ¼ tsp. pepper and mash until smooth. If needed, add additional milk 1 Tbsp. at a time. While potatoes cook, brown beef.

  • 3

    Brown the Beef

    Place a medium pan (or cast iron skillet) over medium heat. Pan should be 8" in diameter. Add ground beef to hot pan and cook, breaking up with a spoon, until no pink remains, 6-8 minutes. Transfer beef to a plate. Reserve pan; no need to wipe clean.

  • 4

    Make the Filling

    Return pan used to brown meat to medium heat and add 1 tsp. olive oil. Add carrot, peas, thyme, ¼ tsp. salt, and ¼ tsp. pepper and stir occasionally until lightly charred, 5-6 minutes. Add beef and any accumulated juices, miso, and ½ cup water to pan. Bring to a simmer and stir occasionally until slightly thickened, 2-3 minutes.

  • 5

    Pipe the Ghosts

    Place mashed potato in piping bag. Cut a small hole on an angle in bag. Squeezing from the top, swirl potatoes on top of filling into ghost shapes. If you're feeling extra spooky, give them some eyes with peas and a mouth with a carrot. Boooo!

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