This is the best spooky dinner for All Hallows Eve! My Halloween Graveyard Pie takes a delicious cottage pie and makes it a little scarier. To make a spooky graveyard pie you only need a few ingredients and as a main meal it’s perfect for a family meal before going out trick or treating.
With Halloween only a few days away dinners are getting spooky!
Here is my first Halloween dinner idea – graveyard pie! I love getting creative like this and it was fun to make a spooky dinner. I have used little baked potatoes – chunky chips to act as the gravestones on top of the pie.
A yummy take on a cottage pie with lots of mince beef ( they look very good as brains for Halloween) and a crispy potato gravestones on top for decoration. It tastes lovely and was very easy to make. It’s a fun meal and a family favourite for a bit of a laugh at Halloween.
To make the sauce for the pie I used 2 beef cubes from Knorr and 1 flavour pot full of garden herbs. They really pack a punch of flavour and made the sauce delicious. For veg I used carrots, onions and parsnips. I served it with some fresh boiled peas on the side. A good glug of red wine also really contributes to a delicious flavour of the finished pie.
The normal pie with it’s mash potato topping ready for the oven to brown and crisp on the top. This is a great pie even away from Halloween.
Halloween Graveyard Pie
The gravestone potatoes on a baking tray drizzled with oil and sprinkled with salt, pepper and thyme. Imagine them as chunky chips. Once they are cooked pop them on top. The dried thyme look so cute and scary as moss and decaying grave stones. Also really moreish as delicious chips.
The potato gravestones looked fabulous and it was a great spooky meal. I hope you like my brains and gravestones pie.
Halloween Graveyard Pie
- 4 baking potatoes
- 500 g mince beef
- 2 carrots
- 2 parsnips
- 2 onions
- 2 beef cubes from knorr
- 1 flavour pot garden herbs from knorr
- Glug of red wine optional
- 1 tablespoon of Worcestershire sauce 2 if you want a stronger taste
- salt and pepper
- 6 small potatoes for the gravestones
- Peel the potatoes and cut up into small chunks. Pop them in a pan of cold water and bring to the oil to cook until soft.
- Cut up the onions and allow to soften in a pan with a little oil.
- Add the beef until brown and then add the carrots and parsnips and leave them to soften on a low heat stirring regularly. – When everything is soft add the beef cubes, flavour pot and 500ml of water.
- Add a glug of wine and salt and pepper to taste.
- Allow to cook on a low heat until the potatoes are ready.
- Preheat the oven to 160°C (150°C fan)
- Cut a little but off the bottom of the potatoes so they can stand up and then cut them into slices (see the photo above).
- Place on a baking tray and drizzle with oil, sprinkle with salt, pepper and thyme.
- When the potatoes are soft drain and pop them back into the pan.
- Add a little blob of butter and a splash of milk and mash the potato.
- In an oven proof dish pour in the beef and vegetables. Add 200ml of water and stir in. Adding the extra water will help insure there will be some gravy/sauce when you serve it.
- Add the mash potato on top and pop into the oven 30-45 minutes.
- Add the potato gravestones in to the oven at the same time.
- The dinner is ready when the gravestones are done and the potato has started to brown and crisp on the top
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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