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Spooky Autumn Shepherd’s Pie

This hearty shepherd’s pie combines tender ground beef with roasted root vegetables, topped with smoky paprika mashed potatoes for a cozy, seasonally inspired dish. The addition of cayenne and black sesame seeds adds a mysterious, spicy crunch, finished with a golden crispy top. It’s a comforting yet slightly spooky twist on a classic favorite.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups mixed root vegetables (carrots, parsnips, sweet potatoes) chopped into roughly golf ball-sized pieces
  • 1 pound ground beef or lentils for vegetarian option
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 tbsp butter for mash and cooking
  • 1 squeeze lemon for brightness
  • 1 tsp smoked paprika adds smoky flavor
  • 1/4 tsp cayenne pepper for heat
  • 2 tbsp black sesame seeds for topping and visual effect
  • 1/2 cup vegetable broth or tomato sauce to moisten filling

Equipment

  • Large pot for boiling vegetables
  • Skillet or frying pan for browning beef
  • Masher or fork for mashing
  • Baking Dish
  • Oven thermometer

Method
 

  1. Preheat your oven to 200°C (390°F) and gather all ingredients.
  2. Chop the mixed root vegetables into roughly golf ball-sized pieces, creating a colorful medley of earthy tones.
    3 cups mixed root vegetables (carrots, parsnips, sweet potatoes)
  3. Cook the vegetables in a large pot of boiling salted water until just tender, about 15 minutes, until you can easily pierce them with a fork.
    3 cups mixed root vegetables (carrots, parsnips, sweet potatoes)
  4. Meanwhile, heat a skillet over medium heat and sauté chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes, filling your kitchen with a warm aroma.
    1 small onion, 2 cloves garlic
  5. Add ground beef to the skillet, breaking it apart with a spatula, and cook until browned and caramelized, about 8-10 minutes. Drain excess fat if necessary.
    1 pound ground beef
  6. Drain the cooked vegetables and return them to the pot. Add a splash of butter, a squeeze of lemon, smoked paprika, and cayenne pepper, then mash until smooth or slightly chunky, depending on your preference.
    2 tbsp butter, 1 squeeze lemon, 1 tsp smoked paprika, 1/4 tsp cayenne pepper
  7. Spread the browned beef mixture evenly in a baking dish, creating a hearty base layer.
    1 pound ground beef
  8. Top the beef layer with the mashed root vegetables, spreading gently to cover everything completely.
  9. Bake in the preheated oven for 20-25 minutes, until the top is golden and slightly crispy around the edges. Keep an eye on it to prevent burning.
  10. Remove from oven and sprinkle with black sesame seeds for a crunchy, nutty finish and spooky visual effect.
    2 tbsp black sesame seeds
  11. Let the shepherd’s pie rest for about 5 minutes to settle, then scoop out servings, revealing the beautifully crispy top and bubbling filling.

Notes

For an extra spooky touch, sprinkle additional black sesame seeds or a drizzle of dark balsamic reduction before serving.