Spooky Shepherd’s Pie Traci Kenworth – country-lane-home-at-the-cottage

Spooky Shepherd’s Pie Traci Kenworth I couldn’t find my freezer bags to use to pipe the ghosts, so I ended up using the squeeze bottle from another recipe and the ghosts came out small and most fell over during cooking, lol. I didn’t have any carrot pieces as I just threw my baby carrots in whole so I used corn for the eyes. The things we learn while cooking! Instead of the ground beef, I used a chuck roast in the slow cooker. Ingredients: 1 chuck roast Beef broth Baby carrots Diced potatoes Corn Cornstarch and water Gravy Master Mashed potatoes Place roast in slow cooker. Add a cup, two cups to your roast depending on your preference. I used two. Add carrots, diced potatoes and corn. Cook on low 6-8 hrs. A half-hour before roast is done, add cornstarch and water. I added a few Tablespoons of Gravy Master. Next time I probably will use gluten-free flour and water as the gravy didn’t get thick enough. For mashed potatoes: Dice your potatoes, place in pan with water covering them. Cook on medium-high about 40 mins. I used baby reds the first time I did this and they cooked faster at 25 mins. Russets take a bit longer. Drain. I use a potato masher instead of a mixer as that tends to g

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