Ghoul-ash with Spooky Spuds & Poisoned Peas

This spooky named meal is simply beef stew with mashed potatoes and peas! Enjoy for Halloween Dinner!

Course Recipes

Cuisine Halloween

Prep Time 30

Cook Time 8

Total Time 8 30

Servings

Calories 1519kcal

Author Michelle Ordever

Equipment

Ingredients

For the Ghoul-ash

2 large carrots peeled and roughly chopped
1 large parsnip peeled and roughly chopped
1 small butternut squash peeled and roughly chopped
1 large white onion peeled and sliced
1 Tbsp olive oil
1 kg/2.2lbs beef joint suitable for slow cooking such as silverside chuck or brisket, seasoned with salt and pepper
250 mls/1 cup boiling water
4 Tbsp beef gravy granules
1 Tbsp tomato paste
2 tsp English mustard
salt and pepper

For the Spooky Spuds

1 kg/2.2lbs potatoes peeled and chopped
50 g/1½oz butter
100 ml/3½fl oz milk
salt and pepper

For the Poisoned Peas

500 g/1lb frozen peas
50 g/1½oz butter
1 bunch fresh mint chopped
1 tsp dried mint
salt and pepper

Instructions

For the Ghoul-ash, add the carrots, parsnip, butternut squash, and onions to slow cooker.
Heat the oil in a large pan on the stove top and brown the beef on all sides.
Add the beef and all the cooking juices to slow cooker.
In a measuring jug add the water, gravy granules, tomato paste, English mustard, and salt and pepper. Stir and pour into slow cooker.
Turn onto high for one hour, then switch to low for 7 hours.
Cooking liquid will accumulate in the crock pot, so when ready to serve, you may wish to thicken with more gravy granules.
To make the Spooky Spuds, boil the potatoes in salted water until tender.
Drain and leave to dry for 10 minutes.
Mash with a potato masher, and add butter and milk (you could use cream or half and half if you want to). Check seasoning and add salt and pepper if desired.
For the Poisoned Peas, boil the peas with the chopped mint until tender.
Drain and return to pan with butter and dried mint.
Roughly mash - you don't want a puree though! Season with salt and pepper if desired.
To serve, place a portion of Ghoul-ash on a plate. You can pipe the mashed potato into ghost shapes, or just spoon and fashion a ghost! Add blobs of ketchup for eyes and mouth. Finish with a portion of Poisoned Peas.

Notes

I often cook the beef stew for up to 20 hours! Starting at 11pm, and eating at around 7pm the following day. I do keep an eye on the liquid levels to make sure the slow cooker doesn't dry out, but it never does. I find the longer I cook, the better it tastes.

Nutrition