Worms & Dirt Shepherd’s Pie

Mini Intro

Disgusting in all the right ways, this Worms & Dirt Shepherd’s Pie will send shivers down your coworkers’ spines—and then have them asking for seconds. Mashed potatoes become a mucky terrain of spooky comfort, with wriggling black bean spaghetti “worms” curling from the top and a crushed olive “dirt” crust. It’s hearty, rich, and totally potluck-approved.

Why You’ll Love This Recipe

• Classic shepherd’s pie base with a twisted Halloween spin
• Uses real black bean pasta worms for creepy realism
• Serves a crowd and reheats well
• Vegetarian and meat options included

Equipment You’ll Need

• 9×13-inch baking dish (4 to 5 quarts)
• Large skillet
• Large pot (for mashed potatoes)
• Mixing bowl

Ingredient Notes

• Black bean pasta: Black bean spaghetti is ideal—thin, dark, worm-like
• Mashed potatoes: Use russet or Yukon gold for best texture
• Base layer: Ground beef, lentils, or mushrooms all work well
• Dirt topping: Crushed black olives or pumpernickel bread crumbs

Serving Suggestions

• Stick in a toy shovel or skeleton hand prop for extra effect
• Serve with a side of roasted carrots or green beans

Make-Ahead and Storage Tips

• Can be assembled 1–2 days ahead and baked day-of
• Leftovers keep well for 3–4 days
• Freezer-friendly if baked, cooled, and wrapped tightly

Recipe

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb ground beef or plant-based ground (or 2 cups cooked lentils)
• 1 tbsp tomato paste
• 1 tbsp Worcestershire or soy sauce
• 1 cup frozen peas and carrots
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Mashed Potatoes

• 2 lbs russet potatoes, peeled and chopped
• 4 tbsp butter
• 1/2 cup milk or cream
• Salt to taste

Topping

• 1/2 cup black bean spaghetti (cooked per package)
• 1/4 cup crushed black olives or pumpernickel bread crumbs

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil. Sauté onion until soft. Add garlic and cook 1 minute.
3. Add ground beef (or lentils/plant-based meat). Cook until browned.
4. Stir in tomato paste, Worcestershire, frozen vegetables, smoked paprika, salt, and pepper. Simmer 5–7 minutes.
5. Boil potatoes in salted water until fork-tender. Drain, then mash with butter and milk until smooth. Season with salt.
6. Spread meat or lentil filling in bottom of baking dish. Layer mashed potatoes on top, using a spoon to create rough, uneven “dirt” mounds.
7. Cut black bean pasta into 3–5 inch worm-like strands. Tuck a few into the mashed potato layer so they “poke out.”
8. Sprinkle crushed olives or breadcrumbs across the top.
9. Bake uncovered for 25–30 minutes until heated through and golden.
10. Let sit 5–10 minutes before serving. Add decorative prop if desired.

Yield: Serves 8–10