Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 pound ground beef (450g)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon dried rosemary (2.5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 teaspoon salt (5 ml)
  • 1/4 cup all-purpose flour (30 g)
  • 1 cup beef broth (240 ml)
  • 1 cup frozen peas (120 g)
  • 1/2 cup frozen corn (60 g)
  • 2 tablespoons tomato paste (30 ml)
  • 3 pounds russet potatoes, peeled and quartered (1.3 kg)
  • 1/2 cup whole milk (120 ml)
  • 4 tablespoons unsalted butter (56 g)
  • 1/2 cup shredded cheddar cheese (50 g)
  • 1/4 cup sour cream (55 g)
  • Salt and pepper to taste
  • Black olives, sliced in half (for the spider body)
  • Thin pretzel sticks (for the spider legs)

Instructions:

  1. Heat olive oil in a large skillet. Sauté onion, carrots, and celery until softened. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess grease.
  2. Stir in thyme, rosemary, garlic powder, salt, and pepper. Sprinkle with flour and cook for 1 minute. Gradually whisk in beef broth and tomato paste. Bring to a simmer, then reduce heat and cook until thickened. Stir in frozen peas and corn.
  3. While the filling simmers, boil potatoes in salted water until tender. Drain well and return to the pot.
  4. Mash the potatoes with milk, butter, cheddar cheese, and sour cream until smooth and creamy. Season with salt and pepper to taste.
  5. Pour the beef and vegetable filling into the prepared baking dish.
  6. Transfer the mashed potatoes to a piping bag fitted with a star tip (or a ziplock bag with the corner snipped off). Pipe concentric circles of mashed potatoes over the filling, starting from the center.
  7. Using a knife or skewer, drag lines from the center of the potato circles outward, creating a spiderweb effect.
  8. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the topping is lightly golden brown.
  9. While the pie is baking, prepare your olive spiders. After baking, carefully place the olive spiders on top of the spiderweb.
  10. Cool slightly before serving and allow the mashed potato to rest.