Begin by peeling and chopping your potatoes into evenly sized chunks. Place them in a large pot of salted water, bringing it to a boil over medium-high heat. Let them cook for 15–20 minutes until tender. Once soft, drain thoroughly, then mash with butter and milk until creamy and smooth. Season with salt and pepper to taste.

In a large skillet, heat olive oil over medium heat, then add chopped onion and minced garlic, sautéing for 2–3 minutes until fragrant and translucent. Next, incorporate your choice of ground meat, and cook until browned, breaking it into smaller pieces, about 5–7 minutes. Stir in diced carrots, peas, tomato paste, beef broth, Worcestershire sauce, dried thyme, salt, and pepper. Let the mixture simmer for approximately 5-7 minutes until thickened.

Preheat your oven to 375°F (190°C). Transfer the savory meat filling into a greased baking dish, ensuring even coverage. Spread the creamy mashed potatoes over the meat layer, using a fork to create playful patterns or swirls.

Place your assembled Spooky Shepherd’s Pie in the preheated oven and bake for 20-25 minutes until the top is golden and slightly crispy. If adding shredded cheese, sprinkle it on during the last 5 minutes of baking.

Once baked to perfection, remove the pie from the oven and allow it to cool slightly for easier slicing—about 5 minutes. Decorate with halved black olives on top as 'eyeballs' and drizzle with ketchup or sriracha before serving.