Place peeled and chopped potatoes into a large pot, cover with cold salted water, and bring to a boil. Cook for about 15 minutes until tender and easily mashed.
While the potatoes cook, heat a splash of oil in a skillet and sauté diced onion and minced garlic until fragrant and translucent, about 3-4 minutes.
Add ground beef or lentils to the skillet and cook until browned or heated through, breaking up the meat as it cooks. Stir in chopped mushrooms and smoked paprika, cooking until mushrooms soften and aroma deepens, about 5 minutes.
Pour in broth and simmer the mixture until slightly thickened and bubbling at the edges, approximately 10 minutes. Season with salt, pepper, and a pinch of cayenne for a smoky, spicy kick.
Drain the cooked potatoes and return them to the hot pot. Add butter, milk, and ground nutmeg, then mash until smooth and creamy, adjusting with more milk if needed.
Spread the meat mixture evenly in a baking dish, creating an uneven, rustic layer for a haunted look.
Spoon the mashed potatoes on top of the meat layer, spreading and swirling to create a spooky, uneven surface that looks a bit haunted.
Bake the assembled shepherd’s pie in a preheated oven at 200°C (390°F) for 25-30 minutes, until bubbling at the edges and the top is golden and slightly crisp around the edges.
Remove from the oven and let rest for 5 minutes before serving, allowing the flavors to settle and the topping to firm up just slightly.
