Preheat oven to 400 degrees. Thoroughly rinse and pat dry all produce. Peel, cut into a large dice and place potatoes into medium pot filled with water and set over high heat. Slice baby carrots into ½” rounds, reserving a few for ghost mouths. Stem and coarsely chop thyme.

Bring the pot of potatoes to a boil over high heat, then cook for 10-12 minutes. Strain and place back into the pot with sour cream, butter, and a pinch of salt and pepper, then mash with a fork or potato masher. Set aside.

In a medium pan, heat 1 tsp. of olive oil over medium-high heat then place ground beef in pan and cook for about 5 minutes, or until the meat is browned. Add flour to the beef and stir, making sure to fully coat the meat.

Once to beef is coated in flour, add 1½ cups of water and demi glace base. Stir until base is fully dissolved, then add the baby carrots, peas (reserving a few for ghost eyes), half of the thyme, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 12 minutes. Remove from heat and allow to slightly cool.

Sprinkle the cheddar cheese on top of beef filling. Place in the oven and cook for 5-7 minutes or until the cheese is nice and bubbly. Remove from the oven and let sit for 5 minutes before serving. Sprinkle remaining thyme over the beef filling.

Transfer potatoes into the piping bag. Cut one of the corners off the bag then begin to pipe potato ghosts on top of the beef filling. Garnish the ghosts with a couple peas for eyes and carrots for mouths.