Start by peeling and chopping your potatoes into even-sized pieces. In a large pot, add the potatoes and enough salted water to cover them. Bring to a raging boil and cook until fork-tender, about 15 minutes. Drain the potatoes well.

While the potatoes are still hot, transfer them to a mixing bowl to mash. Add in butter, milk, garlic powder, salt, and pepper, then mash until smooth and creamy. Set aside to cool slightly.

In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté for 2-3 minutes until golden and fragrant.

Add ground beef to the skillet, breaking it apart. Cook until browned, about 5-7 minutes.

Mix in tomato paste, Worcestershire sauce, and mixed vegetables. Pour in broth, season with salt and pepper, and simmer for 5-7 minutes until slightly thickened.

Transfer the beef and vegetable mixture into a greased baking dish, smoothing the top.

Using a piping bag, pipe ghost-shaped mashed potatoes over the beef mixture. Use whole peppercorns for eyes.

Preheat your oven to 375°F (190°C) and bake for 20-25 minutes or until the tops are golden brown.