Beef Stew with Ghoulish Mashed Potato Ghosts

Mashed Potatoes

• 900 g floury potatoes (e.g. Maris Piper, King Edward) peeled, diced (approx. 1.5 cm)
• 340 g milk
• 1 tsp fine sea salt
• 30 g salted butter, diced

Beef Stew

• 850 g stewing steak, sinew free, cubed (approx. 2.5 cm)
• 30 g Worcestershire sauce
• ¼ tsp ground cloves (optional)
• 1 tsp fine sea salt
• 1 tsp ground black pepper
• 110 g onions, quartered
• 2 garlic cloves
• 30 g olive oil
• 80 g carrots, cut into 1 cm rounds (approx. 1 carrot)
• 80 g celery, cut into 1 cm rounds (approx. 2 stalks)
• 80 g parsnips, cut into 1 cm rounds (approx. 2 small parsnips)
• 2 Tbsp plain flour
• 3 Tbsp tomato purée
• 1 beef stock cube (for 0.5 l)
  or 1 heaped tsp beef stock paste, homemade
• 350 g water
• 110 g frozen peas, defrosted, plus 12 for ghost eyes
• 110 g sweetcorn kernels, frozen
• 110 g fresh button mushrooms, sliced or diced