Spooky Shepherd's Pie

Whip up some ghoulishly good fun with instant mashed 'ghost' potatoes that top a deliciously rich ground beef and vegetable casserole. MORE+ LESS-

By Pillsbury Kitchens

May 8, 2010

lb lean (at least 80%) ground beef

medium onion, coarsely chopped

bag (12 oz) frozen mixed vegetables

can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, undrained

jar (12 oz) beef gravy

1 3/4

cups water

tablespoons margarine or butter

1/4

teaspoon garlic powder

1/2

cup milk

2 1/4

cups instant mashed potatoes

1/4

cup grated Parmesan cheese

egg, slightly beaten

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1

Heat oven to 375°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
2

Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy; mix well. Heat to boiling. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
3

Meanwhile, in medium saucepan, heat water, margarine and garlic powder to boiling. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.
4

Into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish, spoon beef mixture. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.
5

Bake at 375°F. for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.