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Ghostly Shepherd's Pie
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Prep Time:
30 minutes
Total Time:
55 minutes
Spooktacular stew for little monsters!
Ingredients:
  • 1 lb lean (at least 80%) ground beef
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 1 bag (12 oz) frozen mixed vegetables
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
  • 1 jar (12 oz) beef gravy
  • 2 2/3 cups water
  • 1/4 cup butter or margarine
  • 1/4 teaspoon garlic powder
  • 2/3 cup milk
  • 2 cups Betty Crocker™ mashed potatoes (dry)
Instructions:
  • Preheat the oven to 375°F. In a large skillet, cook the beef and onion over medium heat for 8 to 10 minutes, stirring occasionally, until fully cooked; then, drain the excess fat. Reserve 12 peas from the frozen vegetables for garnish. Add the remaining frozen vegetables, tomatoes, and gravy to the beef mixture. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 8 to 10 minutes, stirring occasionally, until the vegetables are tender yet still crisp.
  • In a 2-quart saucepan, bring water, butter, and garlic powder to a boil. Remove from heat and mix in milk. Stir in the dry potatoes until well combined.
  • Spread the beef mixture evenly in a greased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. Use a large spoon to create 6 ghost-shaped mounds of potato mixture on top of the beef. Place 2 reserved peas on each mound for eyes. Bake for 20 to 25 minutes until the potatoes are cooked through and the mixture is heated.

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