Ghostly Shepherd's Pie

Treat your little ghosts and goblins to a tummy-warming stew that looks them right in the eye!

Ghostly Shepherd's Pie

1 pound lean (at least 80%) ground beef 1 medium onion, coarsely chopped (1/2 cup) 2 1/2 cups Green Giant� frozen mixed vegetables 1 (14 1/2-ounce) can diced tomatoes with Italian herbs, undrained 1 (12-ounce) jar beef gravy 1 3/4 cups water 2 tablespoons butter or margarine 1/4 teaspoon garlic powder 1/2 cup milk 2 1/4 cups Betty Crocker� Potato Buds� mashed potatoes (dry) 1/4 cup freshly grated Parmesan cheese 1 large egg, slightly beaten 1.. Heat oven to 375�F. Spray 12-inch skillet with cooking spray. Add beef and onion; cook over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. 2.. Set 12 peas (from frozen vegetables) aside for garnish. Add remaining frozen vegetables, tomatoes and gravy to beef mixture. Heat to boiling. Reduce heat to medium-low. Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender. 3.. Meanwhile, in 2-quart saucepan, heat water, butter and garlic powder to boiling. Remove from heat; add milk. Stir in dry potatoes and cheese. Add egg; blend well. 4.. Spoon beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. 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 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated. Makes 6 servings.

Contributed by :

 * Catsrecipes Y-Group