Wednesday, October 20, 2010

Ghostly Shepherds Pie

1 lb lean ground beef
1 medium onion, coarsely chopped
2 1/2 cups frozen mixed vegetables
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 jar (12 oz) beef gravy
1 3/4 cups water
2 tablespoons butter or margarine
1/4 teaspoon garlic powder
2/3 cup milk
2 1/4 cups instant mashed potatoes
1/4 cup grated parmesan cheese
1 egg, slightly beaten

1. Heat oven to 375°F. In pan cook beef and onion 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.

3.Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.

4. Meanwhile, in a saucepan, heat water, butter and garlic powder to boiling.

5.Remove from heat; add milk. Stir in potatoes flakes and cheese. Add egg; blend well.

6. Spoon beef mixture into ungreased 8-inch square dish. With large spoon, make  mounds of potato mixture on top of beef mixture to look like ghosts.

7. Place 2 reserved peas on each mound to look like eyes. Bake 20 to 25 minutes or until potatoes are set and mixture is hot. I turned the oven to broil for about 2 min to crisp up the ghosts.

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