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Ghostly Shepherds Pie




Source of Recipe


Betty Crocker






List of Ingredients



• 1 pound lean ground beef
  
• 1/2 cup onion, coarsely chopped
  
• 2 1/2 cups Green Giant frozen mixed vegetables
  
• 2 cups Progresso diced tomatoes with Italian herbs (from 28 ounce can)
  
• 1 (12 ounce) jar beef gravy
  
• 1 3/4 cup 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 grated Parmesan cheese
  
• 1 egg, slightly beaten
  






Instructions



1. Preheat oven to 375 degrees. Spray a 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 unyil vegetables are crisp tender.
   
3. Meanwhile, in a 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 to resemble ghosts. Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.
   
5. Yield: 6 servings