Ghostly Shepherd's Pie

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

1 pound lean ground beef
1 medium onion, coarsely chopped
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 home-style 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 instant mashed potatoes
1/4 cup grated Parmesan cheese
1 egg, slightly beaten

Heat oven to 375 degrees F.

Spray 12-inch skillet with cooking spray. Cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

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.

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

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.

Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.

Recipe and photograph provided courtesy of Betty Crocker - used with permission.