- Prep 30 min
- Total55 min
Whip up some ghoulishly good fun with instant mashed potato “ghosts” that top a deliciously rich ground beef and vegetable casserole. This spooky shepherd’s pie recipe will be a Halloween hit even with your pickiest eaters. What better way to fit veggies into a meal than with a hearty ghost shepherd’s pie?
lb lean (at least 80%) ground beef
medium onion, coarsely chopped
bag (12 oz) frozen mixed vegetables
can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
jar (12 oz) beef gravy
tablespoons margarine or butter
teaspoon garlic powder
cups instant mashed potatoes
cup grated Parmesan cheese
egg, slightly beaten
- 1Heat oven to 375°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
- 2Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy; mix well. Heat to boiling. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
- 3Meanwhile, in medium saucepan, heat water, margarine and garlic powder to boiling. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.
- 4Into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish, spoon beef mixture. 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.
- 5Bake at 375°F. for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.
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