Monday, October 16, 2006
Spooky Shepherd's Pie
Prep Time: 30 min ; Start to Finish: 55 min
Makes: 6 servings Nutrition Information
Whip up some ghoulishly good fun with instant mashed 'ghost' potatoes that top a deliciously rich ground beef and vegetable casserole.
1 lb. lean ground beef
1 medium onion, coarsely chopped
2 1/2 cups Green Giant® Frozen Mixed Vegetables
1 (14.5-oz.) can diced tomatoes with Italian herbs, undrained
1 (12-oz.) jar home-style beef gravy
1 3/4 cups water
2 tablespoons margarine or butter
1/4 teaspoon garlic powder
1/2 cup milk
2 1/4 cups mashed potatoes(You can substitute instant mashed potatoes to make it quicker)
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
1 . Heat oven to 375°F. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add ground beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
2 . Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
3 . Meanwhile, in medium saucepan, bring water, margarine and garlic powder to a boil. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.
4 . Spoon ground 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 at 375°F. for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.