Ghostly Shepherd's Pie

Emily has been making this little gem 2 years running and she said she'd be happy to share it with us! Besides that, she was cookin' up fun in her kitchen 5 days before having her first baby (CONGRATULATIONS!). You gotta give the girl props for that!:)

Ghostly Shepherd's Pie
1 lb ground beef
1/2 C. chopped onion
1 bag (12 oz) frozen mixed vegetables
2 C. diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 jar (12 oz) beef gravy
1 3/4 C. water
2 Tbsp. butter/margarine
1/4 tsp. garlic powder
1/2 C. milk
2 1/4 C. Potato Buds mashed potatoes (dry) or any other dried potatoes
1/4 C. grated Parmesan cheese
1 egg, slightly beaten

1. Heat oven to 375°F. Spray 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, until vegetables are crisp-tender.

3. Meanwhile, in 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 2 - 2 1/2 quart 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 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.

Enjoy with your little ghosts & goblins!!

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