Wednesday, October 13, 2010
GHOSTLY SHEPHERD'S PIE
1 lb lean ground beef
1 medium onion, coarsely chopped
2 1/2 cups frozen mixed vegetables
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 jar (12 oz) beef gravy
1 3/4 cups water
2 tablespoons butter or margarine
1/4 teaspoon garlic powder
2/3 cup milk
2 1/4 cups instant mashed potatoes
1/4 cup grated parmesan cheese
1 egg, slightly beaten
1. Heat oven to 375°F. In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; 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.
2. Meanwhile, in a saucepan, heat water, butter and garlic powder to boiling. Remove from heat; add milk. Stir in potatoes flakes and cheese. Add egg; blend well.
3. 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 look like ghosts. Place 2 reserved peas on each mound to look like eyes. Bake 20 to 25 minutes or until potatoes are set and mixture is hot.