Lunch: Spooky Shepherd's Pie

Whip up some ghoulishly good fun with instant mashed 'ghost' potatoes that top a deliciously rich ground beef and vegetable casserole.

Ingredients

1 lb lean (at least 80%) ground beef
1 medium onion, coarsely chopped
1 bag (12 oz) frozen mixed vegetables
1 can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
1 jar (12 oz) 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 instant mashed potatoes
1/4 cup grated Parmesan cheese
1 egg, slightly beaten

Instructions

Heat 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.
Set 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.
Meanwhile, 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.
Into 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.
Bake at 375 °F. for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.