Ghostly Shepherd's Pie

 

1

lb lean (at least 80%) ground beef

1

medium onion, coarsely chopped (1/2 cup)

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

1

can (14.5 oz) Muir Glen® organic diced tomatoes with Italian herbs, undrained

1

jar (12 oz) beef gravy

2 2/3

cups water

1/4

cup butter or margarine

1/4

teaspoon garlic powder

2/3

cup milk

2

cups Betty Crocker® Potato Buds® mashed potatoes (dry)

• 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 2-quart saucepan, heat water, butter and garlic powder to boiling. Remove from heat; add milk. Stir in dry potatoes; 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.