1 pound lean (at least 80%) ground beef 1 medium onion, coarsely chopped 2 1/2 cups frozen mixed vegetables 1 can (14.5 ounce size) diced tomatoes with Italian herbs, undrained 1 jar (12 ounce size) beef gravy 1 3/4 cup water 2 tablespoons butter or margarine 1/4 teaspoon garlic powder 1/2 cup milk 2 1/4 cups instant mashed potatoes (dry) 1/4 cup grated Parmesan cheese 1 egg, slightly beaten
Heat oven to 375 degrees 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.
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.
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.
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 resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.
Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.
Nutritional data has not been calculated yet.
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