Beef Stew with Ghoulish Mashed Potatoes

Ingredients

• 2 pounds stew meat cut into 1-inch cubes
• 1 pound mushrooms fresh halved
• 1 pound mushrooms fresh halved
• 2 cups baby carrots fresh
• 2 medium parsnips peeled halved lengthwise sliced
• 2 medium onion chopped
• 1.5 cups beef broth 
• 3 tablespoons tomato paste 
• 1 tablespoon worcestershire sauce 
• 2  garlic clove minced
• 0.5 teaspoon ground cloves 
• 0.3 teaspoon pepper 
• 2.3 pounds potatoes cubed peeled
• 0.7 cup cream sour
• 6 tablespoons butter cubed
• 1 teaspoon salt divided
• 1 cup peas frozen
• 2 tablespoons flour all-purpose
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• ziploc bags
• slow cooker

Directions

1. In a 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-9 hours or until beef and vegetables are tender.
2. About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
3. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth.
4. Set aside 12 peas for garnish.
5. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened.
6. Divide stew among six bowls.
7. Place mashed potatoes in large resealable plastic bag; cut a 2-in. hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas.