Ghostly Shepherd's Pie

Ingredients

• 1 lb ground beef 80% lean (at least )
• 0.5 cup onion coarsely chopped
• 12 oz savory vegetable mixed frozen
• 14.5 oz canned tomatoes diced italian with herbs, undrained organic canned
• 12 oz gravy 
• 2.7 cups water 
• 0.3 cup butter 
• 0.3 teaspoon garlic powder 
• 0.7 cup milk 
• 2 cups potatoes dry mashed ()

Equipment

• frying pan
• sauce pan
• oven
• glass baking pan

Directions

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.
2. Add remaining frozen vegetables, tomatoes and gravy to beef mixture.
3. Heat to boiling. Reduce heat to medium-low. Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.
4. Meanwhile, in 2-quart saucepan, heat water, butter and garlic powder to boiling.
5. Remove from heat; add milk. Stir in dry potatoes; blend well.
6. 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.
7. Place 2 reserved peas on each mound to look like eyes.
8. Bake 20 to 25 minutes or until potatoes are set and mixture is hot.