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Ghostly Shepherd's Pie


1 pound lean ground lamb
1 medium onion, coarsely chopped
2 cups frozen mixed vegetables
1 x 14 ounce can diced tomatoes with Italian herbs, undrained
1 x 12 ounce jar home style lamb/chicken gravy
1 cups water
2 tablespoons butter or margarine
teaspoon garlic powder
cup milk
2 cups instant mashed potatoes
cup grated Parmesan cheese
1 egg, slightly beaten


Heat oven to 375 degrees F.

Spray 12 inch skillet with cooking spray. Cook lamb and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

Set 12 peas (from frozen vegetables) aside for garnish. Add remaining frozen vegetables, tomatoes and gravy to lamb 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 medium saucepan, heat water, butter and garlic powder to boiling. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.

Spoon lamb mixture into ungreased 8 inch square (2 quart) or oval (2½ quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of lamb 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.

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