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Spooky Shepherd’s Pie

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1 lb lean (at least 80%) ground beef
1 medium onion, coarsely chopped (¹⁄₂ cup)
2½ cups frozen mixed vegetables (from 12-oz bag)
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 jar (12 oz) beef gravy
1¾ cups water
2 tablespoons butter or margarine
¼ teaspoon garlic powder
½ cup milk
2¼ cups plain mashed potato mix (dry)
¼ cup grated Parmesan cheese
1 egg, slightly beaten


Serves: 6


1. Heat oven to 375°F. Spray 12-inch skillet with cooking spray. Cook beef and onion in skillet over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.

2. Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy to beef. Heat to boiling. Reduce heat to mediumlow; cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.

3. Meanwhile, in 2-quart saucepan, heat water, butter and garlic powder to boiling. Remove from heat; stir in milk, dry potato mix and cheese. Stir in egg until well blended.

4. Spoon beef 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 beef mixture to look like ghosts. Place 2 reserved peas on each mound to look like eyes.

5. Bake 20 to 25 minutes or until potatoes are set and mixture is hot.

Use kitchen scissors to cut the tomatoes. Cut them just after adding them to the slow cooker while they’re still on top and easy to reach.

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