• 20
    Prep Time
  • 50
    Cook Time
  • 6

Ghostly Shephard’s Pie


  • 2-1/4 cups Hungry Jack® Mashed Potato Flakes
  • No-stick cooking spray
  • 1 pound lean ground beef
  • 1 medium coarsely chopped onion
  • 2-1/2 cups frozen mixed vegetables
  • 1 (14.5 oz.) can diced tomatoes with Italian herbs, undrained
  • 1 (12 oz.) jar home-style beef gravy
  • 1-3/4 cups water
  • 2 tablespoons butter
  • 1/2 teaspoon salt, or to taste (optional)
  • 1/4 teaspoon garlic powder
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1 egg, slightly beaten


  1. Heat oven to 375°F. Spray large skillet with no-stick cooking spray. Heat over medium-high heat until hot. Add ground beef and onion. Cook until beef is thoroughly cooked, stirring frequently. Drain.
  2. Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy to meat mixture. Mix well. Bring to a boil. Reduce heat to medium-low. Cover and cook 15 minutes or until vegetables are crisp-tender, stirring occasionally.
  3. Bring water, butter, salt and garlic powder to a boil in medium saucepan. Remove from heat. Add milk. Stir in potato flakes and cheese. Add egg. Blend well.
  4. Spoon ground 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.
  5. Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.