1 lb lean (at least 80%) ground beef
1 medium onion, coarsely chopped (1/2 cup)
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
2 cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 jar (12 oz) beef gravy
1 3/4 cups water
2 tablespoons butter or margarine
1/4 teaspoon garlic powder
1/2 cup milk
2 1/4 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
1. Heat oven to 375°F. Spray 12-inch skillet with cooking spray. Add beef and onion; cook over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Set 12 peas (from frozen vegetables) aside for garnish. Add remaining frozen vegetables, tomatoes and gravy to beef mixture. Heat to boiling. Reduce heat to medium-low. 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; add milk. Stir in dry potatoes and cheese. Add egg; blend well.
4. 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 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.
The picture on the site I got this from looks like this:
Mine looked like this:
