Snowman Beef Stew

Snowman Beef Stew

1 pound ground beef
1 package (16 ounces) frozen vegetables for stew, divided (make sure you get the kind that has peas in it)
1 can (10-1/4 ounces) beef gravy
2 cups mashed potatoes (I used the prepared kind that is sold in the refrigerated section. . They are not at all bad.)
16 whole black peppercorns
1/4 cup ketchup (I put mine in a small squeeze bottle to make it easier to pipe the scarves)

In a skillet, cook beef over medium heat until no longer pink; drain.
Remove 24 peas and one carrot chunk from the stew vegetables; set aside. Add the remaining vegetables to beef. Cook until vegetables are thawed. Add gravy; mix well.
Pour into an ungreased 9-in. pie plate. Top with eight mashed potato snowmen, using 1 tablespoon of potatoes for each head and 3 tablespoons for each body. (I used two sizes of ice cream scoops to do this)
Bake, uncovered, at 350℉ for 20 minutes. (see note below)
Meanwhile, with a sharp knife, cut the reserved carrot into eight strips. Insert one strip into each snowman for a nose. Place three reserved peas on each for buttons. Add peppercorns for eyes. Drizzle ketchup between head and body to form a scarf.

Note: add the peas, eyes and noses before baking and piped the scarves on when took the dish out of the oven.

Serves 6

Recipe from Taste Of Home Magazine