Premiere of Gourmoo Cookoff: Spooky Shepards Pie

Ingredients

• 1 lb ground pork, crumbled  
• 1 tbsp garlic, minced 
• 4
  tbsp worcestershire 
• 6 small potatoes, peeled and cubed 
• 12 ounce bag of
  frozen mixed vegetables
•  2 tbsp olive oil 
• 1 sweet onion, chopped 
• 1 8oz
  pkg of baby bella or white mushrooms, chopped 
• 2 cups beef stock 
• 1/2 cup
  low fat Lactaid milk 
• 6 tbsp butter, softened 
• 3 tbsp flour 
• salt/pepper
  to taste 
• cooking spray 
• 1 cup shredded mixed cheese

Directions

1. Preheat oven to 375 degrees. 
2. Bring pot of water to
   boil. 
3. Add chopped potatoes to water and boil until fork tender, about
   10-15 minutes. 
4. Meanwhile, add olive oil to a skillet heated to med and
   mix in onions and mushrooms, cook until caramelized about 10 minutes. 
5. Spray another skillet with cooking spray and add crumbled ground pork. Mix in salt, pepper, garlic, and 2 tbsp worcestershire. Cook over medium
   until no longer pink. Drain and remove from heat. 
6. Heat frozen
   vegetables in a small covered pot with simmering water and cook
   according to package. 
7. To make gravy: melt 3 tbsp butter then whisk in 3
   tbsp flour. Add 2 tbsp worcestershire and 2 cups beef stock. Season with
   salt and pepper and let simmer until thick, about 5 minutes. 
8. Drain
   potatoes and put in large mixer bowl, add Lactaid and 3 tbsp butter and
   mix until creamy. 
9. To assemble: Using a 9X13 (or similar) baking dish,
   add vegetables (reserve approx 14 peas or corn pieces from your
   veggies), mushroom onion mix, gravy, and ground pork. Mix together and
   spread out. 
10. Spoon mashed potatoes into a freezer bag, snip off the tip
    of the bottom corner of bag and use as a piping bag. Pipe small mounds
    (ghosts!) on top of pie mixture. You should be able to make at least 6
    mashed potato ghosts. Stick two peas or corn in the front of each ghosts
    as eyes. 
11. Sprinkle the dish with (lactose free if you would like) shredded cheese.
12.  Bake 25 minutes at 375 degrees.