1. In a heavy pan, brown meat in oil over medium heat.  Add 3 1/2 cups water scrape to loosen any browned drippings from pan.  Add undrained can of tomatoes, onions, celery, Worchestershire sauce, bay leaves, salt and pepper.  Bring to a boil.  Reduce heat; cover and cook for 2 hours, stirring occasionally.
2. Discard bay leaves; add the carrots and rutabagas.  Cover and cook for another hour.
3. Stir in peas; cook for 10 minutes. (Reserve 16 peas for ghost eyes)  Combine cornstarch with 1/2 cup water until smooth; stir into stew. Bring to boil. Cook and stir for 2 minutes or until thickened.
4. About 30 minutes before serving, place potatoes in a large saucepan  and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.  Drain. Return the potatoes to pan; add sour cream, butter and salt.  Mash until smooth.  Place mashed potatoes in a large resealable plastic bag; cut a 2 inch hole in one corner.  Pipe ghost potatoes onto stew; garnish with reserved peas.

**Mindy and I both tried out these cute ghosts. She used the original instructions for making the mashed potato ghosts and that is her picture above.  When I made them for my family I was lazy and thought to try a short cut… good old Betty Crocker Butter and Herb mashed potato packet! I thought the flavored potatoes would be tasty and it sounded so much easier! However, as you can see from my own picture below, the ghosts did not turn out nearly as cute.  The instant mashed potatoes were much thinner and hard to smooth out into a ghost shape.  They were also not white!!  However, my kids didn’t notice and it saved me a lot of time and hassle. So either way works!