Shepherd's Pie With Zucchini |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 7 |
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We enjoy this casserole made with zucchini, beef, and mashed potatoes. It reheats beautifully and can be made ahead. Hope you like it! Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
1/2 cup chopped sweet red pepper (or you can use roasted red bell pepper in a jar) |
1/4 teaspoon garlic powder |
1 lb zucchini, shredded |
1 lb lean ground beef |
6 ounces shredded sharp cheddar cheese |
2 teaspoons salt |
2 teaspoons basil |
1/2 teaspoon pepper |
4 cups water |
1 cup low-fat milk |
4 cups instant potato flakes |
2 eggs, beaten |
2 tablespoons grated parmesan cheese |
Directions:
1. Heat oil in large fry pan over medium heat. Saute onion, red pepper, and garlic 3 minutes. Add zucchini and beef, breaking up beef with spoon. Cook stirring often, until meat loses red color (4 minutes). Stir in half the cheddar cheese, 1 t. salt, basil, and pepper. Reserve.
2. Preheat oven to 450. Lightly grease 9 x 13 casserole. Bring water, milk, and 1 t. salt to boil. Stir in potato flakes; then beat in egg and rest of cheese. Remove from heat.
3. Spread half of potato mixture in bottom of casserole. Spoon meat mixture over potatoes; spoon rest of potatoes on top. Sprinkle with parmesan cheese.
4. Bake at 450 for 15 minutes. Broil for 3-5 to brown top; then let sit 5 minutes before cutting. (If made ahead, heat for 30 minutes at 350 or until center is warm. Then heat at 450 for 15 minutes to brown the top.).
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