Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

I amended a Weight Watcher's recipe to be gluten free and egg free. Below is the result.

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Boil potatoes for 20 minutes.
  3. Drain potatoes and place back in pot with olive oil, feta cheese, plain yogurt and almond milk.
  4. Mash potatoes and set aside.
  5. Meanwhile, heat a large skillet over medium-high heat and cook ground beef with the onion for about 10 minutes.
  6. Drain off any fat and then stir in summer squash, diced tomatoes (drained), and tomato paste.
  7. Add a dash of pepper, and bring to a boil.
  8. Coat an 8 1/2 by 11 inch baking dish (or larger, if you have one) with cooking spray.
  9. Fill with ground beef mixture.
  10. Spread potato mixture on top of turkey mixture.
  11. Bake for 30 minutes, or until potatoes are golden brown.
  12. Let stand 5-10 minutes before slicing it into 8 pieces.
Most Helpful

4 5

Very good and easy -- even with my subs/changes. I used 3 regular potatoes and 2 sweet potatoes, low fat feta, zucchini (and added some mushrooms too) and soy milk (instead of the almond milk). I have a function on my stove to delay cooking which I used, so dinner was hot and good when we walked in the door -- pure comfort food! Thanks for sharing!