Shepherd's Pie

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

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 14  red potatoes
• 1  tablespoon olive oil
• 1⁄4 cup feta cheese
• 6  ounces plain fat-free yogurt
• 1⁄2 cup  almond milk
• 1  lb ground beef
• 1⁄2 cup onion, diced
• 3 1⁄2 cups  summer squash, sliced
• 14 1⁄2 ounces diced tomatoes
• 6  ounces tomato paste

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.