Shepherd's Pie With Zucchini

We enjoy this casserole made with zucchini, beef, and mashed potatoes. It reheats beautifully and can be made ahead. Hope you like it!

• Ready In: 1 hr 15 mins
• Serves: 6-7

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.).