Summer Veggie Shepherd’s Pie With Gouda

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Heat olive oil over medium high heat. Add garlic and onion and cook until translucent. Add ground beef, and season (S&P, crushed red pepper and hot sauce) and cook until browned. Drain off liquid. Set aside.
  • Cook instant mashed potatoes according to directions.
  • Meanwhile, put cooked beef into baking dish sprayed with cooking spray. (I use a large oval corningware).
  • Place one layer of squash. Season with S&P.
  • Layer the gouda cheese.
  • Place another layer of squash. Season with S&P and put a few pats of butter substitute on top.
  • Top with green beans, season with S&P and a few more pads of butter substitute.
  • Mix part of the beaten egg (reserving a tablespoon) into the prepared instant mashed potatoes. Spread mixture on top of casserole. Brush the remaining egg on the top.
  • Bake at 350 for 30 minutes, or until browned. (I have had to turn the heat up to brown the top).
  • Serve and enjoy!
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