Shepherd'S Pie With Zucchini Recipe

Name: Shepherd'S Pie With Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.).

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Shepherd'S Pie With Zucchini falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shepherd'S Pie With Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions