Summer Veggie Shepherd’S Pie With Gouda Recipe

Name: Summer Veggie Shepherd’S Pie With Gouda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef (lean 93/7); 1 large yellow squash, sliced into quarter inch slices; 1 lb fresh green beans, trimmed and cut into 2 inch lengths; 1 vidalia onion, diced; 2 garlic cloves, chopped; 6 slices gouda cheese; 1 (8 ounce) package instant roasted garlic mashed potatoes; 1 egg, beaten; 2 cups water; olive oil; salt; pepper; crushed red pepper flakes; sriracha sauce (or other hot sauce); low calorie butter substitute (or you can use the real thing)

Servings: persons

1 lb ground beef (lean 93/7)
1 large yellow squash, sliced into quarter inch slices
1 lb fresh green beans, trimmed and cut into 2 inch lengths
1 vidalia onion, diced
2 garlic cloves, chopped
6 slices gouda cheese
1 (8 ounce) package instant roasted garlic mashed potatoes
1 egg, beaten
2 cups water
olive oil
salt
pepper
crushed red pepper flakes
sriracha sauce (or other hot sauce)
low calorie butter substitute (or you can use the real thing)

1
Preheat oven to 350 degrees.
2
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.
3
Cook instant mashed potatoes according to directions.
4
Meanwhile, put cooked beef into baking dish sprayed with cooking spray. (I use a large oval corningware).
5
Place one layer of squash. Season with S&P.
6
Layer the gouda cheese.
7
Place another layer of squash. Season with S&P and put a few pats of butter substitute on top.
8
Top with green beans, season with S&P and a few more pads of butter substitute.
9
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.
10
Bake at 350 for 30 minutes, or until browned. (I have had to turn the heat up to brown the top).
11
Serve and enjoy!

644

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 1 lb ground beef (lean 93/7), 1 large yellow squash, sliced into quarter inch slices, 1 lb fresh green beans, trimmed and cut into 2 inch lengths, 1 vidalia onion, diced, and more.

Yes, Summer Veggie Shepherd’S Pie With Gouda 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!

Summer Veggie Shepherd’S Pie With Gouda

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions