Shortcut Greek Shepherd's Pie |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Pasta sauce from a jar and frozen mashed potatoes speed up this meal. Serve with iceberg lettuce wedges drizzled with Greek dressing and sprinkled with chopped plum tomatoes. Ingredients:
1 1/2 pounds lean ground beef |
2 medium zucchini, thinly sliced |
1 medium onion, chopped |
2 garlic cloves, minced |
1 (25-ounce) jar pasta sauce with roasted red peppers |
3 teaspoons greek seasoning, divided |
1 (20-ounce) package frozen mashed potatoes |
1 (4-ounce) package feta cheese, crumbled |
1/2 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
Directions:
1. Cook ground beef in a large nonstick skillet, stirring until beef crumbles and is no longer pink; drain.
2. Cook zucchini, onion, and garlic in skillet, stirring occasionally, 6 to 7 minutes or until vegetables are tender. Add ground beef; stir in pasta sauce and 2 1/2 teaspoons Greek seasoning. Cook over low heat 3 to 5 minutes or until thoroughly heated. Pour beef mixture into a lightly greased 3-quart round baking dish.
3. Prepare frozen mashed potatoes according to package directions. Stir together mashed potatoes, remaining 1/2 teaspoon Greek seasoning, crumbled feta cheese, lemon rind, and lemon juice. Spoon potato mixture evenly over beef mixture; smooth with back of spoon to cover beef mixture completely.
4. Bake at 400° for 25 minutes or until potatoes are lightly browned.
5. Note: For testing purposes only, we used Emeril's Roasted Red Pepper pasta sauce.
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