Shepherd'S Pie

• 1 Tbsp. olive oil
• 1 large onion, chopped
• 1/3 c. chopped sweet red or green pepper
• 1 large garlic clove, finely chopped
• 8 oz. zucchini, shredded
• 8 oz. lean ground beef
• 3/4 c. (3 oz.) shredded sharp Cheddar cheese
• 1 tsp. salt
• 1 tsp. basil
• 1/4 tsp. pepper
• 2 c. water
• 1/2 c. low-fat milk
• 2 c. instant mashed potato flakes
• 1 egg, beaten
• 1 Tbsp. grated Parmesan cheese

1. Heat oil in a large nonstick skillet over medium heat.
2. Saute onion, pepper and garlic for 3 minutes.
3. Add zucchini and beef, breaking up beef with spoon; cook, stirring often until meat loses its red color, about 4 minutes.
4. Stir in half of the Cheddar cheese, 1/2 teaspoon salt, basil and pepper.
5. Reserve.
6. Preheat oven to 450u0b0.

olive oil, onion, sweet red, garlic, zucchini, lean ground beef, cheddar cheese, salt, basil, pepper, water, lowfat milk, instant mashed potato, egg, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463959 (may not work)