Shortcut Greek Shepherd'S Pie

• 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

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 400u0b0 for 25 minutes or until potatoes are lightly browned.
5. Note: For testing purposes only, we used Emeril's Roasted Red Pepper pasta sauce.

lean ground beef, zucchini, onion, garlic, pasta sauce, potatoes, feta cheese, lemon rind, lemon juice

Taken from www.myrecipes.com/recipe/shortcut-greek-shepherds-pie (may not work)