Shortcut Greek Shepherd's Pie

Ingredients

• 4 ounce feta cheese crumbled
• 2  garlic cloves minced
• 1.5 pounds ground beef lean
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 1 medium onion chopped
• 25 ounce pasta sauce with roasted red peppers
• 20 ounce potatoes frozen mashed
• 3 teaspoons greek seasoning divided
• 2 medium zucchini thinly sliced

Equipment

• frying pan
• oven
• baking pan

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.
3. 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.
4. Pour beef mixture into a lightly greased 3-quart round baking dish.
5. 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.
6. Bake at 400 for 25 minutes or until potatoes are lightly browned.
7. Note: For testing purposes only, we used Emeril's Roasted Red Pepper pasta sauce.