Cincinnati Shepherd'S Pie - cooking recipe

Ingredients

2 teaspoons oil
1 1/2 lbs zucchini, cut into 1 inch cubes (5 cups)
12 ounces lean ground beef
1 cup onion, chopped
1 tablespoon garlic, minced
15 ounces tomato sauce
14 1/2 ounces diced tomatoes
3/4 teaspoon oregano
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 cups mashed potatoes
3 tablespoons grated parmesan cheese

Preparation

Preheat oven to 350 degrees F.
Heat oil in large nonstick skillet over medium heat.
Add zucchini and saute 12 minutes until lightly browned and tender crisp.
Remove from heat and place in bottom of 2 quart baking dish.
In same skillet, cook beef, onion and garlic, breaking up meat with a wooden spoon, 4 to 5 minutes until the,eat is no longer pink; drain off fat.
Stir in tomato sauce, diced tomatoes and spices.
Simmer 2 to 3 minutes.
Pour meat mixture over zucchini and stir to combine.
Top with 6 mounds of mashed potatoes like dumplings and sprinkle with cheese.
Bake 30 minutes or until bubbly.