Summer Veggie Shepherd’S Pie With Gouda - cooking recipe

Ingredients

1 lb ground beef (lean 93/7)
1 large yellow squash, sliced into quarter inch slices
1 lb fresh green beans, trimmed and cut into 2 inch lengths
1 vidalia onion, diced
2 garlic cloves, chopped
6 slices gouda cheese
1 (8 ounce) package instant roasted garlic mashed potatoes
1 egg, beaten
2 cups water
olive oil
salt
pepper
crushed red pepper flakes
sriracha sauce (or other hot sauce)
low calorie butter substitute (or you can use the real thing)

Preparation

Preheat oven to 350 degrees.
Heat olive oil over medium high heat. Add garlic and onion and cook until translucent. Add ground beef, and season (S&P, crushed red pepper and hot sauce) and cook until browned. Drain off liquid. Set aside.
Cook instant mashed potatoes according to directions.
Meanwhile, put cooked beef into baking dish sprayed with cooking spray. (I use a large oval corningware).
Place one layer of squash. Season with S&P.
Layer the gouda cheese.
Place another layer of squash. Season with S&P and put a few pats of butter substitute on top.
Top with green beans, season with S&P and a few more pads of butter substitute.
Mix part of the beaten egg (reserving a tablespoon) into the prepared instant mashed potatoes. Spread mixture on top of casserole. Brush the remaining egg on the top.
Bake at 350 for 30 minutes, or until browned. (I have had to turn the heat up to brown the top).
Serve and enjoy!