Shepherd's Pie In Zucchini Shells

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 wide zucchini (6")
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 carrot, grated
• 1 lb ground beef
• 1 (7/8 ounce) package brown gravy mix, made per directions
• salt and pepper, to taste
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon marjoram
• 1/2 teaspoon thyme
• 1 (22 ounce) bag ore-ida frozen mashed potatoes

Recipe

• 1 grease a 9x13 casserole dish and preheat oven to 375.
• 2 cut zucchini in half lengthwise and scoop out the seeds.
• 3 cook in water to cover until tender but still firm when you test with a fork.
• 4 drain and place on cutting board to cool.
• 5 in your largest skillet, heat the olive oil.
• 6 add the onion and carrot, cooking until tender but not brown.
• 7 add beef, mixing well, and cooking through.
• 8 prepare the gravy in a measuring cup or bowl and add to the beef mixture, along with the worcestershire sauce, thyme, marjoram, salt, and pepper.
• 9 simmer 3 minutes and set aside.
• 10 prepare frozen mashed potatoes per directions on package.
• 11 fill each zucchini shell (look like boats!) with the beef mixture.
• 12 top with the mashed potatoes and swirl with a fork to add a decorative touch.
• 13 bake at 375 for 30 minutes (longer if you've made them ahead and they've been refrigerated).
• 14 you'll know when they're done when the tops are lightly browned.
• 15 you can use leftover or fresh mashed potatoes in place of the frozen.