Hash Brown Beef Pie

This reminded me of a "cheater" version of shepherd's pie.  Instead of using creamy mashed potatoes on top, you use frozen hash browns.  I thought it turned out really good and it was so much easier than dicing, boiling and mashing potatoes.  

 The awesome thing about this dish is it's so easy to customize.  Throw in some mushrooms, olives, bell peppers, broccoli or Feta or use ground turkey or chicken and switch up the type of cheese.

I thought it was yummy.

Hash Brown Beef Pie
adapted from: Taste of Home
(Printable Recipe) or (Printable with Picture)

1/2 Lb. lean ground beef
1/2 medium onion, finely chopped
1/2 c. zucchini, diced (un-peeled)
1 (14.5 oz.) can diced tomatoes, drained
3/4 tsp. chili powder, or to taste
1 tsp. Italian seasoning, or to taste
3/4 tsp. garlic powder, or to taste
salt and pepper, to taste
1 c. frozen veggies (corn, carrots, peas)

Topping
3 c. frozen shredded hash browns, thawed & drained
1 c. Cheddar cheese, grated
1 egg, lightly beaten
salt and pepper

Preheat oven to 400 degrees.  Brown ground beef in a large skillet over medium heat.  Add the onion and zucchini and saute a few minutes or until tender.  Stir in the tomatoes, chili powder, Italian seasoning, garlic powder, salt, pepper and frozen veggies.  Simmer for 5 minutes.  

Divide meat mixture evenly between four ramekins (or a small-medium casserole dish).  Combine all of the topping ingredients and stir until combined.  Spoon evenly over meat mixture.  Bake, uncovered, for 25-30 minutes or until hash browns are lightly toasted and brown.  Serves: 4   

Jenn's Notes: The topping gets pretty firm after baking, so I like to use my spoon and break it up a bit.  That way it is easier to eat.  

Linked up at Nifty Thrifty Sunday! and Inspiration Monday!