Ingredients:

• 4 to 6 red or golden potatoes, peeled and quartered
• 500 grams, or about 1 pound, of ground lamb (or ground beef or meatballs)
• 3 to 4 cloves of garlic, minced
• 2 medium zucchini, grated
• 1 Tablespoon olive oil
• sea salt, to taste (generously added)
• 1/4 cup butter or vegan margarine
• 1/4 cup mayonnaise, optional
• dried parsley flakes
• paprika

Directions:

1. Preheat oven to 400 degrees F (200 C).  Place grated zucchini in a 2 quart baking dish and add oil, mixing to combine.  Add sea salt to taste.  Bake zucchini for 15 minutes to remove excess moisture.
2. Place potato pieces in a large pot and add just enough water to cover them.  Bring to a boil and cook over medium heat until soft, testing with a fork.
3. Drain off some of the water if necessary, reserving some liquid for moisture (instead of adding milk).  Add butter or margarine and mash with a potato masher or blend with an electric mixer. Blend in mayonnaise until potatoes are smooth.  Season with plenty of salt to taste.
4. Brown ground meat in a small amount of oil.  Season with salt and stir in garlic.  Cook meat until red disappears.
5. Remove hot baking dish with zucchini from the oven.  Add cooked meat, followed by mashed potatoes, spreading the potatoes to cover the meat.  Bake the assembled pie for 20 minutes or until top of mashed potatoes are golden.
6. Remove the pie from the oven and let it cool for a few minutes. Before serving, dot the top of the pie with butter or margarine and sprinkle with parsley and paprika.