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Texas Shepherd's Pie




Source of Recipe


unknown






List of Ingredients



• 1 1/2 pounds peeled baking potato, cut into 1/4-inch thick slices
  
• 1/3 cup low-fat buttermilk
  
• 1/2 teaspoon salt, divided
  
• 1/2 teaspoon pepper, divided
  
• 1 pound ground round
  
• 1/2 cup chopped onion
  
• 1/3 cup chopped celery
  
• 1/4 cup shredded carrot
  
• 1/2 teaspoon fennel seeds, crushed
  
• 1 teaspoon instant minced garlic
  
• 1 1/2 cups salsa
  
• Cooking spray
  
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  






Instructions



1. Preheat oven to 375º
   
   
2. Place potato slices in a medium saucepan. Cover with water; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until tender; drain. Return potato slices to pan. Add buttermilk, 1/4 teaspoon salt, and 1/4 teaspoon pepper; beat at medium speed of a mixer until smooth. Set aside.
   
3. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble; drain. Return meat to pan. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, onion, celery, carrot, fennel seeds, and garlic; cook over medium heat 5 minutes or until vegetables are crisp-tender, stirring frequently. Add salsa; simmer over medium-low heat 10 minutes. Spoon into an 8-inch square baking dish coated with cooking spray; spread potato mixture over meat mixture. Sprinkle with cheese. Bake, uncovered, at 375º for 20 minutes or until thoroughly heated.