Texas Shepherd's Pie

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

Preheat oven to 375�

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.

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 375� for 20 minutes or until thoroughly heated.

AUTHOR: Lori A