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Shepherds Pie..with a kick
with a kick!
1 1/2 lbs peeled baking potatoes,
cut into 1/4 inch thick slices
1/3 cup low fat buttermilk
1/2 tsp salt, divided
1/2 tsp pepper, divided
1 lb ground round
1/2 cup chopped onion
1/3 cup chopped celery
1/4 cup shredded carrot
1/2 tsp fennel seeds, crushed
1 tsp minced garlic
1 1/2 cups salsa
Cooking spray
1/2 cup shredded reduced fat
sharp cheddar cheese
Preheat oven to 375
Place potatoes in a medium saucepan.
Cover with water, bring to a boil.
Reduce heat, and simmer, uncovered
10 minutes or until tender, drain.
Return potatoes slices to pan.
Add buttermilk, 1/4 tsp salt,
1/4 tsp pepper, then whip
on medium speed or until smooth.
Set aside.
Cook meat in a large skillet
over medium - high heat until browned,
stirring to crumble then drain.
Return meat to pan. Add 1/4 tsp salt
1/4 tsp pepper, onion, celery, carrot,
fennel seeds and garlic. Cook over medium heat
5 minutes or until vegies are crisp tender, stir frequently.
Add salsa over medium - low heat 10 minutes.
Spoon into an 8 inch square backing dish coated
with cooking spray, spread potatoe mixture
over meat. Sprinkle with cheese.
Bake uncovered, at 375 for 20 minutes
or until thoroughly heated.
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