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Full Online Book HomeLearning KitchenCasseroles - Beef - Texas Shepherd's Pie
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Casseroles - Beef -  Texas Shepherd's Pie Post by :boboreilly Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3376

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Casseroles - Beef - 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 shredded reduced-fat sharp cheddar cheese -- (2 ounces)


Preheat oven to 375º

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 375º for 20 minutes or until thoroughly heated.
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