Texas Shepherd's Pie With Buttermilk Mashed Potatoes

Preheat oven to 375 degrees F.

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 fat. Return meat to pan. Add half the salt, half the 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 meat mixture into an 8-inch square baking dish coated with cooking spray; spread potato mixture over meat mixture. Sprinkle with cheese.

Bake, uncovered, at 375 degrees F for 20 minutes or until thoroughly heated and potatoes are slightly browned.