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Taco Shepherd's Pie Recipe
Taco Shepherd's Pie Recipe photo by Taste of Home

Taco Shepherd's Pie Recipe

Publisher Photo
Watch store flyers—when lean ground beef is on sale, you’ll want to stock up. This family-pleasing entree is one for the front of your recipe files! —Sandra Parker, Glen Burnie, Maryland
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 12 servings

Ingredients

  • 1 package (14.1 ounces) refrigerated pie pastry
  • 6 large potatoes, peeled and cut into chunks
  • 2 pounds lean ground beef (90% lean)
  • 14 green onions, chopped (white portion only)
  • 1-1/4 cups water
  • 2 envelopes taco seasoning
  • 1 cup 2% milk
  • 1/4 cup butter
  • 2 teaspoons garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 2 cups (8 ounces) shredded pepper Jack cheese

Nutritional Facts

1 piece equals 696 calories, 37 g fat (20 g saturated fat), 125 mg cholesterol, 1,138 mg sodium, 59 g carbohydrate, 3 g fiber, 34 g protein.

Directions

  1. Roll out pastry to fit two 9-in. deep-dish pie plates. Transfer pastry to pie plates; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
  2. Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.
  3. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
  4. Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook until liquid is evaporated. Spoon into pastry shells.
  5. Drain potatoes and place in a large bowl. Add the milk, butter, garlic powder, salt and pepper; mash until smooth. Spread over meat mixture.
  6. Sprinkle one pie with half of the cheeses. Cover and freeze for up to 3 months. Bake remaining pie, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.
  7. To use frozen pie: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 pies (6 servings each).
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Taco Shepherd's Pie in Simple & Delicious August/September 2012, p18

Nutritional Facts

1 piece equals 696 calories, 37 g fat (20 g saturated fat), 125 mg cholesterol, 1,138 mg sodium, 59 g carbohydrate, 3 g fiber, 34 g protein.

Reviews for Taco Shepherd's Pie

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 2, 2013

"I made this for my husband tonight. I have been wanting to make it for a while. I cut this recipe in half since I have limited space in the freezer. I did use 93% lean ground beef and I didn't peel the potatoes too much work plus more fiber and nutrients from the skins. My husband said "good bold taco flavor and it is also a hearty meal because of the potatoes"."

MY REVIEW
Reviewed Mar. 26, 2013

"Very good. I omitted the crust and used ground turkey. Added about a half cup of salsa to the meat mixture. Also layered a thinly sliced tomato between the potatoes and meat. I think I'd only make this when I already had leftover mashed potatoes, otherwise it would be more time/work than I'd like."

MY REVIEW
Reviewed Aug. 10, 2012

"Made this recipe last night. we love mexican food. And this will be in my recipe box as a keeper! We just loved this dish. Thank You for sharing your recipe. warrenbaker"

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