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Taco Shepherd's Pie

 Taco Shepherd's Pie
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
12 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

  • 1 package (14.1 ounces) refrigerated pie pastry
  • 6 large potatoes, peeled and cut into chunks
  • 2 pounds ground beef
    X
    With Johnsonville Italian Sausage.

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  • 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

Directions

  • 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.
  • Bake at 450° for 8 minutes. Remove foil and weights; bake 5
  • minutes longer. Cool on a wire rack.
  • 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.

2 of 2

Taco Shepherd's Pie (continued)

Directions (continued)

  • 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.
  • Drain potatoes and place in a large bowl. Add the milk, butter,
  • garlic powder, salt and pepper; mash until smooth. Spread over meat
  • mixture.
  • 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.
  • 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).
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.