Taco Shepherd’s Pie

Name: Taco Shepherd's Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 2 pies (6 servings each).
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 shredded sharp cheddar cheese; 2 cups shredded pepper Jack cheese

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

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 shredded sharp cheddar cheese
2 cups 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.
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.

Editor's Note

Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Nutrition Facts

1 piece: 696 calories, 37g fat (20g saturated fat), 125mg cholesterol, 1138mg sodium, 59g carbohydrate (6g sugars, 3g fiber), 34g protein.

Originally published as Mexican Dinner Pie in Simple & Delicious August/September 2012

Reviews

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danielleylee

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".
Feen

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.
warrenbaker

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