Taco Shepherd’s Pie
Total TimePrep: 30 min. Bake: 40 min.
Makes2 pies (6 servings each)
- 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 Kerrygold cups shredded sharp cheddar cheese
- 2 cups shredded pepper Jack cheese
- 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 NoteLet pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts1 piece: 696 calories, 37g fat (20g saturated fat), 125mg cholesterol, 1138mg sodium, 59g carbohydrate (6g sugars, 3g fiber), 34g protein.
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".
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.
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