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

TOTAL TIME: Prep: 30 min. Bake: 40 min. YIELD: 2 pies (6 servings each).

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

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.

Nutrition Facts

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