Name: Taco Shepherd's Pie
Prep time: 30 min
Cook time: 30 min
Yield: 2
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Taco Shepherd's Pie

1. 1 package (14.1 ounces) refrigerated pie pastry -

2. 6 large potatoes, peeled and cut into chunks -

3. 2 pounds lean ground beef (90% lean) -

4. 14 green onions, chopped (white portion only) -

5. 1-1/4 cups water -

6. 2 envelopes taco seasoning -

7. 1 cup 2% milk -

8. 1/4 cup butter -

9. 2 teaspoons garlic powder -

10. 1/4 teaspoon salt -

11. 1/4 teaspoon pepper -

12. 2 cups shredded sharp cheddar cheese -

13. 2 cups shredded pepper Jack cheese -

How to cook deliciously - Taco Shepherd's Pie

1. Stage

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. Stage

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

3. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.