Taco Shepherd’S Pie Recipe

Name: Taco Shepherd’S Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 450u00b0 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 350u00b0 for 35 minutes. Sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.
7
Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u00b0 for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through.

1429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Taco Shepherd’S Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Taco Shepherd’S Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions