TACO SHEPHERD'S PIE
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
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 pies (6 servings each).
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 696 calories, Fat 37g fat (20g saturated fat), Cholesterol 125mg cholesterol, Sodium 1138mg sodium, Carbohydrate 59g carbohydrate (6g sugars, Fiber 3g fiber), Protein 34g protein.
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