Taco Shepherd's Pie

By tbarg

TOH

Ingredients

• 1 pkg refrigerated pie pastry
• 6 lg potatoes, peeled and cut into chunks
• 2 lbs lean ground beef
• 14 green onions, chopped
• 1 1/4 cups water
• 2 envelopes taco seasoning
• 1 cup 2% milk
• 1/4 cup butter
• 2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 cups shredded cheddar cheese
• 2 cups shredded pepper jack cheese

Preparation

Step 1

Roll out pastry to fit 2 9-in deep dish pie plates. Transfer to pie plates; flute edges. Line unpricked pastry with double thickness of heavy duty foil.
Cook potatoes.
Brown ground beef. Stir in water and taco seasoning. Bring to a boil; cook until liquid is evaporated. Spoon into pastry shells.
Drain potatoes. Add milk butter, garlic powder, salt and pepper; mash until smooth. Spread over meat mixture.
Sprinkle pies with cheeses. Cool. Cover and freeze for up to 3 months. Bake at 350F for 35 minutes. Remove cover and bake 5-10 minutes longer. (If using from frozen, let thaw in refrigerator overnight).