Best 6 Taco Shepherds Pie Recipes

SPICY SHEPHERD'S PIE

Steps:

• Prepare mashed potatoes according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes. , Transfer to a greased 2-1/2-qt. baking dish. Top with 3/4 cup cheese. Spread mashed potatoes over the top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 12-15 minutes or until cheese is melted.

MEXICAN SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
• Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
• Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.

TACO SHEPHERD'S PIE

Steps:

• Preheat oven to 350°F.
• Cook potatoes in boiling salted water until tender, about 20 minutes.
• Drain potatoes and mash as usual.
• Heat 1 tablespoons butter in saute pan; add onion, and saute for 5 minutes.
• Add ground beef, and cook until beef is lightly browned; drain off any excess fat.
• Add taco seasoning mix and cook as per package directions.
• Remove from heat.
• Place meat mixture into ovenproof casserole.
• Cover with corn.
• Cover with mashed potatoes.
• Sprinkle with grated cheese.
• Bake at 350 degrees for 30 minutes, or until potatoes are light golden.
• Serve.

TACO SHEPPARD'S / SHEPHERD'S PIE

Steps:

• Brown ground beef and drain, return to pan.
• Add taco seasoning and salsa, stir to combine.
• Prepare mashed potatoes as directed on package.
• In a casserole dish, layer first a thin layer of mashed potatoes.
• Next add half of the ground beef mixture, then half the frozen vegetables.
• Sprinkle 1/2 cup of cheese on top of the vegetables.
• Next layer again, potatoes, beef mixture, vegetables and cheese.
• Top with a final layer of mashed potatoes.
• Cover with foil and bake at 350 for 30 minutes.

SHEPHERD'S PIE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
• Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot. In small bowl, mix broth and flour with whisk. Add broth mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick. Spoon beef mixture into baking dish. Spread mashed potatoes over beef mixture; fluff with fork.
• Bake 20 minutes or until golden brown.

MEXICAN SHEPHERD'S PIE

Steps:

• In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.
• Meanwhile, make potatoes as directed on pouch, using water, milk and butter.
• Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.