Taco Shepherds Pie Food

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.

MEXICAN SHEPHERD'S PIE

Steps:

• Brown and drain ground beef.
• Add taco seasoning to taste [we prefer a less spicy mix, so I only use half the envelope].
• Add corn.
• Meanwhile, boil potatoes until tender, then mash.
• If you like, you can add butter and milk.
• Spread about one third of the potatoes in a round 2 quart casserole dish.
• Top with the ground beef mixture, then the cheese. Finish with the remaining potatoes.
• To use right away, bake at 350 about 30 minutes.
• To freeze, cover and freeze until solid. Lift out of casserole dish and wrap in foil. Place in zipper bag, label with name and date. Use within 3 months.
• To reheat, unwrap and place in original dish, defrost completely. Bake at 375 for 40-45 minutes.

MEXICAN SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees.
• Prepare mashed potatoes, using sour cream instead of milk.
• In skillet over medium heat melt butter and saute onions, peppers until onions are almsot transparent, stir in garlic and saute another minute.
• Sprinkle flour over mixture and stir for approximately 2 minutes.
• Whisk in broth and Worcestershire sauce.
• Thicken gravy 1 minute.
• Stir in carrots and corn.
• Add meat and cilantro.
• Spoon mixture into small rectangular baking dish.
• Spoon potatoes over meat evenly.
• Bake for 30+ minutes or until potatoes are light golden brown.
• Serve immediately.