Wednesday, December 4, 2013

Days of Christmas Giveaways: Day 4 and Taco Shepard's Pie

You know those random magazines they give you at the hair salon while you are waiting for your stylist or color to process? I was thumbing through one early this year and came across this recipe. It sounded pretty tasty and I liked the idea of making two pies and freezing one. I have made some changes to the recipe and preparation of it to simplify it. This is such a perfect recipe for this time of year. We all know there are days when having something already made is a life saver! But first, let's hear about the giveaway today and learn a little about 2 fabulous bloggers behind this giveaway event - Hayley and Jewel!

Now let’s talk goodies!
On the fourth day of Christmas…
We are teaming up with Collectively Yours boutique to offer you a piece from their collection. Collectively Yours was started by Breanne Miller in 2012 as a way to earn some extra cash for a family trip. Her small goal turned into a love for modest, stylish, affordable fashion.
She also uses her boutique as a way to inspire women to go for their dreams. 1 lucky reader will win this chic colorblock chevron top from Collectively Yours! Isn't it adorable?!

Don't forget to enter the Day 1Day 2, and Day 3 giveaways!

Still here? Want the recipe for Taco Shepard's Pie? Perfect! On to the cooking!

1. You will need two packets of mashed potatoes and the ingredients to make them, 2 pre-made pie crusts, 2lbs ground beef or turkey, 2 envelopes of taco seasoning, 14 green onions, chopped, 1c. shredded cheddar cheese, and 1c. shredded pepper jack cheese. You can use mozzarella or monterey jack instead of pepper jack if you don't want the added spice.

2. Brown the meat in a large skillet with onions. The original recipe says to only use the white part of the onions, but I used almost the whole thing. It felt a little wasteful otherwise. Drain meat and add back to skillet. Add taco seasoning with 1 1/4c. water. Bring to a boil and cook until liquid has boiled off.

3. Line two pie plates with crusts. Spoon half of meat mixture into each crust. Set aside.

4. Make mashed potato packets according to directions. I use cheesy mashed potatoes and they work out well with the flavors of the dish. You can also add 2t. garlic powder to the mashed potatoes. Spoon half of mashed potatoes onto each pie.

5. Top each pie with a mixture of the cheeses (1c. shredded cheese for each pie). Bake at 350F for 30 minutes. Serve pie while warm. 
6. Wait until second pie has cooled, cover with foil and freeze for up to 3 months. Thaw overnight in fridge and take out of refrigerator for 30 minutes before baking. Bake at 350F for 20 minutes or until heated through.
Linking up with All Things Pretty and Tuesday Talent Show

Taco Shepard's Pie

2 pre-made pie crusts
2 lbs ground beef or turkey
14 green onions chopped (white portion only)
2 packets taco seasoning
1 1/4c. water
2 packets of mashed potatoes made
1c. shredded cheddar cheese
1c. shredded pepper jack cheese

1. Preheat oven to 350F. Line pie plates with pie crusts and cut or fold edges to fit plate. 
2. Brown meat with onions in a large skillet until cooked through. Drain and return to skillet. Add taco seasoning and water. Bring to a boil. Boil until water has evaporated. Divide meat and spoon into pies.
3. Mix mashed potatoes according to box directions. Divide and spoon on top of meat in pie. 
4. Sprinkle 1/2c. of each cheese on each cheese on top of pies. Bake 30-35 minutes until cheese is melted and edges of crust are golden brown. 
5. Cover and freeze second pie once cooled. To reheat, thaw in fridge for 1 day prior. Remove from fridge 30 minutes before baking. Bake at 350 for 20 minutes or until heated through. 


  1. We love tacos we love shepards pie and u mixed both. So can not wait to try it.

  2. OK Lady. I love tacos. This looks mouth-watering. And I love the chevron top.

  3. Hope you like it as much as we do!

  4. Isn't it cute?! Good luck with all the giveaways! :)

  5. I bet that tasted delicious!! I loooove tacos and pretty much all Mexican food! :) I like that chevron top, too - awesome colors!