Delectable Dish: Taco Shepherd’s Pie

by

Makes six servings. Takes 1 ½ hours.

Courtesy of Beef Loving Texans

Ingredients

  • 1 pound ground beef, (90% lean)
  • 1½ pounds russet potatoes (two large potatoes), peeled and cut into chunks
  • 1 teaspoon salt
  • 4 tablespoons butter, cut into chunks
  • 1/4 – 1/3 cup milk
  • 1 can (4 ounces) diced mild green chiles, drained
  • 1 cup shredded, reduced-fat cheddar cheese, divided use
  • Garlic salt and freshly ground black pepper, to taste
  • 3 cloves garlic, finely chopped
  • 1 package (1 ¼ ounces) taco seasoning
  • 1½ cups salsa (hot, medium, or mild depending on preference)
  • 1 can (15 ½ ounces) black beans, drained and rinsed

Avocado and Tomato Topping

  • 2 Roma tomatoes, diced
  • 1 large avocado, diced
  • ¼ cup fresh cilantro, chopped
  • Juice of half of a lime
  • Salt and pepper to taste

Preparation

  1. Preheat oven to 350 F.
  2. Place potatoes in a large saucepan and cover with 1 inch of water. Stir in 1 teaspoon salt and bring to a boil over high heat. Reduce heat to a simmer; cover and cook until potatoes are tender when pierced with a fork.
  3. While potatoes are cooking, heat a separate large nonstick skillet over medium heat until hot. Add ground beef and cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Add garlic and continue cooking for 1 minute. Drain, sprinkle in the taco seasoning, add salsa, and stir to combine. Cook for a few minutes, stirring frequently, until the mixture comes to a simmer and thickens. Remove from heat and gently stir in black beans.
  4. Drain potatoes and return to the pot. Mash potatoes until smooth. Add butter, milk, green chiles, and 2/3 cup of cheese. Stir until well combined, cover, and set aside.
  5. Transfer meat mixture to a 2-quart baking dish and spread out evenly. Top with the mashed potatoes, spreading to an even layer all the way to the edges; sprinkle with the remaining cheese and bake for 30-40 minutes until it begins to turn brown.
  6. While pie is baking, place the diced tomatoes, avocado, cilantro, and lime juice in a medium bowl; season with salt and pepper; and stir to combine. Top each serving with a big scoop of avocado and tomato mixture,