Taco Shepherd’S Pie

• 1 package (14.1 ounces) refrigerated pie pastry
• 6 large potatoes, peeled and cut into chunks
• 2 pounds lean ground beef (90% lean)
• 14 green onions, chopped (white portion only)
• 1-1/4 cups water
• 2 envelopes taco seasoning
• 1 cup 2% milk
• 1/4 cup butter
• 2 teaspoons garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded sharp cheddar cheese
• 2 cups shredded pepper Jack cheese

1. Roll out pastry to fit two 9-in. deep-dish pie plates. Transfer pastry to pie plates; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
2. Bake at 450u0b0 for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.
3. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
4. Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook until liquid is evaporated. Spoon into pastry shells.
5. Drain potatoes and place in a large bowl. Add the milk, butter, garlic powder, salt and pepper; mash until smooth. Spread over meat mixture.
6. Sprinkle one pie with half of the cheeses. Cover and freeze for up to 3 months. Bake remaining pie, uncovered, at 350u0b0 for 35 minutes. Sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.
7. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u0b0 for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through.

refrigerated pie pastry, potatoes, lean ground beef, green onions, water, taco, milk, butter, garlic, salt, pepper, cheddar cheese, pepper

Taken from www.tasteofhome.com/recipes/taco-shepherd-s-pie/ (may not work)