DELECTABLE DISH
Taco Shepherd’s Pie
Courtesy of BEEF LOVING TEXANS
Makes six servings. Takes 1 ½ hours.
Ingredients
• 1 pound ground beef, (90% lean)
• 1 ½ 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
• 1 ½ 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
16
1. Preheat oven to 350 F.
INSITE March 2020
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. i