Taco Shepherd's Pie

A pot pie with a taco twist!

Ingredients:
2 frozen deep-dish pie shell
2 pastry shell for top made from Pie Crust recipe (see below)
1lb ground beef
8oz bar of co-jack or cheddar cheese
1 pkg. shredded potatoes
Seasoning Salt
1 pkg Taco Seasoning
water
ketchup

Directions:
Preheat oven to 350. Cook ground beef just until pink is gone; remove from heat and drain grease. Add taco seasoning and 1/4c. water, cook until most of water is absorbed. Divide meat into each pie shell. Add a layer of shredded potatoes, about 1/2c. worth in each pie. Lightly sprinke with seasoned salt. Thickly slice cheese, and place slices in each shell on top of potatoes.

For top shells:
Place about 1 1/2 c. pastry mix in bowl, slowly add water until it reaches dough consistency. Mix up dough, adding flour if necessary, and roll out two round shells. Place each shell on top of pie, and pinch edges to seal. DO NOT put any holes in top crust! If you do, the cheese will lose it's moisture, and it will not taste as good! Bake one pie at 350 for 1hr, or until top crust starts to brown. It may appear slightly underdone, especially in the center. This is OK. Slice, and serve with ketchup!

Cover the other pie with foil and freeze for up to 6mo. Bake frozen in the oven at 350 for 1 1/2 hr or until done!

Pie Crust recipe:

6 c. Flour
2 tsp. salt
2 1/3 c. crisco

Mix flour and salt, then cut in Crisco. Put in airtight container and store for up to 6 months.

I love to make a bunch and freeze them. Then when I don't want to cook my husband can pop one in the oven!

Prep time: 45 minutes

Serves 4

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Recipe submitted by: ayleone -