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Taco Shepherd's Pie

Taco Shepherd's Pie



  • 1 pound ground beef (90% lean)
  • 1 1/2 pounds russet potatoes (2 large potatoes), peeled and cut into chunks
  • 1 teaspoon salt
  • 4 tablespoons butter, cut into chunks
  • 1/4-1/3 cup milk
  • 1 (4 ounce) can 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 (1 1/4 ounce) package taco seasoning
  • 1 1/2 cups salsa (hot, medium or mild depending on preference)
  • 1 (15 1/2 ounce) can black beans, drained and rinsed

Avocado & Tomato Topping

  • 2 Roma tomatoes, diced
  • 1 large avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1/2 lime
  • Salt and pepper to taste


  1. Heat oven to 350 degrees F.
  2. Place potatoes in a large saucepan and cover with 1-inch 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 non-stick skillet over MEDIUM heat until hot. Add ground beef and cook for 8-10 minutes, breaking beef into small crumbles and stirring occasionally.
  4. Add garlic and continue cooking for 1 minute.
  5. 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.
  6. Drain potatoes and return to pot. Mash potatoes until smooth. Add butter, milk, green chilies and 2/3 cup of cheese. Stir until well combined, cover and set aside.
  7. 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 beginning to turn brown.
  8. While pie is baking, place the diced tomatoes, avocado, cilantro and lime juice in a medium bowl, season with salt and pepper, stir to combine. Top each serving with a big scoop of avocado and tomato mixture.

Nutrition information per serving based on 90% lean ground beef: Calories 520; Total fat 24g (Sat. fat 12g; Trans fat 0g); Cholest. 85mg; Sodium 1850mg; Total Carb. 47g; Fiber 9g; Total Sugars 8g; Protein 28g; Vit D (2% DV); Calcium (25% DV); Iron (25% DV); Potas. (31%DV)

This recipe is an excellent source of protein, zinc, niacin, vitamin B6, selenium, and iron.

Recipe and photo credit: Texas Beef Team

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