Taco Shepherd Pie

I saw this yesterday in TOH's Simple and Delicious mag. - it makes two pies, one to savor now, and one for the freezer:

2 frozen (thawed) deep dish pie crusts - they come in their own pie pan*
6 large potatoes, peeled and cut into chunks
2 lbs. lean ground beef (90% lean)
14 green onions, chopped (white portion only)
1&1/4 cup water
2 envelopes taco seasoning
1 cup 2% milk
1/4 cup butter plus 2 t. softened butter*
2 t. garlic powder
1/4 t. sea salt*
1/4 t. freshly ground pepper*
2 cups shredded sharp cheddar
2 cups shredded pepper jack

Rub softened butter all over crust and edges*, and line unpricked crusts with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake at 450 for 8 mins. Remove foil and weights; bake an additional 5 mins. Watch carefully!!!! Cool on a wire rack. Boil potatoes 15-20 mins. til fork tender. Meanwhile cook beef and onions in a large skillet over med. heat until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to boil; cook til liquid is evaporated. Spoon into pie shells. Drain potatoes and place in a large bowl. Add the milk, butter, garlic powder, S&P; mash until smooth. Spread over meat mixture. Sprinkle one pie with half the cheeses. Cool. Cover tightly with foil and freeze for up to 3 mos. Bake second pie, uncovered at 350 for 35 mins. Sprinkle with remaining cheeses. Bake 5-10 additional mins. or until heated through and cheese is melted. Serve with refried black beans with a squeeze of lime juice*. To use frozen pie, let thaw over night in fridge. Remove from refrigerator 30 mins. before baking. Cover and bake at 350 for 1&1/2 hours. Uncover; bake 10-15 mins. longer or until heated through.

"In God's pattern book of nature we can trace many valuable lessons".

May your Friday the 13th be a LUCKY one!!

Love,

MM