I am so excited to partner with Bob Evans to create this reimagined family favorite recipe!
Taco Shepherd’s Pie
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This fun twist on a classic Shepherds Pie will definitely leave everyone wondering where you came up with such a great idea.
To keep things extra quick and simple, I use Bob Evans Mashed Potatoes. These buttery mashed potatoes take so much of the work out of boiling, cutting, peeling, mashing, cooling, and baking again. It cuts the time spent making any potato casserole in half!
In a classic shepherd’s pie recipe you would cook lamb or beef with corn and peppers, then top the mixture with mashed potatoes and bake the casserole until it is golden. Here, we add the festive flavors of taco seasoning and the goodness of cheese (if you add a little extra, I won’t tell anyone!)
My daughter’s favorite food is tacos… so she raves about this easy dish! It’s one of those meals that she requests again and again! Taco shepherd’s pie is a next level thing for her, and surprisingly easy to make!
How To Make Shepherd’s Pie
Taco shepherd’s pie isn’t too different from a classic one, so these instructions are definitely helpful.
- Start by browning your ground beef and onion, then drain any excess fat from your pan.
- Then, add your taco seasoning mix, water (according to the package instructions), peppers, and corn. Cook until the peppers are tender crisp and the water has evaporated.
- Next, pour your taco beef mixture into a greased casserole dish. Top it with Bob Evans Mashed Potatoes and cheddar cheese.
- Bake your taco shepherd’s pie until heated through and cheese is bubbly.
Okay, now serve it! I like to serve taco shepherd’s pie alongside a fresh salad and some garlic bread, but it is most definitely a complete meal on its own!
Taco Shepherd's Pie
- 1 pound ground beef lean
- 1 onion diced
- 1 packet taco seasoning mix
- ⅓ cup water
- 1 ½ cups frozen corn
- 1 ½ cup bell peppers red or green, diced
- 1 package Bob Evans Mashed Potatoes
- 1 cup cheddar cheese
- Brown ground beef and onion. Drain any fat.
- Add taco seasoning, water (according to package directions), corn and peppers and cook until peppers are tender crisp.
- Pour into greased casserole dish.
- Top with mashed potatoes and cheese. Bake 350 for 30-35 minutes or until heated through.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Can you use fresh mashed potatoes instead and if so, how many would you suggest?
Liesl, try about 3 cups mashed potatoes (or 1 1/2 pounds). Enjoy!
Just a thought: For a more “authentic”-ish corn taste would you think that using a lightly creamed polenta instead of mashed potatoes would make a decent substitute? I haven’t tried your recipe but it sounds tasty as heck!
I’ve never tried that Bill, but that sounds amazing to me!! Please let us know if you do try the polenta!
Thank you Tina!
It looks so yummy I can’t wait to taste it it’s in the oven so I have to be patient but it looks absolutely delicious
I hope you loved it Nancy! We think it’s super delicious 🙂
Haven’t tried this yet but it looks amazing! Do you use a 8×8 or 9×13 casserole dish?! Thanks
Hi Joni! For this recipe, we used a 9×13 casserole dish.
My 12 year old grandson said it was awesome. My hubby & I liked it very much, wouldn’t change a thing. I added on the side cottage cheese & small cucumbers. Delicious…thank you. Made it ahead of time because we were attending a hockey game. Came home, took it out of the fridge, put it in the oven for 50 minutes to heat it up. yum
That sounds delicious Diana! So happy you guys enjoyed this recipe!
I’m allergic to sweet peppers. Could I use diced tomatoes with chilies in place and use less water?
I LOVE your recipes. I have an entire folder dedicated to just your site!!
Thank you so much! I haven’t tried it but think that would work Pattie. Enjoy!
The description calls for peas? Is this correct?
The recipe calls for peppers in lieu of peas (updated, thank you!). Enjoy Kris!