Monday, July 11, 2011

potato crusted meatloaf pie; #32 of 52 pies

to keep things interesting, i like to use my weekly pie as a means to put dinner on the table.  in this heat, it hit 101 in nashville today, that makes baking any kind of pie, whether it is sweet or savory, a true challenge.  not only does it heat the house up, you then end up eating a hot meal while you sweat.  not at all what i wanted to do!  but i did want to try and make a pie crust of mashed potatoes and a filling made of meatloaf.

the mashed potatoes are slightly drier than usual and they are spread out evenly in a greased pie plate to make a bottom crust.  after prebaking the crust, it is ready to be filled with meatloaf.
the filling is made with lean ground turkey, 93% fat free, and studded with chopped mushrooms, grated carrots and zucchini.  the leaner the meat is, the firmer the filling will be and less fat will be incorporated into the potato crust.  the result is a lean but hearty meal.  another advantage to the filling recipe is that it can be made with any lean meat.  and for those that are gluten sensitive, the bread crumbs called for can be replaced with a gluten free bread or cracker to make this a gluten free meal.
the top crust is spread over the meatloaf filling and it bakes up in about an hour.
potato crusted meatloaf pie
1 (9") deep dish pie serving 8

potato crust
6 potatoes, fist sized-peeled and cut into cubes
1 tablespoon salt
1/2 cup milk
2 tablespoons butter
place the potatoes and salt in a saucepot and cover with water.  bring to a boil and cook until the potatoes are tender.  drain potatoes and place in a mixing bowl and mash with the butter and salt until almost no lumps remain.  set aside while the filling is prepared.

meatloaf filling
1 tablespoon olive oil
1/2 cup diced onions
2 teaspoons chopped garlic
1 cup finely chopped mushrooms
1 pound lean ground meat-maximum fat content of 93%
2/3 cup bread crumbs
3 egg whites (or 2 large eggs)
1/2 cup prepared tomato sauce or crushed tomatoes
1/2 cup shredded carrots
1/2 cup shredded zucchini
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon dried italian herb blend

preheat the oven to 750.  saute the onions and garlic in the olive oil over medium heat until they begin to caramelize.  add the mushrooms, lower the heat a bit and cover the pan to cause the mushrooms to sweat and release their juices.  continue to saute over medium-low heat until the mushrooms are cooked then remove from the heat and place in a large mixing bowl to allow them to cool a bit.   combine all of the ingredients for the meatloaf in the bowl and using gloves, thoroughly mix and knead the filling together.

to shape the bottom crust, grease the pie dish and place slightly more than half of the potatoes in the dish.  with a rubber spatula, carefully spread and shape the potatoes into a layer that evenly covers the bottom and sides of the dish.  prebake the crust for 20 minutes.  remove from the oven, spread the filling evenly in the crust and top with the remaining potatoes by spreading them evenly over meatloaf.  place the pie on a baking sheet to catch the drips, lower the oven to 350 and bake until the internal temperature reaches 165 for turkey or 155 for beef, about 1 hour.   allow the pie to rest for 10-15 minutes then cut into wedges and serve.

hopefully, you will enjoy this as much as we did.  this is one that i plan to make again, just as soon as the temperature outside drops by 50 degrees, literally...bake one and send me a photo.  i promise that you will see it here!  stay cool my friends.

1 comment:

  1. What a neat idea! Never heard of meatloaf in a pie. Definitely one to make when the temp drops a little. Here in Lexington, we are praying for rain today to bring some cooler weather.