RUSTIC MEAT AND POTATO PIE
Steps:
- Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
- In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Transfer beef mixture to large bowl. In same skillet, heat oil over medium heat. Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
- In small bowl, mix broth and cornstarch with whisk; pour into skillet. Heat to boiling over medium heat. Cook about 2 minutes or until thickened. Pour over beef and vegetables; stir to combine. Spoon mixture into crust-lined pie plate.
- Top with second crust; seal edge and flute. Cut slits in several places in top crust. In small bowl, beat egg and water. Brush over top crust.
- Bake 15 minutes. Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 45 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 1 g
MEAT LOAF PIE
Instant mashed potatoes cut down the prep time for this meaty pie without sacrificing taste. This recipe is very fast and easy to put together, It's been a family favorite for decades and remains my children's most-asked-for meat loaf. -Lorraine J. Darocha, Mountain City, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Press onto the bottom and up the sides of an ungreased deep-dish 9-in. pie plate. , Bake at 350° for 35-40 minutes or until meat is no longer pink. Meanwhile, prepare mashed potatoes according to package directions; stir in mustard. , Drain meat loaf; spread potatoes over top. Sprinkle with cheese. Bake 3-5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.
Nutrition Facts :
COWBOY MEATLOAF AND POTATO CASSEROLE
Provided by Food Network
Time 45m
Yield 6 Servings
Number Of Ingredients 15
Steps:
- 1.Preheat oven to 375°F. Coat 9x9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish.
- 2.Bake uncovered for 20 to 25 minutes, or until cooked through. Remove from oven and carefully pour off any excess fat if needed. Adjust oven temperature to broil and place oven rack 6 to 8 inches from heat source.
- 3.Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk, butter, parsley and garlic, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.
- 4.Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.
SCALLOPED POTATO LOAF RECIPE BY TASTY
Here's what you need: olive oil, large white onion, lean ground beef, pepper, salt, garlic powder, paprika, diced tomato, fresh spinach, russet potatoes, mozzarella cheese, fresh parsley
Provided by Julie Klink
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
- Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly.
- Add the spinach and cook until just wilted, about 2 minutes. Remove the pan from the heat, cover, and set aside until ready to use.
- Preheat the oven to 350˚F (180˚C).
- Peel the potatoes and cut into ⅛-inch (3 mm) thick slices.
- In a 9x5-inch (23x13-cm) loaf pan, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. Line the perimeter of the pan with overlapping potato slices.
- Place 2 slices of mozzarella over the bottom layer of potatoes. Cut 5 slices of mozzarella in half. Place 2 half slices of cheese against the potatoes on both of the longer sides of the pan and one half on both of the shorter sides. Place one half in each of the corners of the pan.
- Spread ⅓ of the beef mixture on top of the cheese. Arrange another layer of overlapping potato slices over the beef mixture. Place 2 more slices of cheese on top of the potatoes.
- Spread another third of the beef mixture over the cheese, then add another layer of potatoes. Place 2 more slices of cheese on top of the potatoes. Spread the rest of the beef mixture on top of the cheese.
- Tuck potato slices around the sides of the pan until all of the gaps are filled. Place the last 2 slices of cheese on top of the beef mixture. Cover the cheese with overlapping potato slices.
- Bake for 90 minutes, until the top is golden brown and crisp. Let cool a bit.
- Place a cutting board over the loaf pan and invert the loaf.
- Slice and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 47 grams, Fat 26 grams, Fiber 4 grams, Protein 37 grams, Sugar 7 grams
POTATO-TOPPED MEATLOAF CASSEROLE
Fluffy mashed potatoes with broccoli tastefully top homemade meatloaf.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix meatloaf ingredients. Press in bottom and up sides of baking dish to within 1/2 inch of top.
- In 2-quart saucepan, heat water, butter and 1 teaspoon salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Stir in broccoli and cheese. Spoon over meat shell.
- Bake 30 to 35 minutes or until meatloaf is thoroughly cooked and meat thermometer inserted in center of meat reads 160°F. Let stand 5 minutes; drain liquid along edges.
Nutrition Facts : Calories 230, Carbohydrate 6 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 3 g, TransFat 1/2 g
INSTANT POT® MEATLOAF AND POTATOES
Use your Instant Pot® to make this simple meatloaf and potato dish that brings down-home comfort to your table in just one hour.
Provided by Joanne
Categories Beef Meatloaf
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Mix together ground beef, crushed cornflakes, bread crumbs, onion, eggs, garlic powder, parsley, salt, and pepper until well combined. Shape mixture into a loaf.
- Place potatoes evenly around the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour chicken broth over top. Place the Instant Pot® rack over the potatoes.
- Place meatloaf on a small tray that will fit inside the Instant Pot® (or make one out of foil) and place that on the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 720 calories, Carbohydrate 76.3 g, Cholesterol 159.5 mg, Fat 32.8 g, Fiber 9.2 g, Protein 30.5 g, SaturatedFat 13 g, Sodium 725.5 mg
"MEAT & POTATOES" MEATLOAF
Make and share this "Meat & Potatoes" Meatloaf recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees.
- In large bowl, combine potatoes, onion, eggs, bread crumbs, 1/3 cup of the ketchup, salt and pepper; mix well.
- Add ground beef; mix lightly but thoroughly.
- On rack set over broiler pan, shape beef mixture in to 8 x 4-inch loaf.
- Spread remaining 1/3 cup ketchup over top of loaf.
- Bake 1 1/4 hours or until center is no longer pink and of medium (160ºF) doneness.
- Let stand 5 minutes; cut into slices.
BAKED MEATLOAF SHEPHERD'S PIE
After doing a search, I couldn't find a decent Shepherd's Pie recipe... I did find recipes for meatloaf and mashed potato bake, however. And thus, Baked Meatloaf Shepherd Pie was birthed. This recipe is an adaptation of two highly rated recipes, Meatloaf #54257 and Mashed Potato Bake #41344. It is comfort food and a great dish to bring to someone who needs a meal, as it doubles easily, and freezes well. Enjoy!
Provided by bryan.family
Categories Savory Pies
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Prepare meatloaf: Combine first eight ingredients in a large bowl.
- Smooth into a loaf baking dish.
- Bake uncovered for 1 hour.
- While meatloaf is baking, prepare potatoes: Boil potatoes until tender, drain water.
- Mash potatoes with fork, stirring in 1/3 cup of half & half.
- In skillet melt margarine and brown slices of onions.
- Put on lid and cook, stirring occasionally, making sure all of the onions get brown (usually about 10 minutes).
- Mix potatoes and onions in a medium-size bowl.
- Place mixture in 2-qt baking dish and top with cheese.
- Bake at 350 for 20 minutes.
- When meatloaf and potatoes are done, remove from oven.
- Assemble shepherd's pie: Drain the meatloaf of grease and spoon into a 3-qt casserole dish (The meatloaf will break apart as you spoon it out.) Mash the meatloaf down into a flat layer.
- Mix peas and carrots together and add them on top of the beef.
- Spoon mashed potato mixture on top of the vegetables. The potatoes should form the top layer, so be careful not to mix the vegetables with the potatoes.
- Bake at 350 degrees for 20 minutes.
Nutrition Facts : Calories 599.9, Fat 25.4, SaturatedFat 12.8, Cholesterol 156, Sodium 699.4, Carbohydrate 58.3, Fiber 9.6, Sugar 11, Protein 35.3
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