Of course! The Mashed Potato and Meatloaf Pie is the ultimate comfort food mashup. It takes all the beloved elements of a classic meatloaf dinner and layers them into a beautiful, savory pie that’s perfect for feeding a family.
Here’s a detailed recipe that will guide you to a golden, cheesy, and incredibly satisfying meal.
Mashed Potato and Meatloaf Pie
This recipe combines a flavorful, juicy meatloaf base with a creamy, cheesy mashed potato topping, all baked until golden brown.
Yield: 1 (9-inch) pie, serving 6-8
Prep time: 30 minutes
Cook time: 50-60 minutes
Total time: About 1 hour 30 minutes
Ingredients
For the Mashed Potato Topping:
· 2 lbs (about 900g) russet or Yukon Gold potatoes, peeled and quartered
· ½ cup warm milk or half-and-half
· ¼ cup (½ stick / 57g) unsalted butter
· ½ cup sour cream
· 1 cup shredded cheddar cheese, divided
· 1 large egg yolk (helps the topping brown beautifully)
· Salt and white pepper to taste
For the Meatloaf Filling:
· 1.5 lbs (680g) ground beef (80/20 blend for best flavor)
· 1 small onion, finely diced
· 2 cloves garlic, minced
· ½ cup breadcrumbs (Panko or traditional)
· 1 large egg
· ¼ cup ketchup
· 1 tablespoon Worcestershire sauce
· 1 teaspoon dried thyme or Italian seasoning
· Salt and black pepper to taste
· Optional: ½ cup frozen peas and carrots, thawed
For the Glaze & Topping:
· 3 tablespoons ketchup
· 1 tablespoon brown sugar
· 1 teaspoon Worcestershire sauce
Instructions
Part 1: The Mashed Potato Topping
- Cook the Potatoes: Place the peeled and quartered potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until very tender when pierced with a fork.
- Drain and Mash: Drain the potatoes thoroughly and return them to the hot pot. Let them steam dry for a minute over the residual heat.
- Cream the Potatoes: Mash the potatoes until smooth. Add the warm milk and butter, and mix until combined. Then, stir in the sour cream, ½ cup of the shredded cheddar cheese, and the egg yolk. Season well with salt and white pepper. Set aside.
Part 2: The Meatloaf Filling
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Sauté Aromatics (Optional but recommended): In a small skillet over medium heat, sauté the diced onion in a little oil until softened, about 5 minutes. Add the garlic and cook for one more minute. This step deepens the flavor. Let it cool slightly.
- Combine Ingredients: In a large bowl, combine the ground beef, sautéed onion/garlic, breadcrumbs, egg, ketchup, Worcestershire sauce, dried thyme, salt, and pepper. If using, add the peas and carrots. Mix with your hands or a fork until just combined—do not overmix.
Part 3: Assembling and Baking the Pie
- Form the Base: Press the meatloaf mixture evenly into the bottom and up the sides of a 9-inch deep-dish pie plate or a 9×9 inch baking dish, forming a “crust.”
- Make the Glaze: In a small bowl, mix the 3 tablespoons ketchup, brown sugar, and Worcestershire sauce. Spread this glaze evenly over the meatloaf layer.
- Add the Potato Topping: Carefully spoon the mashed potato mixture over the meatloaf layer. Use a spatula to spread it evenly to the edges, sealing in the meat.
- Top with Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese over the mashed potatoes.
- Bake: Place the pie on a baking sheet (to catch any drips) and bake for 45-55 minutes, or until the meatloaf is cooked through (an internal temperature of 160°F / 71°C) and the topping is golden brown.
- Rest and Serve: Remove the pie from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to be reabsorbed, making it easier to cut clean slices.
Chef’s Tips for Success
· Meatloaf Mix: For extra flavor and moisture, use a mix of ground beef and pork.
· Make Ahead: You can prepare both the meat mixture and the mashed potatoes a day ahead. Keep them covered and separate in the refrigerator. Assemble the pie just before baking. You may need to add a few extra minutes to the baking time if the ingredients are cold.
· Get Creative with the Topping: Before baking, use a fork to create decorative swirls on the potato topping. These ridges will get extra brown and crispy.
· Add a Flavor Boost: Stir some chopped fresh chives or parsley into the mashed potatoes for a fresh, herbal note.
· Ensuring it’s Cooked: The most reliable way to check for doneness is with an instant-read thermometer. Insert it into the meatloaf layer; it should read 160°F (71°C).
This pie is a complete meal in one dish, but it’s also wonderful served with a simple green salad or steamed green beans on the side. Enjoy the ultimate comfort food experience