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Turkey Meatloaf Pie with Bacon-Sour Cream Mashed Potatoes

From Pot Pies: Comfort Food Under Cover

Meatloaf filling:
2 pounds ground turkey
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup applesauce
1/2 cup finely chopped onion
1/2 cup ketchup
2 teaspoons Worcestershire sauce
2 teaspoons chopped fresh thyme, or 1 teaspoon dried
1 teaspoon chopped fresh sage leaves, or 1/2 teaspoon dried
1/2 cup fresh bread crumbs

Bacon-Sour Cream Mashed Potatoes:
4 medium russet potatoes, peeled and cut into 1-inch cubes
2 teaspoons salt
1/2 pound bacon, cut into 1/2-inch strips, cooked until crisp
4 tablespoons milk
1/2 cup sour cream
1 teaspoon freshly ground black pepper
2 tablespoons butter

To prepare filling:
Grease a 10-inch round, ovenproof baking dish. Place all the filling ingredients in a mixing bowl and stir until combined. Spread the turkey mixture into the prepared baking dish. Refrigerate until ready to bake.

Preheat oven to 375°F.

To prepare mashed potato crust:
Place the potatoes in a 4-quart saucepan with water to cover. Add 1 teaspoon of the salt and bring the water to a boil. Boil gently for 15 to 20 minutes, until the potatoes are tender when pierced with a sharp knife. Drain the potatoes in a colander and return them to the pan. Shake the pan over the heat to dry the potatoes.

Add the remaining teaspoon of salt, bacon, milk, sour cream and pepper. Mash the potatoes and taste to correct the seasoning. If desired, cool the potatoes in the refrigerator until ready to bake.

When ready to proceed, spread the potatoes over the meatloaf, dot the top with the butter and place in the preheated oven. Bake for 45 minutes to 1 hour, until the potatoes are golden brown. Cut into wedges and serve.

Yields 6 to 8 servings.



(Updated: 10/27/08 SN)

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