Fiesta Potato Pie

I think casseroles, like meatloaf, tend to get a bad rap, which is sad because not all casseroles contain “cream of whatever” soup – many are quite delicious! It’s been chilly, rainy, and depressing in Boston lately so I decided to cheer myself up by making a savory Mexican pie featuring a mashed potato crust. This is definitely my kind of casserole! I’ve made this crust before and was really excited about whipping it up again and finally using up the remainder of my instant mashed potatoes (edited to add – I mentioned this in my first post about this crust, but since I’ve been getting so many questions about the use of instant dehydrated potato flakes, I wanted to let you know that I bought them just for this recipe so I would be able to control the moisture level of the potatoes – I wanted them to be able to hold their shape in the pan.  If anyone tries this with regular potatoes though, please let me know, maybe if they’re too wet you could add a bit of flour like you do with gnocchi to thicken them up!).

I filled the browned crust with layers of spiced ground turkey and cheddar cheese. This is definitely not the most beautiful dish, but it’s tasty, hearty, and super easy to throw together. It definitely hit the spot!

Fiesta Potato Pie
Printable Recipe

4 cups dehydrated mashed potato flakes (instant mashed potatoes)
2 1/2 cups water
1/4 cup butter, melted
1 1/2 teaspoons salt
1 tablespoon canola oil
1 yellow onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 garlic cloves, minced
1 pound ground turkey
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon oregano
1 15-ounce can diced tomatoes
3 cups shredded sharp cheddar cheese

Preheat oven to 350˚F. Mix potato flakes, water, butter, and 1/2 teaspoon salt in a large bowl until smooth. Press dough into a greased 10-inch greased tart pan with a removable bottom and bake at 350˚F for 40 to 45 minutes or until potato crust is golden brown and cooked through. Push down with the back of a spoon, if needed.

Meanwhile, make the filling. Heat canola oil over medium high heat in a very large nonstick skillet. Add onions and peppers and sauté 5 to 7 minutes or until tender; add garlic and saute one additional minute. Add ground turkey to the skillet and break into small pieces with the back of a spoon; saute until meat is no cooked through and no longer pink, about 5 minutes. Add in chili powder, paprika, cumin, oregano, and remaining 1 teaspoon salt and stir until well mixed, about 1 more minute. Add in diced tomatoes and simmer for 5 minutes.

Heat oven broiler. Place half the ground turkey mixture in the cooked potato pie crust, followed by the half the shredded cheese, and the remaining half of the ground turkey mixture. Top evenly with remaining shredded cheese. Broil for 2 to 5 minutes or until cheese is melted and pie is warmed through. Makes 8 servings.

Nutrition: 463 calories, 30.7g fat, 2.7g fiber, 24.7g protein per serving
Cost: $1.35 per serving

35 Responses to Fiesta Potato Pie

  1. The mashed potato crust is SUCH a good idea!! Does it hold up well though when you take it out of the pan, or does it stay rather soft? I’m really intrigued!

  2. Oh wow, this is my husband’s heaven on a plate. I’ve recently been getting into the casserole genre – skip the cream of whatever, make your own sauce, and you have a warm meal that you can eat as leftovers for days!

  3. I do agree with you and it’s funny because my childhood home (Minnesota) is all about the casseroles, or as they are called there, Hot dish. Some of them I think get a bad rap for good reason, but what I think is fun is now I’m seeing restaurants give them an updated twist. There’s actually a newish restaurant in MN called Haute Dish that does just that.

  4. Oh god. This is all sorts of awesome. I’m in LOVE. I dunno where to find dehydrated potato flakes though. Wonder how I can make this using fresh potatoes?

  5. It almost seems like an inverted (and much more flavorful) shepherd’s pie. Love the idea of using a mashed potato crust. I need to try that!

    For the record – I love meatloaf!

  6. I have to say, I grew up on dehydrated potato flakes and though I wouldn’t use them on a regular basis, I can totally see how they would be useful for this type of dish! I love me a good casserole and this one looks flavor packed quite tasty!

  7. I agree that casserole dishes get a bum wrap but if made right they can be some of the most comforting this time year. It gets a tad boring keeping your food groups (protein, carb, dairy, veggie) separate on your plate.

    There’s nothing yummier than a dish that brings the right blend of flavors together. This recipe looks like it could be a winner. I use a similar potato crust for my quiches to lighten them up. So good.

  8. This looks great Kerstin. I will have to give this one a try. I love casseroles dishes and am always looking for a new recipe that is alittle healthier. The nutrition facts are not bad at all!
    Thanks for the recipe!

  9. they do get a bad rap don’t they? i know i’m guilty of that. i do my best to kick them up by adding panko or expensive truffle oil when i can. this does sounds really good, so good that i bet it would be good cold. you know like leftover cold pizza the next morning is so good.

  10. Yum– now that looks like some make-ahead magic. Think seitan or something would be any good instead of turkey? I can’t believe I just wrote that. My vegetarian husband is ruining my life. 😉

  11. Family loved this – I have a husband with the same palate as my 3 year old so when I find something they love it feels like victory!

  12. i think i always gave casserole’s a bad rap… for no good reason other than i was picky as a child :) this looks fabulous, and a perfect dreary-weather treat!

  13. Oh my goodness!!! This looks delicious!!

    I made those corn and cheddar polenta cheesecakes and they were fabulous!! I cannot wait to make them again!! I will be posting about them tomorrow.

    I cannot wait to try all of your recipes!!

  14. Thanks everyone!

    Lucie – It holds up beautifully! But the inside is still really creamy :)

    Lauren, Michelle, and Sophia – I edited the post to address your questions about instant potato flakes!

    Kelly – What a cool concept for a restaurant!

    L’Chicken – I just had to google seitan! I’ve never used it before but let me know if you try it.

    JMEGYRL – Yay, I’m happy it was well received by all :)

    Suzie – I’m so glad you enjoyed them, I’m off to check out your post now!

  15. What an interesting recipe! I really like ‘hot dishes’ or cassaroles as you call them, but they are oft times much to juicy. This is a real class act that both looks nice (very important) and is unique for my area. If I were to add bulk Italian sausage to the ground Turkey… :)

  16. I actually love casseroles (and funnily enough, your sundried tomato meatloaf is already on my menu plan for the upcoming weeks!) It’s great to see ground turkey subbed for beef, and I love the spices you’ve incorporated!

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