Ingredients:

Mashed Potato Pie Crust:

• 3 large Idaho® Russet Potatoes, peel removed
• ¼ cup heavy cream
• ½ cup shredded cheddar cheese
• 2 tablespoons butter
• ½ teaspoon salt

Meat Filling:

• 1 ½ pounds of ground beef, or ground turkey
• ½ cup onion, diced
• 2 cloves of garlic, minced
• 1 cup tomato puree
• ¼ cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon molasses
• 1 tablespoon sweet paprika
• 1 tablespoon chilli powder
• 1 tablespoon coconut aminos (or low sodium soy sauce)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions:

1. Preheat the oven to 300° F
2. Chop the peeled Idaho® Russet Potatoes and add to a pot of water. Cover the pot and bring to a boil. Cook the potatoes until soft.
3. Add the beef, onion, and garlic to a pan. Cook until the meat is browned.
4. Add all of the sauce ingredients to a bowl and whisk to blend. Pour onto the browned meat. Turn the temperature to low and simmer for 10 minutes.
5. Drain the potatoes and place them into a mixing bowl. Add the cream, cheese, butter, and salt. Use an electric mixer to whip the mashed potato mixture until the potatoes are creamy.
6. Spray olive oil (or non-stick spray) into a springform pan.
7. Add the mashed potatoes. Push the potatoes up against the side about 3 inches high. Make sure the middle is indented so the meat mixture can go in.
8. Pour the meat mixture on top of the mashed potatoes in the hollowed-out area.
9. Put the springform pan into a metal baking dish to prevent any leakage. Bake for 25 minutes. The potato crust will puff slightly when done.
10.  Remove the sides of the springform pan.
11. Allow to cool slightly, serve hot.