Saucy Turkey Pie

A Ground Turkey Crust Holding a Cheesy Potato Filling

This pie inverts what you’d expect. Instead of pastry, the crust is seasoned ground turkey pressed into the pan and baked until set. Inside the meat shell goes a creamy scalloped potato filling, dotted with mushrooms and Parmesan, then broiled until the top turns golden. A drizzle of warmed chili sauce ties each slice together.

The chili sauce does double duty here. Half of it gets mixed into the meat shell with Italian seasoning to season it from the inside out, and the other half gets warmed and spooned over the finished pie as a sauce. Splitting the sauce avoids the dryness that plain ground meat shells can suffer from.

A boxed scalloped potato mix is the shortcut that keeps this dish weeknight-friendly. By the time the meat crust pre-bakes, the potatoes are soft and ready to fill in. A blast under the broiler at the end is what gets that golden, slightly crisp top crust that makes the dish look intentional.

Pro Tips

• Press the meat firmly and evenly up the sides of the pie plate. Thin spots crack and let filling leak through.
• Drain canned mushrooms thoroughly. Excess liquid waters down the potato filling.
• Watch the broiler closely at the end. The potatoes go from golden to scorched in under a minute.
• Let the pie sit 5 minutes after broiling before slicing. Hot meat shells crumble; rested ones cut clean.

Variations

• Swap turkey for lean ground beef for a richer, beefier pie.
• Use shredded cheddar on top of the potatoes in place of Parmesan for a sharper, melty cap.
• Stir 1 cup of frozen peas or corn into the potatoes for color and a vegetable boost.