Saucy Scalloped Pie Recipe
Saucy Scalloped Pie Recipe photo by Taste of Home

Saucy Scalloped Pie Recipe

Publisher Photo
This uncommon recipe features a ground beef shell and cheesy potato filling. I made this dish out of desperation one day and my family loved it.—Jan Breitkreuz, Onoway, Alberta
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 4 servings

Ingredients

  • 1 package (5-1/4 ounces) cheesy scalloped potatoes
  • 1 bottle (12 ounces) chili sauce
  • 1 tablespoon Italian seasoning
  • 1/2 cup dry bread crumbs
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 pound ground turkey or beef
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  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 2 tablespoons grated Parmesan cheese

Nutritional Facts

1 serving (1 each) equals 516 calories, 17 g fat (7 g saturated fat), 79 mg cholesterol, 2,163 mg sodium, 61 g carbohydrate, 5 g fiber, 30 g protein.

Directions

  1. Prepare scalloped potatoes according to package directions. Meanwhile, in a small bowl, combine chili sauce and Italian seasoning. In a large bowl, combine the bread crumbs, onion, garlic and 1 cup chili sauce mixture. Crumble beef over mixture and mix well.
  2. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 15 minutes or until no pink remains; drain. Add mushrooms and Parmesan cheese to scalloped potatoes. Spoon into meat shell.
  3. Bake for 10 minutes or until potatoes are golden brown. Heat the remaining chili sauce mixture; serve with individual servings. Yield: 4 servings.
Simple Suggestion: Out of chili sauce: Combine 1-1/2 cups tomato sauce, 1/2 to 3/4 cup sugar and 3 tablespoons vinegar, and use in place of a 12 ounce bottle.
Originally published as Saucy Scalloped Pie in Taste of Home Ground Beef Cookbook 1999, p284

Nutritional Facts

1 serving (1 each) equals 516 calories, 17 g fat (7 g saturated fat), 79 mg cholesterol, 2,163 mg sodium, 61 g carbohydrate, 5 g fiber, 30 g protein.

Reviews for Saucy Scalloped Pie

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MY REVIEW
Reviewed Aug. 1, 2012

"First off, I didn't realize that prepare the potatoes meant cook the potatoes. I thought that meant prepare it for cooking, not actually cooking it. The other downside is that the chili sauce is too much--don't get me wrong, I love chili sauce, but it probably should have been a lot less because the beef was so "soupy" using 12 oz. I think if it's adjusted (and if the directions were a little more clear for the potatoes) this has a lot of potential."

MY REVIEW
Reviewed Apr. 30, 2008

"Picture in My Pictures - Recipes - Looks Great!"

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