If you are like me, you may find you run out of fun dinner ideas that your kids will eat. Well, here is a new recipe to add to your kid-friendly arsenal! Your kids will clamor for you to make this Sloppy Joe Pie again and again!
This easy Sloppy Joe Casserole is full of healthy ingredients like Idaho® Russet Potatoes and ground beef or turkey. If you love this sloppy joe idea, you will also want to check out these gluten free dinner recipe ideas.
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(*This post is a sponsored conversation for the Idaho® Potato Commission. I love using Idaho® potatoes in my recipes and all opinions are my own.)
We eat a lot of potatoes in our house. One of our new favorite recipes is this Mashed Potato Pie with Bacon Potato Roses. It makes a beautiful side dish. That recipe uses an idea my daughter came up with, these delicious Potato Bacon Roses.
Idaho® Potatoes are fresh and grown right here in the U.S.A. Just look for the special logo on bags of potatoes. You really can taste the difference!
There are several varieties of potatoes grown in Idaho, but russet potatoes are the best for this recipe. They mash into a very creamy blend! The creamier the potatoes, the nicer your potato crust will fluff up while baking!
Why this recipe is so good:
Your kids are going to love this new sloppy joe casserole recipe! Even your pickiest of eaters! It is so easy to learn how to make Sloppy Joes...once you can make that recipe, you can get creative!
This sloppy joe casserole is big and so you get a lot of leftovers. It is a great meal to make when you are on a budget! If you are looking for more inexpensive gluten free meal ideas, these on a budget meal ideas should help.
My kids couldn't tell and honestly, I am just so excited that my "picky one" will eat this dish...I may have to make it 2-3 times a week to get protein into her. It also has me wondering what else I can stuff into a mashed potato crust like this!
If I knew mashed potatoes were the secret to get her to eat better, I would have used this stealthfully a few years ago :-).
What you need to make this:
- Ground beef - you can use lean or regular ground beef. You can also switch it up by using ground pork, turkey, or chicken.
- Potatoes - I like to use russet potatoes for this recipe because they get so fluffy when whipped.
- Heavy cream - you can use a dairy-free cream if you want to keep it dairy-free.
- Coconut aminos - you can also use tamari or gluten free soy sauce.
- Molasses - feel free to use either blackstrap molasses or regular.
Recipe step by step directions:
Step 1: Add peeled, chopped potatoes to a pot and boil them until soft.
Step 2: Add the cooked potatoes to a bowl with the heavy cream and cheddar cheese. Whip the mashed potatoes with an electric mixer.
Step 3: Heat a little oil in a skillet over medium heat. Add the onion and scallions. Cook onion and scallions with ground beef.
Step 4: Make the sloppy joe sauce by mixing all of the sauce ingredients together in a measuring cup or bowl.
Step 5: Pour the Sloppy Joe sauce onto the meat, cover the pan, and reduce the heat and simmer for 10 minutes.
Step 6: Add the mashed potatoes to a springform pan and make an indentation for the meat to go in. You can see here how thick I made the crust...the juices from the Sloppy Joe mixture just ooze into the creamy mashed potatoes.
Step 7: Add the Sloppy Joe mixture to the pan. Bake at 375º F for 25 minutes until the crust is slightly puffy and the middle is bubbling a little bit.
Step 8: The Sloppy Joe Casserole is now ready!
Expert Tips and Recipe FAQ:
As I mentioned earlier, this recipe is great with either ground beef, ground pork, or ground turkey. The last two times I made this sloppy joe pie with ground turkey just to make it more low fat since Mr. Fearless Dining and I are trying to be a little healthier.
I use a springform pan because it is easier to remove the casserole when the sides open up.
You will know this is done baking when the meat mixture is bubbling and the potato crust begins to slightly pull away from the pan.
This casserole will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
You can easily make this dairy free by using dairy-free cream and cheese.
More Delicious Potato Recipes to Try:
- Pizza Stuffed Hasselback Potatoes
- Bacon Ricotta Cheesy Scalloped Potatoes
- Easy Potato Soup
- Jambalaya Stuffed Baked Potatoes
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Sloppy Joe Mashed Potato Pie
- 1 1/2 pounds ground beef * see note
- 1/2 cup onion diced
- 1/2 cup scallion chopped
- 2 cloves garlic minced
- 1 cup tomato puree
- 1/4 cup ketchup
- 1 tablespoon worcestershire sauce
- 2 tablespoons molasses
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon coconut aminos or tamari
- 1 tablespoon olive oil
- salt and pepper to taste
- 3 large russet potatoes
- 1/4 cup heavy cream * see note
- 1/2 cup shredded cheddar * see note
- Preheat the oven to 375º F.
- Peel the potatoes, chop them, and add them to a pot of water. Bring to a boil until the potatoes are soft.
- Drain the potatoes. Add cream and cheddar to the pot and use an electric mixer to whip the potatoes.
- In a skillet add the olive oil and brown the onion, scallion, and garlic. Cook for 3 minutes.
- Add the meat and cook until the meat is browned.
- While the meat is cooking, add the ingredients for the sauce in a bowl. Pour onto the cooking meat and simmer for 10 minutes.
- Add the mashed potatoes to the springform pan. Press it up against the sides to make an indentation for the meat.
- Spoon in the meat mixture onto the potato crust.
- Bake for 25 minutes until the meat is bubbly.
- Serve hot.
- You can use lean or regular ground beef. To make this low fat, use ground turkey or chicken.
- I recommend using russet potatoes because russet potatoes whip up fluffier.
- To make this recipe dairy-free, use dairy-free cream and a dairy-free cheddar like Daiya, VioLife, or Kite Hill brands.
- This casserole will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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