Another Recipe Kitchen Tested by the Party Saviors
Beef and Potato "Choco-Berry" Pie
CATEGORY: Main Course
We love the fact that this delicious meat pie fools the eye!
PREP TIME: 20 minutes
COOK TIME: 55 minutes
1/4 C milk
1/3 C bottled BBQ sauce
1 TBSP molasses
1 tsp unsweetened cocoa
1 tsp chili powder
1 medium onion, finely chopped
1 TBSP olive oil
1 tsp salt
1/4 tsp black pepper
2/3 C bread crumbs
1 1/4 pounds lean ground beef
1 egg, lightly beaten
1 prepared refrigerated pie crust
"BERRY" Mashed Potato Topping
2 pounds russet potatoes, peeled and diced
1/2 C canned beets (not pickled)- sliced
1/4 cup (plus) warm milk
4 tablespoons butter, cut into pieces
Heat oven to 350 degrees.In small saucepan over medium heat, combine BBQ sauce, milk, molasses, cocoa, and chili powder. Stir mixture until lukewarm. Set aside to cool.
Sauté onions in olive oil until softened.
Combine salt, black pepper, and bread crumbs. Add ground beef, egg, cooled sauce mixture, and onion. Thoroughly mix ingredients first using a spoon, then your hands.
Place refrigerated pie crust in 9" pie plate and crimp edges. Fill with meat mixture. Spread evenly with back of spoon. Bake pie until the meat is cooked through, approx. 55 to 60 minutes. Remove from oven and tent with foil to keep warm.
While meat mixture is baking, prepare mashed potato topping. Place potatoes in large saucepan, adding enough water to completely cover. Lightly salt water, cover pot, and bring to boil. Reduce heat and simmer potatoes until tender, 10 to 15 minutes.
While potatoes simmer, puree beets and 1/4 cup warm milk in blender. Set aside.
Drain potatoes and transfer them to a large mixing bowl. Add butter and pureed beets. Using electric mixer, whip mixture until it's smooth and fluffy. Add additional milk if needed. Add salt to taste.
Spread mashed potatoes on the top of the cooked meat pie with back of spoon, mounding slightly in the center (or, pipe potatoes on pie to "fancy it up"). Slice and serve the pie while potatoes are still hot