Emily with her Fauxberry Pie
For the “Chocolate” Meatloaf Filling
1/3 cup barbecue sauce
¾ cup milk
1 tablespoon dark, unsulfured molasses
1 teaspoon unsweetened cocoa
½ teaspoon chili powder
1 small onion, finely chopped
1 tablespoon canola oil
½ teaspoon celery salt
¼ teaspoon pepper
2/3 cup bread crumbs
1¼ pounds lean ground beef
1 egg, lightly beaten
For the “Strawberry” Potato Topping
2 pounds baking potatoes, peeled and cubed
½ cup canned sliced beets
¼ cup warm milk
4 tablespoons unsalted butter, cut into pieces
For the Piecrust
1½ cups flour
1 tablespoon sugar
½ teaspoon salt
¼ cup cold unsalted butter
¼ cup cold vegetable shortening
4 tablespoons cold water
To make the pie crust:
Sprinkle in half of the water and toss well with a fork. Add the remaining water a teaspoon at a time until the pastry will pack into a ball.
To make the filling:
- Heat the oven to 350°. In a small saucepan, combine the barbecue sauce, milk, molasses, cocoa, and chili powder. Set the pan over medium heat and whisk the mixture until it is lukewarm and the cocoa is completely dissolved. Set aside to cool.
- Sauté the onions in the tablespoon of canola oil until they are transparent, about 7 minutes.
In a large bowl, whisk together the salt, celery salt, pepper and bread crumbs. Then add the beef, egg, sauce mixture and the onion. Thoroughly mix the ingredients using your hands or a wooden spoon.
- Transfer the meat to the pie shell, spreading it evenly with a spoon. Bake it until the meat is cooked through about 60 minutes.
To make the topping:
- While the pie is baking, prepare the mashed potato topping. Place the potatoes in a large saucepan and add enough water to completely submerge them. Salt the water lightly, cover the pot, and bring it to a boil. Reduce the heat slightly and cook the potatoes at a low boil until they are tender, about 12 minutes.
- While the potatoes cook, puree the beets and ¼ cup warm milk in a blender until only small bits of beet are left in the mixture, Set aside.
- Drain the potatoes and transfer them to a large mixing bowl. Add the butter and pureed beets and, using an electric mixer, whip the mixture until it’s smooth and fluffy. Add more milk if needed and salt to taste.
- Spread the whipped potatoes over the top of the cooked meat pie with a spatula, as you would whipped cream, mounding it lightly in the center. Slice and serve the pie while the potatoes are still hot.
Makes 8 servings.