Step 1

Preheat your oven to 450F.

Step 2

In the bowl of your food processor combine flours, salt, and butter. Pulse to combine until the mixture resembles coarse sand and the butter is evenly distributed. Add the water 1 Tbsp at a time, pulsing after each addition, until the dough comes together.

Step 3

Remove the dough from the food processor and knead it a couple of times to shape it into a ball. Roll the dough out into a 12” circle and place it into a greased, 9” pie pan.

Step 4

Prick the crust a few times with a fork to keep it from bubbling, and place it in the oven for 10-12 minutes, until lightly golden.

Step 5

Remove the crust from the oven and reduce the oven heat to 350F.

Step 6

In a small sauté pan, heat the butter. Add the minced onions and garlic, and sauté over medium heat until the onions are golden, 7-10 min. Remove from the heat and let cool slightly.

Step 7

In a large bowl, combine meat, bread crumbs, cocoa powered, seasonings, milk, egg, and cooled onions. Mix until well combined.

Step 8

Spread the mixture into the par-baked pie crust. Wrap the outer edge of the pie pan with aluminum foil to cover the exposed crust, so that it doesn’t brown too quickly while the meat is cooking.

Step 9

Bake at 350F for 1 hour. (Your meat is done when a thermometer inserted into the center of the meat reads at least 180?F.)

Step 10

Place the chopped potatoes in a large saucepan and cover with water. Bring the potatoes to a boil and simmer over medium heat until tender, 20 min.

Step 11

While the potatoes are simmering, place your beet and garlic clove in the bowl of your food processor. Pulse until everything is finely chopped. Set aside.

Step 12

Once the potatoes are tender, drain them. Add about ¼ c of your beet mixture to the drained potatoes along with the milk, salt, and pepper. Using a hand mixer, blend the potatoes until smooth.

Step 13

Spread the hot potatoes over the cooked meat, mounding them like you would whipped cream.

Step 14

Serve warm.