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Shepherd's Pie gets a chic makeover as a bite size appetizer. Packed with flavor and beautiful on the plate.
Chic Shepherd's Pie

1 lb Ground Beef, Pork, Veal Blend
1/2 Tbsp Teriyaki Sauce
1/2 Tbsp Worcestershire Sauce
2 Tbsp finely chopped Basil
2 Tbsp Dijon Mustard

Mashed Potatoes
Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 - 1 cup buttermilk
1/2 teaspoon freshly ground black pepper
1/2 Cup Panko Crumbs

Additional Ingredients

French Bread Loaf, thinly sliced
3 Tbsp Butter, softened
Fresh Chives
Set oven to 400 degrees. Combine all ingredients and form into 1 1/2 inch Meatballs. Place on a cookie sheet and bake for 20 minutes basting occasionally with pan juices.

Mashed Potatoes:
In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Add potatoes, cut into 1 1/2-inch cubes, and return to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes are fork tender. Drain.

Heat the milk and butter in a small saucepan over low heat; making sure it doesn't boil. Set aside until the potatoes are done.

Mash the potatoes in a food processor for a smoother dish or with a hand masher for more rustic mashed potatoes. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and pepper, to taste.

Additional Ingredients:
Set oven to 350 degrees. Generously butter bread slices in an even coating and place in oven. Remove them when golden brown and allow to cool to just warm.

Spoon 1 1/2 Tbsp Mashed Potatoes onto each toasted bread slice. Press one Meatball into each Mashed Potato scoop and top with meatball pan juices and fresh chives.

Servings: 8-12

Nutritional information per serving

No nutrition information available

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