Shepherd's Pie gets a chic makeover as a bite size appetizer. Packed with flavor and beautiful on the plate.
Yields
8-12
Ingredients
Meatballs
1 lb Ground Beef, Pork, Veal Blend
½ Tbsp Teriyaki Sauce
½ 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
½ cup milk
¼ pound (1 stick) unsalted butter
¾ - 1 cup buttermilk
½ teaspoon freshly ground black pepper
½ Cup Panko Crumbs
Additional Ingredients
French Bread Loaf, thinly sliced
3 Tbsp Butter, softened
Fresh Chives
Nutritional information
No nutrition information available
Instructions
Meatballs:
Set oven to 400 degrees. Combine all ingredients and form into 1½ 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 1½-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 1½ 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.