Shepherd's Pie gets a chic makeover as a bite size appetizer. Packed with flavor and beautiful on the plate.
1 lb Ground Beef, Pork, Veal Blend
½ Tbsp Teriyaki Sauce
½ Tbsp Worcestershire Sauce
2 Tbsp finely chopped Basil
2 Tbsp Dijon Mustard
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
French Bread Loaf, thinly sliced
3 Tbsp Butter, softened
No nutrition information available
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.
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.
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.