Mashed Potato - Topped Mini Tourtiere

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 3 yukon gold potatoes, peeled and cubed (about 2 lb.)
• 6 ounces cream cheese, cubed
• 1/4 teaspoon nutmeg
• 3/4 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 1 lb extra lean ground beef
• 1 lb lean ground lamb
• 1 large onion, finely chopped
• 2 tablespoons roasted garlic, seasoning paste
• 1 tablespoon fresh thyme leave, chopped
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon allspice
• 3 tablespoons all-purpose flour
• 2 cups beef broth, 25% less sodium
• 2 cups frozen peas or 2 cups corn

Recipe

• 1 in a large saucepan of salted water, boil potatoes until fork-tender, about 12-15 minutes. drain well, transfer to a bowl and mash roughly. add the cream cheese, nutmeg, and 1/4 teaspoons each salt and pepper. beat with an electric mixer until smooth.
• 2 meanwhile, combine beef and lamb in a large skillet set over medium-high heat. add the onion, garlic paste, thyme, cinnamon, allspice and remaining salt and pepper. cook, breaking up meat until browned, about 8 minutes. stir in flour and cook for 1-2 minutes before adding broth. bring to a boil; reduce heat and simmer for 10 minutes until thickened. stir in frozen peas or corn.
• 3 divide the mixture between 8 1-cup foil tart pans. cool slightly. spread an equal amount of potato over each meat portion.
• 4 if eating right away, wrap pies with foil and bake covered for 20 minutes. uncover, bake about 10 minutes longer until lightly browned and serve.