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  • Brian B. & Sean E. of Morsels and Mixology

Teeny, weeny, mashed & meaty!

We all know that meat & potatoes are best spuddies! That's why we chose the classic Shepard's pie and twice baked potato dishes as inspiration for these mashed & meaty minis!

These teeny, weeny, pee-wee pies are pretty hard to herd around the dinner table so you might want to keep the flock at bay while you "tend" to a couple in the kitchen.

Pee-Wee Pies Recipe: Ingredients for potatoes: 24 mini Yukon gold potatoes 1 tbsp olive oil Salt and pepper 1 egg yolk 3 tbsp sour cream 2 tbsp milk or heavy cream 1 tbs melted butter

Ingredients for filling: 2 tsp oil 1/2 lb ground beef 1/2 minced large onion 1 tbsp tomato paste 1 tbsp AP flour 1/2 cup beef stock 1 tbsp Worcestershire sauce 1 tsp garlic powder

Instructions for potatoes: 1. Preheat oven to 375. 2. Toss potatoes with olive oil, salt, and pepper. Place on parchment lined baking sheet and bake for 20 minutes until cooked most of the way through. You can test this by piercing a potato with a pairing knife, it should go through with no resistance. 3. Let potatoes cool - this is very important. The potatoes will fall apart if you don't. Once cooled, slice in half and scoop most of the inside of the potato out with a small spoon or melon-baller and reserve the flesh in a bowl. You want to leave a little bit of the potato's flesh towards the edges so the potato doesn't fall apart. 4. Add egg yolk, sour cream, milk or cream, and butter into potato mixture and mix together with a fork, place into a piping or zip lock bag with a fluted tip - now to make the filling. Instructions for filling: 1. Saute beef in oil and strain. 2. Use reserved oil to saute minced onion for 5 minutes on medium heat. Stir in tomato paste, saute for 30 seconds.

3. Stir in flour, then add beef stock, Worcestershire sauce, and garlic powder.

4. Add beef and cook down until liquid has reduced and thickened into a thick sauce. Let cool. Instructions for assembly: 1. Preheat oven to 400. 2. Use small spoon to fill each potato half with small amount of filling.

3. Place them in small, oven proof casserole dish or sheet pan. As you place them, press potato firmly into pan to flatten bottom so potatoes will stand up.

4. Top with mashed potato mixture reserved in pastry bag. Repeat with all of the potatoes. 5. Bake for 15 to 20 minutes until potatoes are brown and crisp.

Serve immediately.

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