Mashed Potato - Topped Mini Tourtiere

"The best of two classic dishes in one delicious recipe - I used extra lean ground beef, but if you're using lean or medium ground beef, drain off all visible fat before filling the tart pans -"
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  • 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.
  • Meanwhile, combine beef and pork 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.
  • Divide the mixture between 8 1-cup foil tart pans. Cool slightly. Spread an equal amount of potato over each meat portion.
  • 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.

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