Dice the potatoes and cover with cold water in a medium saucepan. Bring to a boil and reduce the heat to an active simmer. Cook the potatoes until fork tender, about 10 minutes. Drain the potatoes and rinse with cold water. Place the butter in the same pot used to boil the potatoes and let it melt. Add the drained potatoes and buttermilk and mash until smooth. Season with salt and pepper.

Heat a large skillet over medium and add the bacon. Cook until the fat renders and remove from the skillet. Crumble the bacon and set aside. Add ½ - 1 Tbs. neutral oil to the pan if necessary. Turn the heat up to medium high and add the ground meat to the skillet. Cook until browned and remove beef with a slotted spoon. Add the carrots and garlic to the skillet and cook until softened, about 3-5 minutes. Add the tomato paste and thyme, and cook for one minute. Add the cooked ground meat, bacon, and corn to the skillet and stir to combine. Pour in the broth. Stir in the Worcestershire sauce and wild lingonberry sauce. Bring the mixture to a boil and reduce to a simmer. Simmer until the liquid is absorbed, 15-20 minutes. Season with salt and black pepper to taste.

Preheat the oven to 350°F. Unroll 1 sheet of refrigerated pie crust. Cut about 1 inch off of the round edges to make a square and roll the dough out to about 9 in. x 12 in. Cut the dough into 9 equal pieces, each measuring approximately 3 in. x 4 in. Repeat with the other sheet of pie crust. Spray two muffin tins with cooking spray. Place the squares into the muffin tins and bake the dough for 10 minutes. Remove from the oven. Spoon about 1 Tbs. of the meat filling into each mini pie crust and top with mashed potatoes. Return the muffin tins to the oven for 15 minutes or until the mashed potatoes start to brown. Let cool for 10-15 minutes before removing the mini tarts from the tins. Serve with wild lingonberry sauce.