1 T olive oil
6 cups lean ground round
1/4 C minced shallot or onion
1 T garlic paste (smash and cream 2-3 cloves)
1 tsp italian seasoning or pot herbs (whichever you prefer)
salt and pepper to taste
1 can Cream of Mushroom Soup
12 heaping T frozen baby peas - thaw under running water
2 (1/4" slices) white cheddar cheese, each cut into 6 pieces
6 cups mashed potatoes - heated
1/4 cup minced onion
1/4 C Parmisan cheese
12 Foil cupcake liners -
Saute shallot and garlic in olive oil till transparent - about 2 minutes - add ground meat and seasoning, mix together and stir till meat is just cooked.
Add enough soup to barely coat meat mixture (2-4 T)
Divide evenly into foil liners, take a spoon and pack down tightly.
Top with 1 heaping T peas and 1 piece of cheddar.
Mix potatoes and onions, place about 1/2 C on top of cheddar, round and smooth the top to resemble a cupcake.
Sprinkle with 1 tsp Parmisan and dust with paprika.
Bake 10-15 minutes to lightly brown cheese
While baking, mix remaining soup with enough milk to make a sauce or gravy...serve it on the side.
Pairs Well With
A good way to use leftovers
serve 2-3 per person
recipe is based on 12 cupcakes
Assembley is done with hot ingredients.