Dinner Cupcakes
qui
CATEGORIES
INGREDIENTS
  • 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
  • Milk
  • 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
  • Sweet papricka
  • 12 Foil cupcake liners -
DIRECTIONS
  1. 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.
  2. Add enough soup to barely coat meat mixture (2-4 T)
  3. Divide evenly into foil liners, take a spoon and pack down tightly.
  4. Top with 1 heaping T peas and 1 piece of cheddar.
  5. Mix potatoes and onions, place about 1/2 C on top of cheddar, round and smooth the top to resemble a cupcake.
  6. Sprinkle with 1 tsp Parmisan and dust with paprika.
  7. Bake 10-15 minutes to lightly brown cheese
  8. While baking, mix remaining soup with enough milk to make a sauce or gravy...serve it on the side.
RECIPE BACKSTORY
A good way to use leftovers serve 2-3 per person recipe is based on 12 cupcakes Assembley is done with hot ingredients.