Shepherd's Pie Cupcakes
- 1 package ready-made pie crust (Immaculate Baking is a healthier choice)
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 1 large carrot, peeled and cut into small cubes
- 1/2 yellow onion, minced
- 2 garlic cloves, minced
- 1 box frozen spinach, thawed and drained
- 1/4 cup frozen peas
- 1 teaspoon Worcestershire sauce
- 1 teaspoon tomato paste
- 3 large Yukon gold potatoes
- 1/4 cup milk
- 1 teaspoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
1. Preheat oven to 400 degrees F. Spray a muffin tin with nonstick baking spray.
2. Place pie crust on a clean work surface. Cut 12 equal squares of dough and place one in the bottom of each muffin hole. You can cut off any excess that stick out of the tops of the muffin holes if desired. Pierce the bottom of each with a fork three times. Bake for 8 to 9 minutes, or until lightly browned. Set aside to cool.
3. In a large skillet over medium-high heat, warm olive oil. Brown ground beef then add carrots, onion, garlic and spinach. Cook until vegetables are soft. Add Worcestershire sauce, tomato paste, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir well. Add frozen peas and cook for another 2 minutes.
4. Rinse potatoes well and dry. Microwave potatoes on high for about 10 minutes, or until fork tender. In a large bowl, mash potatoes (leave the skins on for extra vitamins; if your kids won't eat the skins, peel the potatoes before you microwave them). Add milk, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir.
5. Spoon beef mixture into each muffin hole until almost filled. Spoon or pipe mashed potatoes on top of beef mixture. Bake for 10 minutes, or until mashed potatoes are lightly browned.
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Barbecue Turkey Burger Cupcakes
- 1 teaspoon olive oil
- 1 pound lean ground turkey
- 1 small garlic clove, minced
- 1/2 onion, minced
- 8 button mushrooms, finely chopped
- 3 tablespoons barbecue sauce, plus more
- 3 large Yukon gold potatoes
- 1/4 cup milk
- 1 teaspoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
1. Preheat oven to 350 degrees F. Place cupcake liners in each muffin hole.
2. In a large skillet over medium-high heat, warm olive oil. Brown turkey then add onion, garlic and mushrooms. Cook for 3 to 5 minutes or until vegetables are tender. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 3 tablespoons barbecue sauce and stir. Remove from heat.
3. Rinse potatoes well and dry. Microwave potatoes on high for about 10 minutes, or until fork tender. In a large bowl, mash potatoes (leave the skins on for extra vitamins; if your kids won't eat the skins, peel the potatoes before you microwave them). Add milk, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir.
4. Spoon turkey mixture into each muffin hole until almost filled. Top with extra barbecue sauce, if desired. Spoon or pipe mashed potatoes on top of turkey mixture. Bake for 10 minutes, or until mashed potatoes are lightly browned.
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