I am appaerantly obsessed with my muffin tins. I keep thinking of new ways to use them and every idea always sounds so perfect. I think the thing I most appreciate about these meals-made-in-muffin-tins is that they are just the right size to freeze and divide out into individual portions.
This recipe is meal evolution in progress. It begins with a basic Shephard’s Pie. Then there was that night when we had leftover sloppy joe meat but no buns. Inspiration hit and instead of the beef and gravy Shephard’s Pie, I made a Sloppy Joe Shephard’s Pie. And we all loved it. It’s become a regular in our meal rotation. And now these delicious little things.
Sloppy Joes & Mashed Potato Cups
- 3 – 3 1/2 c. sloppy joe meat (leftovers, homemade, made with sauce from a can – whatever you prefer)
- 2 lb. potatoes
- 6 T. butter
- 1/3 c. sour cream
- Salt & pepper to taste
- Shredded or sliced cheese
1. Cube potatoes and boil until tender; drain. Return potatoes to pot. Mash with butter. Stir in sour cream, salt & pepper. The potatoes will be much heavier than regular mashed potatoes, but that helps them stick together better in the cups.
2. Grease muffin tins (this will probably make about 12 – 18 cups). Press about 2 -3 tablespoons of mashed potatoes into each muffin cup, leave a hollow spot in the center. Add about 1/4 c. sloppy joe mixture into each potato cup. Cover each cup with cheese and bake at 350 degrees about 15 minutes, or until cheese is completely melted and everything is heated through.
Note: It is easiest to scoop these out with a spoon. They will not come out like perfect little cups, but rather like mounds. If you want to freeze these, just scoop them out onto foil lined cookie sheets and freeze until frozen. Then transfer to freezer bags.