Italian Pot Pies

I really need to thank my friend, Erica, for getting me a subscription to Everday Food for my birthday last September. I have so many recipes ripped out that I want to try. I have blogged about many of them recently and am about to blog about another. The only problem with me ripping out the recipes is that the issue month is not on the individual pages. I want to say that most of these came from either the March or April issue, but I can't be positive. OOPS!


I thought these Italian Pot Pies were delicious! I loved how they are baked in little ramekins for individual servings. SO CUTE! The beef filling was hearty and delicious and the biscuit topping was out of this world. The rosemary took the topping to a whole new level. It was very good!


I made the full filling recipe, but only used half for dinner. I wanted that biscuit topping to be fresh when we ate leftovers, so I just threw the other half of filling in the fridge. I ended up not eating it again for dinner, but using it to make Sloppy Joes for lunch. I thought it was a great way to use up the leftovers and it was a very delicious lunch!

ENJOY!

Italian Pot Pies
Everyday Food April (?) 2009

1 TBSP olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
1 pound ground sirloin
2 cups homemade or good quality storebought tomato sauce
1 cup flour
1/4 cup grated parmesan
1 1/2 tsp baking powder
1/4 tsp crushed dried rosemary
1/2 tsp salt
4 TBSP butter, melted
1/2 cup milk

Preheat oven to 450.

Heat oil in large skillet. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6-8 minutes. Add beef, and cook until no longer pink. Add tomato sauce; bring to a boil. Reduce heat and simmer, stirring occasionally, until meat mixture has thickened, 8-10 minutes. Set aside.

Whisk together flour through salt; make well in center. Add butter and milk. Stir just until combined.

Spoon meat mixture into 4 (8 oz) ramekins; mound dough on top. Place on a baking sheet and bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10-12 minutes.