Beef and Cheddar Potpie

By chelyc13

Ingredients

• 6 tblsp butter, chilled
• 1 small onion, chopped
• 1 1/2 pounds ground beef
• 1 28oz diced tomatoes drained
• 1 cup beef broth
• salt and pepper
• 1 1/2 cups flour
• 2 teas baking powder
• 2 cups shredded sharp cheddar cheese (8oz)
• 1/2 cup milk

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 375. Grease an 8x12inch baking dish and set aside. In a large skillet, heat 2 tblsp butter over medium high heat. Add the onion and cook, stirring, until softened but not browned, 3 to 5 minutes. Add the beef and cook, breaking it up with the back of a spoon, until no longer pink, about 5 minutes. Stir in the tomatoes and beef broth and season with salt and pepper. Lower the heat and cook, stirring occasionally, until most of the liquid has cooked off, about 20 minutes. Pour into the prepared baking dish and spread evenly.

2. Meanwhile, in a large bowl, combine the flour, baking powder and 1/2 teas salt. Using your fingertips or a pastry blender, blend in the remaining 4 tblsp butter and cheese until the mixture resembles coarse crumbs. Pour in the milk and stir quickly with a form to form a dry, shaggy dough. Gather the dough together and knead lightly in the bowl. Transfer to a floured surface and rooll or pat into a large, 1/2 inch thick round. using a 3 inch cookie cutter, cut out 8 biscuits. Gather the scraps of dough, form into a new round and cut out more biscuits. Continue until all the dough has been used.

3. Please the biscuits on top of the beef mixture as close together as possible and bake until lightly browned, about 35 minutes.