Italian Potpies

By Paynoff

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 carrots, finely chopped
• Coarse salt and ground pepper
• 1 pound ground beef sirloin, thawed if frozen
• 2 cups homemade or best-quality store-bought tomato sauce
• 1 cup all-purpose flour, (spooned and leveled)
• 1/4 cup grated Parmesan (1 ounce)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon crushed dried rosemary
• 4 tablespoons butter, melted
• 1/2 cup whole milk

Details

Servings 4
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

1. Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
2. In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
3. Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.