Italian Potpie from Everyday Food
This is a quick meal that my little ones loved. It’s from Everyday Food, Italian Potpies. It’s a “biscuit-topped Italian rendition of shepherd’s pie.” I doubled this recipe below; it makes great leftovers. It can be made as individual pies or one large one.
Italian Potpie by Everyday Food
Filling Ingredients
2 tbsps olive oil
2 medium onions, finely chopped
4 carrots, finely chopped
Coarse salt and ground pepper
2 pound ground beef sirloin (ground beef or turkey work well)
4 cups homemade or best-quality store-bought tomato sauce
2 medium onions, finely chopped
4 carrots, finely chopped
Coarse salt and ground pepper
2 pound ground beef sirloin (ground beef or turkey work well)
4 cups homemade or best-quality store-bought tomato sauce
Filling Directions
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 meat 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, 15 to 20 minutes; set aside.
Topping Ingredients
2 cups all-purpose flour, (spooned and leveled)
1/2 cup grated Parmesan
1 tbsp baking powder
1/2 tsp crushed dried rosemary
1/2 cup butter, melted
1 cup whole milk
1/2 cup grated Parmesan
1 tbsp baking powder
1/2 tsp crushed dried rosemary
1/2 cup butter, melted
1 cup whole milk
Topping Directions
In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1 tsp salt; make a well in center, and add butter and milk. Stir just until dough comes together. Spoon meat mixture into either eight 8-ounce ramekins or a 2 quart baking dish; mound dough on top. If using ramekins, place on a large rimmed baking sheet. Bake until topping is golden brown and a toothpick inserted in topping comes out clean, 15 to 18 minutes.
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