Friday, January 9, 2009

Italian Pot Pies

1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
coarse salt and ground pepper
1 pound ground beef sirloin thawed
2 cups tomato sauce
1 cup all-purpose flour
1/4 cup grated parmesan
1 1/2 teaspoons baking powder
1/4 teaspoon crushed dried rosemary
4 tablespoons melted butter
1/2 cup whole milk

1. Preheat oven to 450 with the rack in lowest position.

2. In a large skillet, heat oil. Add onion, carrots, salt and pepper and cook till tender (6-8 minutes). Add beef and cook until no longer pink (you'll want to break up the beef into smaller pieces). Add tomato sauce and bring to a boil. Reduce to a simmer. Stir occasionally until the sauce thickens. Set aside.

3. In a large bowl, wisk flour, Parmesan, baking powder, rosemary and 1/2 teaspoon of salt. Add butter and milk. Stir until dough comes together.

4. Spoon meat mixture into 8-ounce ramekins or a medium sized pyrex container.

5. Mound dough on top.

6. Bake until dough is golden brown (10-12 minutes).


Brandon and I both agreed that this one was a keeper, even though I messed up a few ingredients here and there.

If you use 1/4 cup of milk instead of 1/2, the dough will be somewhat grainy but still good. Something to think about. Also, we used a canned marinara sauce that we found cheap at Trader Joe's, but I think that Newman's Own with everything in it would be amazing.

Also, we used ground turkey instead of ground beef, which is a classic Brandon and Sarah move. The turkey tasted great and is a good way to healthy up the recipe a little. (Though it looks like slime when you put in in a pan, so maybe if you're a queasy type you should stick with beef or chicken.)

Everyday Food issue 58.

No comments:

Post a Comment