Italian Pot Pies

We are leaving tomorrow for Phoenix to spend Thanksgiving with our kids before heading back to Texas. It has been a glorious 2 weeks with friends who have become like family to both Randy and I. Since today is our last day here we decided to go back to 2 of our favorite restaurants before leaving. We went to Saharas for lunch and now tonight will be going to Panda Inn…best Labenese and Chinese food in our opinion.

Since we have been staying at the Smiths home these last 4 nights, I have had a ball going through many of her recipe books and magzines that Dee keeps out on the table. These Italian Pot Pies sounded just like something that would be so easy and quick for a family dinner. Just add a salad and an Italian Creme Cake and you have yourselves a winner.

1 tables olive oil

1 medium onion, finely chopped

2 carrolts, finely chopped

coarse salt and ground pepper to taste

1 lb ground beef sirloin

1 teas garlic powder or garlic cloves, minced (if desired, I desired)

2 cups homemade or best-quality store bought tomato sauce

(such  as Prego or Ragu)

1 cup flour, spooned and leveled

34 cup grated Parmesan

1 12 teas baking powder

1/4 teas baking powder

4 tables butter, melted

1/2 cup whole milk

Extra butter to brush on top of biscuits when done.

Preheat oven to 450. 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. Add tomato sauce, bring to a boil. (I added some garlice cloves, minced to sauce simply because I love garlic).

Reduce to a simmer and cook, stirring every once in a while until meat mixture has thickened, 8 to 10 minutes. Set aside.

In a medium bowl, whisk flour, parmesan, baking powder, rosemary and 1/2 teas salt. Make a well in center and add butter and milk. Stir just until dough comes together.

Spoon meat mixture into 4 8 oz ramekins; divide biscuit dough between the ramekins placing dough on top of meat mixture.

Place ramekins on a large rimmed baking sheet; bake until toppiing is golden brown and is done. About 10 to 12 minutes. Brush butter on top of biscuits as soon as they come out of oven.


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