Italian Pot Pie
A perfectly delicious spin on a traditional pot pie, these Italian pot pies are filled with beef, onions, carrots, and marinara sauce.
Passive Time
Passive Time
  • 1tbs olive
  • 1 medium onion, finely chopped
  • 2 finely chopped carrots, or shaved
  • salt and pepper, to taste
  • 1lb ground beef
  • 2cups tomato sauce
  • 1cup all purpose flour
  • 1/4cup grated parmesan
  • 1 1/2tsp baking powder
  • 1/4tsp dried crushed rosemary
  • 4tbs butter, melted
  • 1/2cup whole milk
  1. Preheat oven to 400 degrees. 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 six 6-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown about 15 minutes.
Recipe Notes

Adapted from: Martha Stewart