Italian Pot Pie

For the record, I have been really craving shepherd’s pie lately. Sadly, my husband hates shepherd’s pie (crazy, I know). Therefore, when he got scheduled to work tonight at his second job, I knew it would be the perfect time to make it. I scoured the Internet for a shepherd’s pie recipe and came across an Italian version by good ol’ Martha Stewart.  I thought I had one saved in my recipe binder, but I must have never printed any, knowing my husband didn’t like them.  Anyway, this did NOT disappoint.  In fact, I burned my tongue because I couldn’t wait to let it cool!  Also, for the record, my ramekins are HUGE.  I only ate about half of a ramekin, and saved the leftovers for lunches this week.

2013-03-18 19.34.21

-1tbsp olive oil
-1 medium onion, finely chopped (I used half of a large onion)
-2 carrots, finely chopped (I used a ton of chopped baby carrots instead)
-coarse salt and ground pepper
-1lb ground beef sirloin (I used about .8lb, because I only made two ramekins)
-2cu tomato sauce
-1cu all-purpose flour
-1/4cu grated Parmesan (I used closer to 1/2cu)
-1 1/2tsp baking powder
-1/4tsp crushed dried rosemary (oops…I just now realized I omitted this)
-4tbsp melted butter
-1/2cu whole milk

-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, 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
-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
-Pour meat mixture into four 8-ounce ramekins (in my case, two larger ones); 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


One thought on “Italian Pot Pie

  1. Pingback: Day 7: The fridge | Whitney's Blog

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