Italian Pot Pie
This very easy and super tasty main dish recipe was adapted from a recipe on MarthStewart.com
Equipment
- 1 medium mixing bowl
Ingredients
- 1/2 tablespoon olive oil
- 1 medium Onion diced
- 1 cup match stick Carrots or shredded carrot
- 1 teaspoon Salt
- 1/2 teaspoon fresh ground Pepper
- 2 pounds lean Ground Sirloin
- 1 33.5 ounce container Tomato Sauce
Rosemary Parmesan Biscuits
- 2 cups Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon crushed Rosemary
- 1/2 cup finely grated Parmesan Cheese
- 1 stick Butter melted
- 1 1/2 cups Milk
Instructions
- Preheat oven to 400.
- Heat oil in a large oven proof skillet (a cast iron skillet works best if you have one) add onion and carrots to oil, cook over medium high heat until soft. Season with salt and pepper. Add ground beef to the pan and brown. When there isn't any pink left add tomato sauce, let simmer for 5 minutes.
- While meat sauce is simmering mix up biscuits.
- Combine flour, parmesan cheese, baking powder, and rosemary in a bowl create a hole in the middle add milk and melted butter, stir to combine. Dough will be sticky.
- Remove meat sauce from stove top, dollop biscuit dough on top of sauce. It doesn't need to be pretty or perfect just plop the dough evenly over the top. Bake in 400 degree oven for 20 minutes or until toothpick comes out clean when stuck in middle of biscuit.
Notes
This recipe be can be divided up into individual ramekins bake for 15 minutes at 400 degrees or until toothpick comes out clean when poked into biscuit. Depending on the size of you ramekins you may get 8 or more servings when you make it this way.
Nutrition
Calories: 643kcalCarbohydrates: 45gProtein: 53gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 157mgSodium: 1466mgPotassium: 45mgFiber: 4gSugar: 8gCalcium: 124mgIron: 2mg
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