Saturday, January 22, 2011

Cooking Club: Italian Pot Pie

It's Saturday! Our Saturday is filled with two birthday parties (for friends) and hopefully a nap or too. I haven't made this next recipe yet, but it sounds great. This is the recipe that Raelynn submitted for the month. It came from the Martha Stewart App. And the beautiful picture is from the talented Rachel. You can see the cool shots she took while making this dish on her photo-blog here.

From Martha Stewart App

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, finely chopped
  • Coarse salt and ground pepper
  • 1 pound ground beef sirloin, thawed if frozen
  • 2 cups homemade or best-quality store-bought tomato sauce
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/4 cup grated Parmesan (1 ounce)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon crushed dried rosemary
  • 4 tablespoons butter, melted
  • 1/2 cup 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, 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.
  • 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.
  • Spoon meat mixture into four 8-ounce ramekins; 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.

  • NOTES: Add other veggies with the onion and carrots for more variety and flavor, such as zucchini, red pepper, mushrooms, etc. Also, some reviewers said the meat mixture was on the bland side, so they added additional seasoning to the meat before adding the sauce. And I'm sure we can make this in one dish, rather than individual ramekins... hopefully.


    1. YUM!! I might just have to borrow your recipe. I love a traditional pot pie, but the hubs doesn't. But, I think I could get away with this one!

    2. Wow, that sounds so delish! I like this take on the pot pie, not as much pie hubby doesn't like that part. Thanks!

    3. What?! HELLO!! I have the ingredients and I'm making this for dinner tomorrow! Yay! :)

    4. Yum! I do believe that will be a dinner for this week.