Italian Pot Pies

I tried this recipe back in December and it has become one of our favorites.  Personally, I find myself craving it.  It was also simple and quick to make.  What more could you ask for?

Italian Pot Pies

1 Tbsp olive oil

1 medium onion, finely chopped

2 carrots, finely chopped  (I used my Pampered Chef "chopper" to get it "finely chopped")

salt & pepper

1 pound ground beef  (I'm sure ground turkey would be a good substitute, or Italian sausage - yum!)

2 cups homemade or store bought tomato sauce (I used one jar of my favorite spaghetti sauce.  The better the sauce, the better it will turn out.)

1 cup flour

1/4 cup grated Parmesan

1 1/2 tsp baking powder

1/4 tsp crushed dried rosemary

4 Tbsp butter, melted

1/2 cup whole milk (I'm sure any milk can be used)

• Preheat oven to 450 degrees, with rack in lowest position.  In a large skillet, heat oil over medium heat.  Add onion and carrots; season with salt & 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 tsp 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 tooth pick inserted in topping comes out clean, 10 to 12 minutes.
• Serves 4  (this served 4 adults and my two kids, theirs were in smaller ramekins) 
• Prep Time: 25 min
• Total Time: 35 min