FREEZE IT
ITALIAN SHEPHERD’S PIES
Made in individual baking cups, these hearty little pies have biscuit-like tops and a saucy filling. You can also prepare the mixture in a 1 1/2-quart baking dish.
—SONYA LABBE WEST HOLLYWOOD, CA
PREP: 20 MIN. • BAKE: 15 MIN. • MAKES: 4 SERVINGS
1 pound ground beef
1 medium onion, finely chopped
2 cups marinara sauce
1/8 teaspoon salt
1/8 teaspoon pepper
TOPPING
1 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon Italian seasoning
1/2 cup 2% milk
1/4 cup butter, melted
1. Preheat oven to 450°. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add marinara sauce, salt and pepper; cook and stir 8-10 minutes or until thickened. Spoon into four 8-oz. ramekins or custard cups; set aside.
2. In a small bowl, combine the flour, cheese, baking powder, salt and Italian seasoning. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet.
3. Bake 12-15 minutes or until golden brown.
FREEZE OPTION Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Cook to Cook
My family and I love this recipe. The only thing I do different is to use half ground beef and half sausage. Quick tip: I make the sauce ahead of time and place in the fridge—when I get home from work, I make the dough (topping) and I’m good to go. I have made it in a 2-quart dish and in ramekins. Personally, I prefer the recipe in the ramekins. With a salad, this makes a nice meal.
—TAMMY_GIRL