Savory Italian Meat and Veggie Pot Pies
This delightful twist on traditional pot pies combines the rich flavors of a classic Italian dish with the comforting elements of a savory pie. Bursting with tender ground beef, sautéed onions, carrots, and aromatic garlic, this recipe is enhanced by your choice of high-quality tomato sauce. The buttery, flaky topping made from scratch provides the perfect finishing touch for a cozy weeknight meal or a gourmet dinner. Serve these individual pot pies warm, and enjoy the delightful combination of flavors in every bite.
4
Servings
N/A
Calories
16
Ingredients
Ingredients
olive oil
1 tablespoon (none)
medium onion
1 (finely chopped)
garlic cloves
3 (minced)
italian seasoning
1 teaspoon (none)
carrots
2 (finely chopped)
lean hamburger
1 lb (none)
tomato sauce
2 cups (your favorite)
salt
to taste (none)
pepper
to taste (none)
flour
1 cup (none)
parmesan cheese
1/4 cup (grated)
baking powder
1 1/2 teaspoons (none)
salt
1/2 teaspoon (none)
rosemary
1/4 teaspoon (crushed)
butter
4 tablespoons (melted)
milk
1/2 cup (none)
Instructions
1
Preheat your oven to 450 degrees Fahrenheit.
2
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and carrots, sautéing until the vegetables are tender, about 5-7 minutes.
3
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the meat is browned and no longer pink.
4
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
5
Add the Italian seasoning, salt, pepper, and tomato sauce to the skillet. Mix well and allow the mixture to simmer, cooking until it thickens, approximately 10 minutes.
6
Carefully spoon the beef and vegetable mixture into four 8 oz. ramekins, filling them about three-quarters full.
7
In a mixing bowl, whisk together the flour, parmesan cheese, baking powder, salt, and crushed rosemary.
8
Create a well in the center of the dry ingredients and pour in the melted butter and milk. Stir until just combined; do not overmix.
9
Using a spoon, mound the dough on top of the filling in each ramekin, allowing some of the filling to peek through.
10
Place the ramekins on a rimmed baking sheet to catch any drips, then transfer them to the preheated oven.
11
Bake for 10 to 12 minutes, or until the topping is golden brown and cooked through. Check for doneness by inserting a toothpick into the dough; it should come out clean.
12
Let the pot pies cool slightly before serving—enjoy your comforting Italian creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Italian Meat and Veggie Pot Pies?
They are a delightful twist on traditional pot pies that combine Italian flavors like ground beef and tomato sauce with a savory, rosemary-infused parmesan topping.
What type of meat is used in this recipe?
The recipe calls for 1 lb of lean hamburger.
How many servings does this recipe provide?
This recipe makes 4 individual servings.
What is the required oven temperature?
Preheat your oven to 450 degrees Fahrenheit.
What size containers are needed for the individual pies?
You should use four 8 oz. ramekins.
Which vegetables are included in the filling?
The filling includes finely chopped onion and carrots.
How long should I sauté the vegetables?
Sauté the onion and carrots for about 5-7 minutes until they are tender.
How do I know the beef is cooked?
Cook the beef until it is browned and no longer pink.
When should the garlic be added?
Add the minced garlic after the beef is browned and cook for an additional 1-2 minutes.
How long does the meat and sauce mixture need to simmer?
Allow the mixture to simmer for approximately 10 minutes until it thickens.
What seasonings are used for the filling?
The filling is seasoned with Italian seasoning, salt, pepper, and garlic.
What ingredients are needed for the topping dough?
The topping consists of flour, parmesan cheese, baking powder, salt, crushed rosemary, melted butter, and milk.
How do I prepare the dough?
Whisk the dry ingredients together, create a well, pour in the melted butter and milk, and stir until just combined.
Is it okay to overmix the dough?
No, you should stir until just combined and be careful not to overmix.
How much filling should I put in each ramekin?
Fill each ramekin about three-quarters full with the beef and vegetable mixture.
How is the dough applied to the pot pies?
Mound the dough on top of the filling using a spoon, allowing some of the filling to show through.
Why should I use a baking sheet?
Place the ramekins on a rimmed baking sheet to catch any drips that may occur during baking.
What is the baking time?
Bake the pot pies for 10 to 12 minutes.
How do I test for doneness?
Insert a toothpick into the dough; it should come out clean when the pies are finished.
What color should the topping be when finished?
The topping should be golden brown.
Can I use any type of tomato sauce?
Yes, you can use 2 cups of your favorite high-quality tomato sauce.
Is there cheese in the crust?
Yes, the topping includes 1/4 cup of grated parmesan cheese.
What kind of oil is used?
The recipe uses 1 tablespoon of olive oil for sautéing.
How many carrots are required?
You will need 2 finely chopped carrots.
What type of rosemary is used?
The recipe calls for 1/4 teaspoon of crushed rosemary.
Is baking powder necessary?
Yes, 1 1/2 teaspoons of baking powder help the topping rise.
How much milk is used in the dough?
The recipe requires 1/2 cup of milk.
Should the butter be melted?
Yes, the 4 tablespoons of butter should be melted before being added to the dough.
Should the pot pies cool before serving?
Yes, let the pot pies cool slightly before serving for the best experience.
What is the primary category for this recipe?
This recipe is categorized as Savory Pies.