Italian Beef Potpies

Prep Time:
25 mins
Total Time:
35 mins

Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred sauce) for a biscuit-topped Italian rendition of shepherd's pie.


  • 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)

  • ¼ cup grated Parmesan (1 ounce)

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon crushed dried rosemary

  • 4 tablespoons butter, melted

  • ½ cup whole milk


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Ground beef can be frozen for up to 3 months. Also, the better the tomato sauce, the better the results.

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