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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 casserole dish.
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the marinara sauce, salt and pepper; cook and stir for 8-10 minutes or until thickened. Spoon into four 8-oz. ramekins or custard cups; set aside.
  • 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.
  • Bake at 450° for 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 pies on a baking sheet; cover edges loosely with foil. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts
1 each: 542 calories, 27g fat (14g saturated fat), 107mg cholesterol, 976mg sodium, 44g carbohydrate (14g sugars, 4g fiber), 29g protein.
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