This is another in a series of recipes to help families with school-aged children spend more quality time with their children around the dinner table as opposed to having to rush home to cook dinner.
- 6 Tablespoons butter, chille
- 1 small onion, chopped
- 1 ½ pounds ground beef
- 1 (28 ounce) can diced tomatoes, drained
- 1 cup beef broth
- Salt and pepper
- 1 ½ cups flour
- 2 teaspoons baking powder
- 2 cups shredded sharp cheddar cheese (8 ounces)
- ½ cup milk
- Preheat the oven to 375°F.
- Grease an 8-by-12-inch baking dish and set aside.
- In a large skillet, heat 2 tablespoons butter over medium-high heat.
- Add the onion and cook, stirring, until softened but not browned, 3 to 5 minutes.
- Add the beef and cook, breaking it up with the back of a spoon, until no longer pink, about 5 minutes.
- Stir in the tomatoes and beef broth and season with salt and pepper.
- Lower the heat and cook, stirring occasionally, until most of the liquid has cooked off, about 20 minutes.
- Pour into the prepared baking dish and spread evenly.
- Meanwhile, in a large bowl, combine the flour, baking powder and ½ teaspoon salt.
- Using your fingertips or a pastry blender, blend in the remaining 4 tablespoons butter and the cheese until the mixture resembles coarse crumbs.
- Pour in the milk and stir quickly with a fork to form a dry, shaggy dough.
- Gather the dough together and knead lightly in the bowl.
- Transfer to a floured work surface and roll or pat into a large, ½-inch-thick round.
- Using a 3-inch cookie cutter, cut out 8 biscuits.
- Gather the scraps of dough, form into a new round and cut out more biscuits.
- Continue until all the dough has been used.
- Place the biscuits on top of the beef mixture as close together as possible and bake until lightly browned, about 35 minutes.
Tip: Frozen Assets:
- Cover potpies tightly with plastic wrap and freeze for up to four months.
- To reheat, discard the plastic wrap, cover each potpie with foil and bake at 375°F for one hour; uncover and bake 15 minutes longer or until the biscuit crust is lightly browned and the meat filling is heated through.