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Beef and Cheddar Potpie




Source of Recipe


Everyday with Rachael Ray






Recipe Introduction


serves 4
prep 40 min
bake 35 min





List of Ingredients



• 6 tbsp butter, chilled
  
• 1 small onion, chopped
  
• 1 1/2 lbs ground beef
  
• one 28oz can diced tomatoes, drained
  
• 1 c beef broth
  
• salt and pepper
  
• 1 1/2 c flour
  
• 2 tsp baking powder
  
• 2 c shredded sharp cheddar cheese (8oz)
  
• 1/2 c milk
  






Instructions



1. Preheat oven to 375*F. Grease 8x12 inch baking dish and set aside. In large skillet, heat 2 tbsp butter over med-high heat. Add onion and cook, stirring, until softened but not browned, 3-5 min. Add the beef and cook, breaking it up with the back of the spoon, until no longer pink, about 5 min. 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 min. Pour into the prepared baking dish and spread evenly.
   
2. Meanwhile, in a large bowl, combine flour, baking powder and 1/2 tsp salt. Using your fingertips or pastry blender, blend in the remaining 4 tbsp butter and 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 a bowl. Transfer to a flour work surface and roll or pat into a large, 1/2 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.
   
3. Place the biscuits on the top of the beef mixture as close together as possible and bake until lightly browned, about 35 min.