A delightful twist on the classic pot pie, featuring a hearty Italian-inspired filling topped with a golden, flaky crust.
Preheat your oven to 450°F.
Ensure the oven is fully preheated to achieve an even bake.
Heat the olive oil in a large skillet over medium heat.
Use a skillet with a wide base to allow even cooking.
Add the chopped onion and carrots to the skillet and sauté until softened.
Stir occasionally to prevent sticking.
Add the ground beef to the skillet and cook until browned.
Break up the beef into small pieces for even cooking.
Stir in the minced garlic and cook until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Mix in the tomato sauce, rosemary, salt, and pepper. Simmer until thickened.
Adjust seasoning to taste at this stage.
Divide the filling evenly among the ramekins.
Press the filling down gently to create a flat surface.
In a mixing bowl, combine the flour, parmesan cheese, and baking powder.
Sift the dry ingredients for a smoother dough.
Add the butter and milk to the dry ingredients and mix until just combined.
Do not overmix to keep the dough tender.
Spoon the dough over the filling in each ramekin.
Spread the dough evenly for a consistent crust.
Place the ramekins on a baking sheet and bake in the oven for 10-12 minutes.
Check for doneness by inserting a toothpick into the crust; it should come out clean.
Let the pot pies cool slightly before serving.
Serve with a side salad for a complete meal.
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