Ground Beef Not-Potpies With Caraway-Salt Crust Recipe

Cooking Directions

• STEP 1.In a large skillet, cook the ground beef until browned. Drain any excess fat.
• STEP 2.Add the onions, carrots, and peas to the skillet and cook until the vegetables are tender.
• STEP 3.In a separate saucepan, heat the beef broth until hot. Stir in the flour and cook until thickened.
• STEP 4.Pour the thickened broth over the ground beef mixture and stir to combine.
• STEP 5.Divide the mixture evenly among individual ramekins or oven-safe bowls.
• STEP 6.In a mixing bowl, combine the flour, caraway seeds, and salt. Cut in the butter until the mixture resembles coarse crumbs.
• STEP 7.Add the milk and stir until a dough forms. Turn the dough out onto a floured surface and knead a few times.
• STEP 8.Roll out the dough to fit the size of the ramekins or bowls. Place the dough on top of the filling, pressing the edges to seal.
• STEP 9.Cut a few slits in the top of the crust to allow steam to escape.
• STEP 10.Bake the potpies in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
• STEP 11.Allow the potpies to cool for a few minutes before serving.

Cooking Tips

• You can customize the filling by adding other vegetables like corn or green beans.
• For a vegetarian version, you can substitute the ground beef with plant-based ground meat.
• Serve the potpies with a side salad or steamed vegetables for a complete meal.

Storage and Serving

• Leftover potpies can be stored in the refrigerator for up to 3 days.
• To reheat, place the potpies in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• These ground beef not-potpies with caraway-salt crust are best served fresh and hot.