Beef Pot Pies

This past weekend I intended to make Shepherd's Pie. It's one of my more frequent dinners since it's easy, healthy and Brian loves it. All the ingredients had been purchased and I'd put them on the counter to begin cooking. And, then...I just didn't feel like it. I put the ground beef in my large skillet and began browning and seasoning, thinking I'd make it anyway. But I just didn't want Shepherd's Pie for some reason. The beef looked and smelled good so I just re-purposed it. I made a small batch of my standard low-fat tart dough and decided that beef pot pies sounded good.

I also nixed that night's planned Panzanella Salad in favor of home-made matzo ball soup but that's another story...and another recipe. The pot pies were delicious, served after the hearty soup and alongside some grilled asparagus. My favorite thing about them is that the beef mixture can be varied based on whatever you happen to feel like eating and whatever ingredients are available in your kitchen. I use the same philosophy with my meatloaf so feel free to make substitutions to this recipe. Chances are, they'll all be good.

Ingredients
Crust
1/2 Cup all-purpose flour plus extra for rolling out dough
1 Tablespoon unsalted butter
1 Tablespoon low-fat butter
2 Tablespoons ice water
1/4 Teaspoon salt

Filling
1/2 lb. Lean ground sirloin
1 Small onion, chopped
2 Cloves garlic, minced
Large handful parsley, chopped
1/4 Cup tomato sauce (any kind you like)
2 Tablespoons Parmesan cheese, grated
1/4 Cup mozzarella cheese, shredded
Salt and pepper to taste

Additional seasoning options:  cumin, turmeric, smoked paprika, Worcestershire sauce

Combine the flour and salt in a bowl. Blend in the butter using a pastry cutter until the mixture resembles course crumbs. Add the ice water and blend until a dough ball is formed. Wrap in plastic and refrigerate for an hour.

In a large skillet, brown the beef and add the onion, garlic, parsley, tomato sauce, Parmesan cheese and seasoning. All the mixture to cool.

Cut the dough ball in half and, on a floured surface, roll each half into a round. Place each in a mini pie or tart pan. Note that this recipe will only yield enough dough for a bottom crust but you can double it if you want a top crust as well. Place half the cooled beef mixture into each pan and sprinkle the mozzarella cheese on top. Bake in a preheated 350 degree oven for approximately 30 minutes or until the crust is lightly browned and the cheese has melted. Makes 2 servings.