Beef & Cheddar Potpie

I found this recipe in an Everyday with Rachel Ray magazine at work. I've taken the liberty of adding garlic, dried basil, & dried oregano to this dish. It would probably be good if you added veggies such as corn, green beans, or carrots - I'll do that next time.

Ingredients:
6 Tbsps butter, chilled

1 small onion, chopped

3 garlic cloves, minced

1 1/2 tsps dried basil

1 1/2 tsps dried oregano

Salt & pepper

1 1/2 lb ground beef

28 oz can diced tomatoes, drained

1 1/2 cups flour

2 tsps baking powder

2 cups shredded sharp cheddar cheese

1/2 cup milk

Preheat oven to 375º

Grease an 8"x12" baking dish & set aside

In a large skillet, heat 2 Tbsps butter over medium-high heat

Add onion & garlic & cook, stirring, until softened but not browned, 3 - 5 mins

Add the beef, dried basil, & dried oregano & cook until no longer pink

Stir in the tomatoes, beef broth, & season with salt & pepper

Lower the heat & cook, stirring occasionally, until most of the liquid is absorbed, about 20 mins

Pour into prepared baking dish & spread evenly

Meanwhile, in a large bowl, combine the flour, baking powder, & 1/2 tsp salt

Using your fingertips or a pastry blender, blend in the remaining 4 Tbsps butter & cheese until the mixture resembles coarse crumbs

Pour in the milk & stir quickly with a fork to form a dry, shaggy dough

Gather the dough together & knead lightly in the bowl

Transfer to a floured work surface & roll or pat into a large, 1/2" thick round

Using a 3" cookie cutter, cut out 8 biscuits*

Gather the scraps of dough, form into a new round & cut out more biscuits until all the dough has been used

Place the biscuits on top of the beef mixture as closely as possible & bake until lightly browned, about 35 mins

* I don't have a 3" cookie cutter so I used the beef broth can. I washed the beef broth can out after adding the broth to the beef mixture - it worked like a charm.