Italian Pot Pies

This dish makes me so happy....it's pure comfort food with an Italian flavor.  I usually serve them with nothing other than a glass of wine (or milk if you're an underage little Potts).  There's carrots and tomatoes in there and the wine is full of grapes so surely that counts as a serving or two of fruits and veggies...right?  Right.

Italian Pot Pies:

1 Tbsp olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
coarse salt and pepper
1 lb ground beef
1 jar Mezzetta:  Napa Valley Bistro Roasted Garlic pasta sauce
1 cup flour
1/4 cup grated Parmesan
1-1/2 tsp baking powder
1/4 tsp Italian seasoning
4 Tbsp butter, melted
1/2 cup whole milk

Preheat oven to 450 and put rack in lowest position.  Heat oil over medium heat and add onions and carrots, season with salt and pepper.  Cook until tender, about 7 minutes.  Add beef and cook until no longer pink, about 4 minutes.  Add tomato sauce, bring to a boil, reduce to a simmer and cook until meat mixture has thickened, 8-10 minutes.  Set aside.

Whisk flour, parmesan, baking powder, italian seasonings and 1/2 teaspoon salt in a bowl.  Make a well in center and add butter and milk.  Stir just until dough comes together.

Spoon meat mixture into 4 8-oz ramekins and mound dough on top.  Place on large rimmed baking sheet covered in foil.  Bake until topping is golden brown and a toothpick inserted comes out clean, about 10-12 minutes.