Jody's Chilean Pot Pie

For a different take on ground beef, make individual pot pies flavored with olives, raisins, and cumin for a Chilean-style main dish.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 1034 Calories

Ingredients

• 1 cup raisins
• 6 tablespoons butter
• ¾ cup all-purpose flour
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 3 pounds ground beef
• 3 tablespoons ground cumin
• ¼ cup paprika
• 1 (15 ounce) package pastry for a 9-inch double-crust pie
• 4 ½ cups beef broth
• 1 (6 ounce) can sliced olives
• 6 1-cup ramekins

Recipe Instructions

Step 1

Soak raisins in beef broth in a bowl for 1 hour.

Step 2

Preheat oven to 425 degrees F (220 degrees C). Unroll pie crust and place a ramekin, top side down, onto crust. Press lightly to make a circle. Repeat 5 more times to make 6 circles in all; cut out circles.

Step 3

Crumble ground beef into a large skillet, place over medium heat, and cook and stir until beef is browned, 10 to 15 minutes. Stir paprika, cumin, salt, and black pepper into ground beef. Drain raisins, reserving beef broth, and stir raisins and olives into beef mixture.

Step 4

Melt butter in a large saucepan over medium heat; stir flour into hot butter until thoroughly combined. Gradually stir reserved beef broth into flour mixture, reduce heat to medium-low, and bring to a simmer. Cook until sauce is thickened, about 5 minutes; season with salt and black pepper. Stir ground beef mixture into beef sauce.

Step 5

Spoon beef mixture into ramekins and top each with a pie crust circle, pressing crusts down onto edges of ramekins to seal. Cut several holes into top of each crust with a sharp knife. Set pot pies onto a baking sheet to contain drips.

Step 6

Bake in the preheated oven until crusts are browned, 20 to 25 minutes.