Beef and Cheddar Potpie

Here's another recipe from my giant stack of pages torn from magazines that I told you about the other day.  Now I'm asking myself why I've waited so long to make more of these!  This was another great dinner.  I didn't think Ezra would like it since he seems to forget that he's from Texas where we like meat, but he loved it and probably ate more than I did.  You should try this!

Beef and Cheddar Potpie
Adapted slightly from Every Day with Rachael Ray

1 tablespoon olive oil
1 small onion, chopped
1 1/2 lbs. ground beef
1 14.5 oz. can petite diced tomato, drained
1 can Rotel tomatoes, drained
1 small can tomato paste
1 cube of beef bouillon, crumbled
salt, pepper and garlic powder to taste
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter, chilled
2 cups shredded extra-sharp cheddar cheese
1/2 cup milk

Pour the oil in a skillet.  Add the onion and cook until softened but not browned.  Add the beef, break it up and cook until no longer pink.  Add all 3 cans of tomato, beef bouillon, salt, pepper and garlic powder.  Stir until well combined and cook over medium-high heat until completely heated through and most of the liquid has cooked off.  

While the meat mixture is cooking, combine flour, baking powder and salt in a large bowl.  Stir to combine.  Add butter and cheese.  With your hands or a pastry cutter blend until course crumbs form.  Add milk and continue to mix until a dry dough forms.  Mix and knead with your hands until dough forms a ball.

Grease a 9x13" baking dish.  Transfer meat mixture to baking dish.  Break the dough into small lumps and place on top of the meat mixture.  Bake at 375 for about 30 minutes or until lightly browned.