Beef and Cheddar Potpie

From Rachel Ray's Spetember 2007 magazine. This was okay but not something I think we'd make again anytime soon. I didn't really like the topping but the meat filling was really good. I think I'll use the meat filling as a basis for a goulash and see if I like it better.

6 tablespoons butter, chilled
1 small onion, chopped
1 1/2 pounds ground beef
28 ounce can diced tomatoes, drained
1 cup beef broth
salt and pepper
1 1/2 cups flour
2 teaspoons baking powder
2 cups shredded sharp cheddar cheese (8 ounces)
1/2 cup milk

Preheat the oven to 375 degrees. Grease an 8 by 12 inch baking dish and set aside. In a large skillet, heat two tablespoons butter over medium high heat. Add the onion and cook, stirring, until softened but not browned, 3 to 5 minutes. Add the beef and cook until no longer pink, about 5 minutes. Stir in the tomatoes and beef broth and season with salt and pepper. Lower the heat and cook, stirring occasionally, until most of the liquid has cooked off, about 20 minutes. Pour into the prepared baking dish and spread evenly.

Meanwhile, in a large bowl, combine the flour, baking powder and 1/2 teaspoon salt. Using your fingertips or a pastry blender, blend in the remaining 4 tablespoons butter and the cheese until the mixture resembles coarse crumbs. Pour in the milk and stir quickly with a fork to form a dry, shaggy dough. Gather the dough together and knead lightly in the bowl. Transfer to a floured work surface and roll or pat into a large, 1/2 inch thick round. Using a 3 inch cookie cutter, cut out 8 biscuits. Gather the scraps of dough, form into a new round and cut out more biscuits. Continue until all the dough has been used.

Place the biscuits on top of the beef mixture as close together as possible and bake until lightly browned, about 35 minutes.