- 2 tsp vegetable oil
- 1 medium yellow onion, chopped (about 1 ½ c)
- ¾ tsp kosher salt, divided
- 1 lb ground chuck
- ¼ c ketchup
- 2 tbsp mustard
- 1 tsp The Fresh Market Signature Spice Rub
- ½ c all-purpose flour
- 1 tsp baking powder
- 2 tbsp salted butter, cut into cubes and chilled
- 1 c whole milk
- 2 eggs
- 1 c shredded sharp cheddar cheese
Heat oven to 400°F. Spray a 9-inch pie dish with cooking spray.
In a large skillet, warm the oil over medium high heat. Add onion and ½ tsp salt, and cook until golden and tender, about 5 minutes, stirring often.
Add the ground chuck and cook until no longer pink, crumbling the meat with the spoon, about 5 minutes. Stir in ketchup, mustard and seasoning, and cook for 30 seconds. Transfer into the pie plate.
In a medium bowl, whisk together flour, baking powder and remaining ¼ tsp salt. Use a pastry blender or fingertips to work in the butter until the mixture is crumbly. Whisk together the milk and eggs in a small bowl, pour into the flour mixture, and whisk until well-combined. The batter will be a little lumpy. Pour slowly and evenly over meat mixture. Sprinkle cheese over the top.
Bake in the center of the oven until golden brown on top, slightly puffed, and set, 20-25 minutes. A thin knife blade inserted 2 inches from the center should come out clean.
Let cool in the dish on a wire rack for 10 minutes before serving.
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