Peel the potatoes, yam, turnip and parsnip and cut them into 1” cubes.
Cut the cauliflower into florets.
Cover the vegetables with cold water and set over high heat. Bring to a boil, reduce to medium. Gently boil until the vegetables are tender, about 10 minute. Drain.
Mash the vegetables with a potato masher, add the butter, milk, mustard, salt and black pepper.
Heat a large frying pan over medium-high.
Crumble in beef, cook until no pink remains, 2 to 3 minutes..
Add the green masala, chopped onions, diced carrots, salt, pepper,and cumin. Cook until onion softens 2 to 3 minutes.
Sprinkle flour over meat mixture and stir.
Add the broth,( If using the bouillon melt it in a cup of hot water before adding it to the meat) tomato paste, rosemary and Worcestershire sauce. Bring to a boil, then reduce heat to medium-low. Simmer stirring occasionally, until mixture thickens, 8 to 10 minutes.
Divide among 4 ramekins.
Spoon potato mixture on top.
Sprinkle with parmesan.
Position a rack in upper third of the oven.
Set ramekins on a baking sheet and broil until golden.
You can use an 8 x 8 inch Pyrex dish instead of the 4 ramekins.
Boil the rice: In a medium saucepan boil 6 cups of water, add 1 tsp salt. When the water starts to boil add the rice and cook it for about 5 minutes. The rice should not be fully cooked. Drain the water and rinse it in cold water. Drain the rice and leave it aside.
Peel the potatoes and cut them in quarters.
Peel the onions and slice them very thin.
Finely dice the tomatoes.
In a wok, heat the oil and deep fry the potatoes about 5 minutes or till they are light gold and cooked through. Deep fry the onions till they are golden brown and crispy. Drain both of these on paper towel.
Heat a quarter cup oil in a medium saucepan, add the cumin, cardamom, cloves, black pepper and cinnamon. Add the chopped tomatoes and cook for a couple of minutes stirring. Add the tomato paste, salt, green masala and mix well. Add the yoghurt and mix well, cook for 2 minutes. Rinse and drain the moong beans and add this to the saucepan. Add 1 cup water. lower the heat. Cook covered for about 10 minutes. The beans should not be cooked through.
Sprinkle chopped cilantro on the moong. Add the fried potatoes, layer the fried onion, sprinkle the garam masala on it.
Put the rice on top of the masala, drizzle the saffron water and then oil on top.
Cover the saucepan with a lid or tin foil and cook it in the preheated 350 degree oven for about 20 minutes.
Serve on a plate with rice at the bottom and masala on top.