This is a recipe I found in the Chatelaine Magazine – February 2013. I have modified it. The vegetables give a low-cal, high-nutrients boost to the topping.
- 2 medium potatoes
- 1 medium yam
- 1 small turnip
- 1 small parsnip
- 1/4 small cauliflower
- 2 tbsp butter
- 1/4 cup milk
- 1 tbsp grainy mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lb extra lean ground beef
- 1 tbsp green masala
- 1 small onion, chopped
- 1 carrot, diced small
- 1/4 tsp salt
- 1/2 tsp fresh-ground black pepper
- 1/4 tsp ground cumin
- 2 tbsp all-purpose flour
- 1 cup beef broth or
- 1 cube beef bouillon
- 2 tbsp tomato paste
- 2 tsp rosemary, chopped
- 1/4 cup Worcestershire sauce
- 1/4 cup grated parmesan cheese (optional)
- 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.
- Set aside.
- 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.
- Preheat broiler.
- 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.