Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Italian Pot Pies Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 25 mins Total Time: 35 mins Servings: 4 Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred) for our biscuit-topped Italian rendition of shepherd's pie. Cook Mode (Keep screen awake) Ingredients 1 tablespoon olive oil 1 medium onion, finely chopped 2 carrots, finely chopped Coarse salt and ground pepper 1 pound ground beef sirloin, thawed if frozen 2 cups homemade or best-quality tomato sauce 1 cup all-purpose flour, (spooned and leveled) ¼ cup grated Parmesan (1 ounce) 1 ½ teaspoons baking powder ¼ teaspoon crushed dried rosemary 4 tablespoons butter, melted ½ cup whole milk Directions Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside. In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together. Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes. Cook's Notes Ground beef can be frozen for up to 3 months. Also, the better the tomato sauce, the better the results. Try our easy Basic Tomato Sauce. Originally appeared: Everyday Food, December 2008 Rate It PRINT