This is a Martha Stewart recipe, and it’s quick and easy and a great way to use up leftover spaghetti sauce. Normally the Pie and I use stuff we make ourselves, but tonight I was lazy and so I followed the recipe (shocking, I know). I apologize in advance for the lighting in the photographs. It was late in the day and it’s been a rainy week.
Preheat your oven to 450°F and position your rack on the lowest or second-lowest possible level.
In a saucepan or large skillet over medium heat, warm up about 1 tablespoon olive oil. Add in 1 medium onion and 2 carrots, finely chopped. Season with salt and pepper and cook, stirring often, until tender (about 8 minutes).
Add in 1 pound or so of lean ground beef. Break up the meat with a utensil and cook until no longer pink (about 5 minutes). You could also definitely do a vegetarian version of this, just omit the meat and ‘beef’ up your sauce a bit. I suggest cheese.
Pour in 2 cups tomato or spaghetti sauce and bring to a boil. Reduce to a simmer until slightly thickened. Remove from heat and set aside.
In a small bowl, whisk together 1 cup flour, 1/4 cup grated parmesan cheese, 1 1/2 teaspoons baking powder, 1/4 teaspoon dried crushed rosemary, and a pinch of salt. As an aside, I got the above mortar and pestle for about 2 bucks at IKEA. It’s a very handy thing to have around.
Make a well in the centre and pour in 1/2 cup milk and 4 tablespoons melted butter. Stir just until dough comes together.
Set 4 8-ounce ramekins on a baking sheet. Spoon in the meat mixture.
Mound spoonfuls of dough on top.
Bake until the topping is golden and you can stick a toothpick in it and have it come out clean (about 12 minutes).
Be careful, it’s hot!