This is the original recipe. It is an Italian version of a Shepard's Pie. You can make the meat mixture ahead of time and freeze it (its has a similar consistency to chili) then make the topping the day of. An even faster way to do this is to use Bisquick and doctor it up with Parmesan cheese and herbs.
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 store-bought tomato sauce
1 cup all-purpose flour (spooned and leveled)
1/4 cup grated Parmesan (1 ounce)
1 1/2 teaspoons baking powder
1/4 teaspoon crushed dried rosemary
4 tablespoons butter, melted
1/2 cup whole milk
1. 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.
2. 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.
3. 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.