1 Tbsp. olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
coarse salt and ground pepper
1 lbs. ground beef
2 cups tomato sauce (Martha says the best quality store-bought sauce or homemade sauce works the best, but I used the canned stuff and I thought it tasted great.)
1 cup all purpose flour, spooned and leveled
1/4 cup Parmesan cheese
1 1/2 tsp. baking powder
1/4 tsp. crushed dried rosemary
4 Tbsp. melted butter
1/2 cup milk
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.