Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large (approx. 200g) yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb (454g) ground beef (80/20 blend recommended)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp ground nutmeg
  • 1/4 cup (60 ml) all-purpose flour
  • 1 cup (240 ml) beef broth
  • 1/2 cup (120 ml) Worcestershire sauce
  • 1/4 cup (60ml) tomato paste
  • Salt and freshly ground black pepper to taste
  • 2 lbs (907g) russet potatoes, peeled and quartered
  • 1/2 cup (120 ml) whole milk, warmed
  • 4 tbsp (56g) unsalted butter, softened
  • Salt and freshly ground white pepper to taste
  • Optional: 1/4 cup grated parmesan cheese
  • 2 tbsp (30ml) unsalted butter
  • 2 large (approx. 400g) yellow onions, thinly sliced
  • 1 tsp sugar
  • 2 cups (480 ml) beef broth
  • 2 tbsp (30ml) cornstarch mixed with 2 tbsp cold water (slurry)
  • 1 tbsp balsamic vinegar
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Brown ground beef, drain excess fat. Stir in herbs, nutmeg, flour, beef broth, Worcestershire sauce, and tomato paste. Simmer until thickened. Season to taste.
  2. Boil potatoes until tender. Drain well. Rice or mash potatoes until smooth. Mix in warm milk, butter, parmesan (optional), salt, and pepper.
  3. Melt butter in a saucepan. Add onions and sugar and cook slowly over medium-low heat, stirring occasionally, until deeply caramelized (about 30-40 minutes). Add beef broth and bring to a simmer. Thicken with cornstarch slurry. Stir in balsamic vinegar. Season to taste.
  4. Divide beef filling evenly among ramekins. Top with mashed potato, spreading to the edges.
  5. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the mashed potato topping is golden brown and heated through.
  6. Spoon onion gravy over each pie and serve immediately.