Sultry Sirloin Gratin

Directions

1. Cook onion, beef, thyme and pepper (to taste) in 12-inch (30 cm) skillet over medium-high heat, breaking up meat with wooden spoon, until beef is browned and onion is softened, about 10 minutes.

2. Reduce heat to medium; stir in Worcestershire Sauce, tomato paste and flour. Stir in vegetables and stock; simmer until slightly thickened, about 3 minutes. Divide into portions, spooning into 2 custard cups for the kids and 2 ramekins or small gratin dish for the adults.

3. Gradually stir half of the cheddar into the buttermilk mashed potatoes; spread evenly over beef mixture. Top each with remaining cheddar; bake in 350°F (180°C)  oven until lightly golden, about 25 minutes.

4. Broil until topping is rich golden-brown, about 3 minutes if desired.

5. Serve with mesclun mix salad greens dressed with your favourite vinaigrette dressing for you and, for the kids, with their favourite veggies and dip.

Buttermilk Mashed Potatoes: Cover 1-1/2 lb (750 g) potatoes, peeled and cubed, with cold salted water in medium saucepan. Bring to boil over medium-high heat; reduce heat and simmer until tender, about 25 minutes. Drain and return to pot over medium heat; heat until dry, about 1 minute. Remove from heat. Stir in 1/2 cup (125 mL) buttermilk and 1/4 cup (50 mL) butter; mash until smooth.