Preheat the oven to 200C/400F.
Heat up olive oil in a pan over medium heat. Saute onions, peppers and carrots for around 7 minutes. Add ground beef and cook, breaking it up with a fork, for around 10 minutes or until brown. Drain excess liquid if needed.
2-3 tablespoon olive oil, 1 medium white onion, 1 medium carrot, 1 bell pepper, 750 g 1 ½ pounds ground beef (or beef+pork)
Mix meat and vegetables with garlic, tomato sauce, ketchup, tomato paste and mustard. Season with brown sugar, salt and pepper.
2 garlic cloves, 2 tablespoon sweet mustard, 2 tablespoon tomato paste, 1 cup ketchup, ½ cup tomato sauce, 2 tablespoon brown sugar, salt and pepper to taste
Pour in beef stock and continue cooking for 8-10 minutes or until bubbly.
⅔ cup beef stock
Pour the meat filling into a 9x13 casserole dish.
Whisk together all of the ingredients for the batter until smooth.
1 cup flour, 1 ½ teaspoon baking powder, ½ teaspoon salt, 1 cup yogurt, 1 egg, 3 tablespoon butter, ⅔ cup cheese
Pour the batter on top of the filling and spread out evenly. Top with shredded cheese.
Bake for 30 minutes.