Portobello Shepherd’s Pies

ground beef (you can also use lean ground lamb)

finely minced fresh rosemary (divided)

olive oil

yellow onion, minced

butter

heaping Tbsp flour

beef broth

salt and fresh ground black pepper

or 6 large portobello mushroom caps (find rounded bowl shaped ones, not flat)

topping

large russet (baking) potatoes, peeled and cut in large chunks

butter

whole milk

salt and pepper