1/2cupFinely Chopped Onion or Shallotor 1 cup thinly sliced leeks
1cupFinely chopped mushrooms
1 – 2TbspVegetable oil
1CloveGarlic, finely minced
1TbspTomato Paste
1TbspAll purpose flour or rice flour
3/4cupBeef broth
1TbspSoy Sauceor to taste
1 1/2tspWorcestershire sauceor to taste
1/2cupSmall-diced carrots
1/2cupFrozen vegetables of choice
Instructions
Combine mashed potatoes, egg yolk and parsley or chives. Set aside.
Break ground meat into clumps in a bowl. Sprinkle with water, baking soda, salt and pepper. Toss to combine. Refrigerate while preparing vegetables.
In a large skillet, sweat onion and mushrooms in the oil with a sprinkle of salt, until softened but not browned.
Add garlic and tomato paste. Cook until tomato paste is slightly darkened.
Sprinkle in flour. Stir to combine.
Add broth, soy sauce and Worcestershire sauce. Bring to a simmer. Mixture will thicken slightly.
Add carrots, stirring to incorporate.
Add beef in rough clumps. Cover and simmer for 10 minutes. Uncover, and break beef clumps with a fork until desired texture is achieved. Continue cooking, uncovered, until beef is no longer pink.
If desired, thicken meat mixture by adding a 50/50 slurry of cornstarch and water, or rice flour and water, 1 tsp at a time, cooking between additions, until as thick as you want it.
Pour meat mixture into a casserole or baking pan. Top with mashed potato mixture. Broil 8 inches from the broiling element until potatoes are well heated and lightly browned.
Leftovers can be frozen. Best results will be achieved if portions are thawed before reheating.