SERVES: 6

METHOD

1. Preheat oven to 180ºC (160ºC fan-forced) and line a baking tray with baking paper.

2. Heat olive oil in a large saute pan over a medium heat, add onion, stirring to combine, cook for 5-10 minutes until golden, stirring often to prevent onion catching. Remove from pan until required.

3. Combine breadcrumbs and milk together in a small mixing bowl and leave to stand for 5 minutes. Using clean hands combine beef mince, beef stock, onion and garlic powder, mustard, Worcestershire sauce, tomato sauce, egg and breadcrumb mixture, salt and pepper together in a medium mixing bowl, mixing until well combined. Using a tablespoon as a measure, roll mixture into balls. Place meatballs onto prepared baking tray and cook in preheated oven for 15 minutes or until just cooked through.

 4. Steam potatoes for 15 minutes or until very tender. Drain saucepan and return potatoes to the pan. Mash potatoes until smooth. Return pan to a medium heat, stirring constantly for 1-2 minutes, to help potato dry out. Add butter, parmesan, salt and pepper stirring until mixture is super smooth. Set aside until required.

 5. Heat olive oil in a large non-stick saute pan over a medium heat. Add garlic and button mushrooms, stirring to combine. Cook for 5 minutes or until golden, stirring often. Remove from pan.

 6. In the same pan, melt butter before adding flour, stirring until combined. Slowly add the beef stock, stirring constantly to avoid lumps. Add shitake mushrooms and soaking liquid, stirring to combine. Cook for 5 minutes or until gravy thickens, before seasoning with salt and pepper. Add sauteed mushrooms, thyme and cooked meatballs, stirring gently to combine.

 7. To serve, gently fold sauteed onion through mash potato. Divide mash between bowls, topping with meatballs and mushroom gravy. Finish with fresh parsley over the top.

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