Salsibury Steak with potato/parsnip smash

For Steak:

16 oz 80/20 ground beef
1 package Beyond Meat Beef Free Crumble
4 slices Glutino multigrain bread, diced small or pulsed into crumbs
1/4 cup coconut milk
2 tsp each salt, pepper, garlic powder, italian seasoning
1 tsp dried onion flakes

For Sauce:
1 cup ketchup
1 tsp cumin
1/2 tsp smoked paprika
2 tbsp worcestershire sauce
1 cup beef stock
1/2 tsp each s&p
9-12 oz sliced mushrooms
1 small brown onion, thinly sliced

For potato/parsnip smash:
5 parsnips, peeled and chunked
3 cups baby red potato, diced with peel on
3 tbsp dried dill
2 tbsp butter or butter substitute

Steaks:
Soak bread cumbs in coconut milk. Combine with beef, beef sub, onion flakes, italian seasoning, s&p, and garlic poweder.

Separate into 8ths. Form into oval patties.

Sear all patties til crusted on both sides.

Place patties in non greased baking dish.

Sauce:

Add onions and mushrooms to pan used to sear patties. Sautee with 1 tbsp butter until onions are translucent.

in a bowl, mix ketchup, cumin, paprika, worcestershire, beef stock, s&P. Slowly add mixture to onion & mushrooms. Allow to simmer until mushrooms are tender, about 5 minutes.

Carefull pour sauce over patties in baking dish.

Cover. Bake @300 25-30 minutes, until patties are cooked through.

Potato/parsnip mash:

place potatoes and parsnips in pot of boiling water. Cook until potatoes are tender, about 15 minutes.

Drain water.

add 1 tbsp butter, dill, s&p if desired. Mash together.

Serving Size: makes 8 servings (more or less, depending on how big you make the patties)

Number of Servings: 8

Recipe submitted by SparkPeople user TRIXITBIRD.