Before you even turn on the stove, get everything ready. Slice the onion and mushrooms, measure out the spices, and have your ground beef on standby. A little prep goes a long way. Trust me; it saves you from chaos later.

In a large skillet, heat the olive oil over medium heat. Add the finely sliced onion and cook it until it’s translucent. This should take about 3 to 5 minutes. Once that’s done, toss in the mushrooms. Let them sauté until they’re tender and have released their moisture, which will take another 5 to 7 minutes.

Now comes the star of the show—ground sirloin. Increase the heat to medium-high and add the beef to the skillet. As it cooks, break up any large chunks with your spatula. We want it nicely browned. This should take about 8 to 10 minutes. Stir in the salt and pepper while cooking to bring out those flavors.

Once the beef is browned, it's gravy time! Sprinkle the savory brown gravy mix over the meat mixture. Pour in the beef bone broth, whisking to combine everything smoothly. Bring this to a slow simmer and let it thicken for about 5 minutes.

Add the Dijon mustard, Worcestershire sauce, and smoked paprika into the mix. At this point, taste it. Does it need more salt or spice? Adjust as needed.

While that’s cooking away, let’s pivot to the mashies. Prepare both the creamy mashed potatoes and fluffy mashed cauliflower according to package instructions. This is where the magic lies—combining these two delivers a lighter texture without losing that delicious potato flavor.

Once both components are ready, it’s time to plate. You can either create a lovely layered plate with mashed potatoes on the bottom and the beef mixture on top or combine them in a cozy bowl. Sprinkle with shredded cheddar cheese to add a gooey element before serving.