Ground your meat and add the Herbs de Provence. Take a paper towel and dip it in the fat. This saves from having to drain it.

Once your meat is cooked add liquid aminos, doubanjiang, and tomato paste. Some recipes call for wine and or beef broth to be added at this point but to me, the liquid from the frozen veggies makes it not soupy.

Once well combined add the frozen veggies on the top and set to simmer while you cook the potatoes. The water from the veggies mixed in with spices is enough liquid for my tastes. Cut potatoes into chucks of about the same size. Boil with salt till fork tender. Place in a bowl and add two egg yolks and mix.

Tip to spread the potatoes evenly over the top, without it getting all mixed in, take a spoon and rub the butter on the back. Spread it over the potatoes and they will not pull up. I season my potatoes with garlic, onion and paprika but most people like it plain. take your fork an make tracks over the top of the potatoes. Then add parm cheese to the top. Bake uncovered at 400 degrees for 20 minutes,