Trim, peel, and finely dice carrot. Halve, peel, and finely chop shallot. Trim and thinly slice mushrooms (skip this step if your mushrooms are pre-sliced!).

Measure 1¼ cups water (2¼ cups for 4 servings) for use in next step.

In a small pot, melt 1 TBSP butter (2 TBSP for 4 servings) over medium-high heat. Add carrot, half the shallot, and a pinch of salt; cook, stirring constantly, until fragrant, 30 seconds.

Add rice and cook, stirring, until everything is coated with butter, 30 seconds more.

Add reserved water and chicken stock concentrate. Increase heat to high and bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.

Keep covered off heat until ready to serve.

While rice cooks, in a medium bowl, combine beef*, panko, beef stock concentrate, 2 TBSP water (4 TBSP for 4 servings), salt, and pepper.

Form beef mixture into six 1½-inch balls (12 balls for 4 servings). TIP: Rub your hands with a little water first to prevent sticking.

Heat a drizzle of oil in a large pan over medium-high heat. Add beef balls; gently press down with a spatula to form ½-inch-thick patties. (For 4 servings, cook in batches if necessary.) Cook until browned and cooked through, 2-3 minutes per side.

Turn off heat; transfer patties to a plate. Reserve pan. TIP: If necessary, discard all but a thin layer of fat from the pan.

Heat pan used for beef over medium-high heat. Add mushrooms and remaining shallot; cook, stirring occasionally, until browned and tender, 3-6 minutes. Season with garlic powder, salt, and pepper.

Add ¼ cup water (½ cup for 4 servings), cream sauce base, and cream cheese. Cook, stirring, until cream cheese melts and sauce has thickened, 1-3 minutes more.

Fluff rice pilaf with a fork.

Divide pilaf and patties between plates. Top with mushroom cream sauce and serve.