Heat broiler to high. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim and dice eggplant into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. 

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return potatoes to pot.

Mash potatoes with sour cream and 2 TBSP butter (4 TBSP for 4 servings) until smooth and creamy, adding splashes of water as needed. Taste and season with salt and pepper as desired.

Keep potatoes covered off heat until ready to use in Step 5.

While potatoes cook, heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add beef* and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes.

Transfer beef to a plate.

To same pan over medium-high heat, add eggplant and scallion whites; cook, stirring occasionally, until beginning to soften, 3-6 minutes.

Stir in beef, Fry Seasoning, tomato paste, stock concentrates, ½ cup water, and 1 TBSP butter (¾ cup water and 2 TBSP butter for 4 servings). Cook, stirring occasionally, until thickened, 2-4 minutes more.

Taste and season with salt and pepper if desired. (If your pan isn’t ovenproof, transfer beef mixture to a baking dish now.)

Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan.

Broil until browned, 3-4 minutes. TIP: Watch carefully to avoid burning.