Warm a large nonstick skillet over medium heat. Add the ground beef and minced liver, breaking the meat into small crumbles with a spatula.

Cook gently for 6 to 8 minutes, stirring often, until no pink remains and the juices run clear. Avoid browning hard or crisping the edges; keep the heat moderate for a tender mash.

Pour in 1 cup of the water or unsalted broth and reduce heat to low. Simmer 3 to 5 minutes so the meat absorbs moisture and softens.

Turn off the heat. Stir in the pumpkin puree until it disappears into the meat. If using mashed carrots or peas, fold them in now.

Let the pan stand uncovered for 5 minutes to cool slightly, then transfer the mixture to a large bowl. Stir in the remaining 1/4 cup warm water if it looks dry.

When the mash is warm, not hot (you should be able to touch it comfortably), sprinkle in the eggshell calcium and taurine, stirring thoroughly so the powders are evenly dispersed and no pockets remain.

Add the salmon oil and stir again until glossy and evenly coated. Taste is for humans, not cats, so skip any seasoning; do not add salt.

Cool to room temperature. Portion into clean 1/4-cup scoops for immediate use, and pack the rest into freezer-safe containers or silicone trays.

Serve 1 portion per meal for most adult cats, adjusting based on your vet’s guidance, your cat’s size, and activity. Add a spoon of warm water before serving if your cat loves extra gravy.

Refrigerate leftovers up to 3 days, or freeze up to 2 months. Thaw in the fridge before serving and stir well.