• Peel, then cut potatoes into 1/2-inch pieces. 
• Add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
• Once boiling, reduce heat to medium. Simmer uncovered until potatoes are fork-tender, 10-12 min. 

• Meanwhile, strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop.
• Roughly chop parsley.
• Thinly slice mushrooms.

• Heat a large oven-proof pan over medium heat.
• When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
• Discard bacon fat from the pan. Carefully wipe the pan clean. 
• Reheat the same pan over medium. Add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec.
• Add mirepoix and peas. Cook, stirring often, until veggies soften slightly, 2-3 min. 
• Add mushrooms, garlic purée and thyme. Cook, stirring often, until mushrooms soften slightly, 3-4 min.
• Season with salt and pepper.

• Add soy sauce, 1 tbsp (2 tbsp) tomato sauce base and Gravy Spice Blend to the pan with veggies.
• Cook, stirring often, until veggies are coated, 1-2 min.
• Add stock concentrate and 3/4 cup (1 1/2 cups) water. Bring to a boil.
• Once boiling, reduce heat to medium-low.
• Cook, stirring often, until sauce thickens slightly and veggies are tender, 3-4 min.
• Remove pan from heat.

• When potatoes are fork-tender, drain, then return them to the same pot, off heat.
• Mash cream cheese, half the parsley, 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy.
• Season with salt and pepper, to taste. (NOTE: If you don't have an oven-proof pan, transfer filling to an 8x8-inch baking dish for 2 ppl or a 9x13-inch dish for 4 ppl.)
• Top filling with mashed potatoes, spreading into an even layer.

• Sprinkle cheddar over mashed potatoes.
• Broil pie in the middle of the oven until potato-cheese topping begins to brown, 5-6 min.
• Remove pie from the oven and allow to cool for 5 min before serving.
• Divide cottage pie between plates.
• Roughly crumble bacon.
• Sprinkle bacon and remaining parsley over top. 

If you've opted to add bacon, heat a large oven-proof pan over medium heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Discard fat from the pan. Carefully wipe pan clean. Use the same pan to start the filling.

Roughly crumble bacon over plated pie.