• Before starting, preheat the broiler to high.
  
• Wash and dry all produce.
• Remove any brown spots from potatoes, then peel and cut into 1/2-inch pieces. 
• To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender. 
• Drain and return potatoes to the same pot, off heat.

• Meanwhile, cut bacon strips in half crosswise.
• Heat a large oven-proof pan over medium. 
• When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
• Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.  
• Discard fat and carefully wipe out pan. 
• Meanwhile, strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop.
• Roughly chop parsley.
• Thinly slice mushrooms.

• Reheat the same pan from step 2.
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl for 30 sec, until melted.
• Add mirepoix and peas. Cook for 2-3 min, stirring often, until veggies soften slightly. 
• Add mushrooms, garlic purée and thyme. Cook for 3-4 min, stirring often, until mushrooms soften slightly. 
• Season with salt and pepper.

• To the pan with veggies, add soy sauce, 1 tbsp (2 tbsp) tomato sauce base and Gravy Spice Blend. 
• Cook for 1-2 min, stirring often, until veggies are coated. 
• Add stock concentrate and 3/4 cup (1 1/2 cups) water. Bring to a boil.
• Once boiling, reduce heat to medium-low.
• Cook for 3-4 min, stirring often, until sauce thickens slightly and veggies are tender.
• 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. (NOTE: If you don't have an oven-proof pan, transfer filling to an 8x8-inch baking dish for 2 servings or a 9x13-inch dish for 4 servings.)
• Top filling with mashed potatoes, spreading into an even layer.

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

If you've opted to add bacon, cut bacon strips in half crosswise. Heat a large oven-proof pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.  Discard fat and carefully wipe out pan. Use the same pan to cook the filling in step 3.

Roughly chop bacon. Sprinkle bacon and remaining parsley over top.