• Peel, then cut potatoes into 1-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 finely chop.
• Roughly chop parsley.
• Peel, then mince or grate garlic.

• Heat a large oven-proof pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then turkey.
• Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
• Add 1 tbsp (2 tbsp) butter, then mirepoix, thyme and garlic. Cook, stirring often, until veggies soften slightly, 3-4 min. 
• Season with salt and pepper.

• Add tomato sauce base, then sprinkle flour over top. Cook, stirring often, until turkey and veggies are coated, 1-2 min.
• Add peas, soy sauce, broth concentrate and 3/4 cup (1 1/2 cups) water. Bring to a boil over high.
• Once boiling, reduce heat to medium. Cook, stirring often, until sauce thickens slightly and veggies are tender, 3-4 min.
• Season with salt and pepper, to taste. (NOTE: If you don't have an oven-proof pan, transfer turkey filling to a 8x8-inch baking dish for 2 ppl or a 9x13-inch dish for 4 ppl.)

• When potatoes are fork-tender, drain and return them to the same pot, off heat.
• Mash 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. 

• When turkey filling is done, top with mashed potatoes, spreading into an even layer.
• Broil in the middle of the oven until potato topping begins to brown, 4-5 min.
• Remove cottage pie from the oven and let stand, 5 min.
• Divide cottage pie between plates. Sprinkle remaining parsley over top.

If you've opted to get turkey, add 1/2 tbsp (1 tbsp) oil to the pan, then turkey. Cook in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain and discard excess fat.