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

• To the pan with beef and 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.
• Sprinkle remaining parsley over top.

If you've opted to add beef, heat a large oven-proof pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl for 30 sec, until melted. Add beef, mirepoix and peas. Cook for 2-3 min, breaking up beef and stirring often, until veggies soften slightly. Add mushrooms, garlic purée and thyme. Cook for 3-4 min, stirring often, until mushrooms soften slightly and beef is cooked through.**