• 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-high heat. 
• When hot, add 1 tbsp (2 tbsp) oil, then beef. Season with salt and pepper.
• Cook, breaking up beef and stirring often, until beef is cooked through, 4-6 min.**
• Transfer to a plate.
• Carefully drain and discard excess fat, then wipe the pan clean. 
• To the same pan, 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. 

• Return beef to the pan. 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.
• Sprinkle remaining parsley over top.

If you've opted to add beef, heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then beef. Season with salt and pepper. Cook, breaking up beef and stirring often, until beef is cooked through, 4-6 min.** Transfer to a plate and set aside. Carefully drain and discard excess fat, then wipe pan clean. Use the same pan to start the filling.

Return beef to the pan, then follow the rest of the steps as written.