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 beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. 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 Gravy Spice Blend over top. Cook, stirring often, until beef and veggies are coated, 1-2 min. Add peas, soy sauce, broth concentrate and 1 cup (1 ½ 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 beef 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 to the same pot, off heat. Mash cheese, half the parsley, ¼ cup (½ cup) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste.

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