• Wash and dry produce. • Dice potatoes into 1/2-inch pieces. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve 1/2 cup potato cooking liquid, then drain. Return potatoes to pot and keep covered off heat until Step 4.

• While potatoes cook, trim, peel, and dice carrots into 1/2-inch pieces. Peel and mince or grate garlic.

• Heat a drizzle of oil in a large pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes. • Add pork*, garlic, tomato paste, Italian Seasoning, salt, and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. • Reduce heat to medium. Add peas, stock concentrate, and 1/2 cup plain water (3/4 cup for 4 servings); cook, stirring, until thickened and flavors meld, 2-3 minutes. Stir in mirepoix paste. (TIP: If ragù becomes too thick, stir in splashes of water.) Season to taste with salt and pepper.

• Return pot with drained potatoes to stovetop over low heat. Add crème fraîche and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season to taste with salt and pepper. • Divide mashed potatoes between shallow bowls. Using the back of a spoon, create a well in mashed potatoes; top with ragù. Sprinkle with crispy fried onions and serve. Ground Pork is fully cooked when internal temperature reaches 160°.