• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve 1 cup potato cooking liquid (1 1⁄2 cups for 4 servings), then drain and return potatoes to pot. • Keep covered off heat until ready to mash.

• While potatoes cook, trim, peel, and quarter carrots lengthwise; slice crosswise into 1⁄4-inch-thick quarter-moons. Halve, peel, and mince shallot. • Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, carrots, shallot, a pinch of salt, and pepper. • Cook, breaking up meat into pieces, until veggies begin to soften and beef is browned, 2-3 minutes. TIP: If veggies begin to brown too quickly, add a splash of water. • Carefully drain any excess grease from pan.

• While beef mixture cooks, in a small bowl, combine tomato paste, stock concentrates, oregano, half the vinegar, half the garlic powder, and 1⁄2 cup reserved potato cooking liquid (all the vinegar and 3⁄4 cup reserved potato cooking liquid for 4 servings). (You’ll use the rest of the garlic powder later.) TIP: Ladle water directly from pot if potatoes are still cooking. • Stir tomato paste mixture into pan with beef mixture and bring to a boil. Cover and reduce to a low simmer; cook, stirring occasionally, until sauce has thickened and beef is cooked through, 5-8 minutes. • Taste and season with salt and pepper if desired. Remove from heat.

• Return pot with potatoes to medium-low heat. Add 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Season with salt and pepper. • Keep covered off heat until ready to serve.

• Transfer beef filling to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings). Top with an even layer of mashed potatoes, leaving a 1-inch gap around the edges of the dish. Evenly sprinkle with Parmesan. • Bake cottage pie on top rack until topping is golden and filling is bubbling, 10-12 minutes. Let rest at least 5 minutes before serving. • Wash and dry pan used for beef filling.

• Once cottage pie has 5 minutes left, heat a drizzle of oil in pan used for beef filling over medium-high heat. Add peas, remaining garlic powder, and a pinch of salt. • Cook, stirring constantly, until warmed through, 2-3 minutes.

• Divide cottage pie and peas between shallow bowls in separate sections. Serve. Ground Beef is fully cooked when internal temperature reaches 160°.