Prepare the Filling

• • Cook the Vegetables: Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, until softened. Stir in the garlic and cook for 1 minute.

• • Brown the Beef: Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.

• • Add Flavorings: Stir in the tomato paste, beef stock, Worcestershire sauce, thyme, salt, and black pepper. Simmer for 10 minutes until the mixture thickens slightly.

• • Add the Peas: Stir in the frozen peas and remove from heat.

Make the Mashed Potatoes

• • Cook the Potatoes: Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

• • Mash the Potatoes: Drain the potatoes and return them to the pot. Add the butter, warm cream, salt, and pepper. Mash until smooth. Stir in the Parmesan cheese.

Assemble the Cottage Pie

• • Layer the Filling: Spread the beef mixture evenly in a 9×13-inch baking dish.

• • Add the Topping: Spoon the mashed potatoes over the filling, spreading them evenly to cover. Use a fork to create decorative ridges on the surface.

Bake the Cottage Pie

• • Bake: Preheat the oven to 400°F (200°C). Place the dish on the center rack and bake for 25-30 minutes, or until the top is golden brown and bubbling around the edges.

Serve

• • Cool Slightly: Let the cottage pie cool for 5-10 minutes before serving.

• • Garnish: Sprinkle with fresh parsley if desired and serve warm.