Cut potatoes into large evenly-sized chunks.

Bring a medium pot with potato chunks covered by water and 2 tsp. salt to a boil. Cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.

Add half the cheese (reserve remaining for topping), butter, 1/4 tsp. salt, and a pinch of pepper. Mash until smooth.

If too thick, add reserved potato cooking water, 1 tsp. at a time, until a thick, but spreadable consistency is reached. Use no more than 3 Tbsp. of water.

Taste and season with salt as desired.

While potatoes cook, continue recipe.

Peel and trim carrot. Grate 1 cup carrot into a mixing bowl. Remaining carrot is yours to use as you please!

Stem and mince thyme.

Peel and mince shallot.

Mince garlic.

Place a large non-stick pan over medium-high heat.

Add ground beef to hot, dry pan. Break up meat into very small pieces and stir occasionally until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Carefully drain any excess grease from pan. Pan will be hot! Use caution.

Stir in a pinch of salt and pepper until combined, 20-30 seconds.

Add carrot, shallot, and garlic to hot pan.

Stir occasionally until vegetables are softened and garlic is fragrant, 4-6 minutes.

Add tomato puree, Worcestershire sauce, 1/4 cup water, and a pinch of salt and pepper. Stir occasionally until reduced by half, 3-5 minutes.

Add 1/4 cup water, chicken base, and half the thyme (reserve remaining for topping). Stir to combine and bring to a simmer.

Once simmering, remove from burner.

Transfer filling to prepared baking dish and evenly top with mashed potatoes, then remaining cheese, remaining thyme, and a pinch of pepper.

Bake in hot oven until topping is golden-brown, 15-20 minutes.

Carefully remove from oven. Rest, 5 minutes.

Plate dish as pictured on front of card. Bon appétit!