• Before starting, preheat the broiler to high. Wash and dry all produce.
• Remove any brown spots from potatoes, then peel and cut into 1-inch pieces. 
• To a large pot, add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings.) Cover and bring to a boil over high.
• Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until potatoes are fork-tender. 

• Meanwhile, heat a large oven-proof pan over medium-high.
• While the pan heats, thinly slice mushrooms.
• Drain and rinse lentils. 
• When the pan is hot, add 2 tbsp (4 tbsp) plant-based butter or oil, then add add turkey, along with mushrooms. Season with salt and pepper. Cook for 4-6 min, breaking up turkey into smaller pieces, until mushrooms have softened and turkey is cooked through.** 
• Add mirepoix and Zesty Garlic Blend. Cook for 3-5 min, stirring often, until veggies soften. Season with salt and pepper. 

• Add tomato sauce base and Gravy Spice Blend. Cook for 1 min, stirring often, until veggies are coated.
• Add peas, lentils, stock powder and 3/4 cup (1 1/4 cups) water.
• Bring to a boil over high, then reduce heat to medium. Cook for 3-4 min, stirring often, until sauce thickens slightly and veggies are tender.
• Season with salt and pepper. (NOTE: If you don't have an oven-proof pan, transfer filling to a 8x8-inch baking dish for 2 servings or a 9x13-inch dish for 4 servings.)

• When potatoes are fork-tender, drain and return to the same pot, off heat.
• Mash plant-based cheese, 2 tbsp (4 tbsp) plant-based butter and 1/4 cup (1/2 cup) plant-based milk into potatoes until creamy.
• Season with salt and pepper. 

• When filling is done, top with mash, spreading into an even layer. (TIP: Use a fork to create a design on top of mash. This adds texture and helps the potatoes brown in the oven.)
• Broil in the middle of the oven for 4-5 min, until mash begins to brown. 
• Remove cottage pie from the oven and let stand 5 min. 
• Divide between plates.

If you've opted to add turkey, add turkey along with mushrooms to the pan. Season with salt and pepper. Cook for 4-6 min, breaking up turkey into smaller pieces, until mushrooms have softened and turkey is cooked through.** Follow the rest of the recipe as written.