Boil the potatoes in generously salted water for 15–20 minutes, or until fork-tender. Drain well, then add the butter, cream cheese, milk, and cream. Mash until smooth, or use a hand mixer for extra-creamy potatoes. Season with salt and pepper to taste.

Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Drain excess grease if needed. Add the onion and carrots and cook for 5–7 minutes, until they begin to soften. Add the garlic and cook for another minute.

Stir in the tomato paste and flour and cook for 1 minute. Slowly pour in the broth, stirring as you go. Add the Worcestershire sauce, soy sauce, garlic powder, herbes de Provence, thyme, rosemary, sugar, Tabasco, salt, and pepper.

Stir in the frozen peas and simmer for 5–10 minutes, until the filling has thickened into a rich gravy. Taste and adjust the seasoning as needed.

Spread the meat mixture into a greased 9×13-inch baking dish. Spoon the mashed potatoes over the top and spread them evenly to the edges. Drag a fork across the potatoes to create ridges that will brown in the oven. Cover the entire thing with whatever cheese you love.

Bake at 400°F for 20–25 minutes covered, Uncover and bake until the filling is bubbling around the edges and the potatoes are beginning to turn golden.

For a crispier, golden top, broil for 2–3 minutes before serving. Keep a close eye on it so the potatoes don’t burn.

Tip: Traditionally, shepherd’s pie is made with lamb and cottage pie is made with beef. Use either depending on what you prefer.