Boil the Potatoes:

• Place the peeled, cubed potatoes in a large pot and cover with water.
• Add salt and bring to a boil over medium heat.
• Simmer for about 20 minutes or until the potatoes are fork-tender.
• Drain and let them sit in a colander for 5 minutes.

Prepare the Meat Sauce:

• While the potatoes cook, heat olive oil in a large skillet over medium heat.
• Add the diced onion, chopped carrot, and celery. Season with thyme and rosemary.
• Cook for 6-8 minutes on low heat until softened.
• Add the minced garlic and ground beef. Increase the heat and cook for 8-10 minutes, stirring occasionally, until the meat is browned.

Simmer the Sauce:

• Stir in the tomato paste and pour in the wine. Cook for 2 minutes to let the alcohol evaporate.
• Sprinkle in the flour, season with salt and pepper, and cook for another 4 minutes.
• Pour in the beef stock and add the canned diced tomatoes. Stir well and let simmer for 20 minutes.
• Add the frozen peas and cook for another 5 minutes.

Preheat the Oven & Prepare Baking Dish:

• Preheat the oven to 210°C (410°F).
• Grease a deep 20cm x 25cm (8-inch x 10-inch) baking dish.

Make the Mashed Potatoes:

• Pass the cooked potatoes through a potato ricer or mash them in a bowl.
• Pour the warm heavy cream over the potatoes, then mix in the cubed butter, nutmeg, Parmesan cheese, and eggs.
• Stir until well combined and smooth.

Assemble & Bake:

• Spread the meat sauce evenly in the baking dish.
• Spoon the mashed potatoes over the top and smooth it out. Optionally, use a spoon to create a decorative pattern.
• Bake for 35-40 minutes, or until the potatoes are golden and lightly crisp on top.

Serve & Enjoy:

• Let the cottage pie rest for a few minutes before serving.
• Garnish with chopped fresh parsley if desired.