Preheat oven to 350ºF.

In a medium pot with 4 quarts boiling water, add the potatoes. Boil until the potatoes are tender, about 15-20 minutes.

In a microwave safe bowl, add Pasta Partners Creamy Roasted Garlic Sauce Mix to milk and butter. Microwave on high for 3 to 5 minutes until slightly thickened, stirring after each minute or two. Set aside.

Once potatoes are tender, drain. Place the potatoes back into the pot and add the Roasted Garlic Sauce mixture. Blend together using a potato masher until smooth. Salt & Pepper to taste. Cover and set aside.

In a small bowl, whisk together egg yolk and 1 tbsp water. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the onions and carrots and cook until the onions start to become translucent, about 3 minutes.

Add the ground beef or turkey, rosemary, thyme, salt, pepper, and Worcestershire sauce. Cook until the meat is well browned – about 5 minutes.

Add the cooking sherry, chicken stock and peas. Simmer uncovered until the liquid reduces in half, about 10 minutes.

Using a rubber spatula, scrape the meat mixture into a greased 9″ x 9″ baking dish. Press down on the mixture so it’s nice and tight – this makes it easier to serve and less likely to fall apart.

Spread the mashed potatoes over the meat mixture. Press down into the dish and smooth out the top with a spatula or make a crosshatch pattern with a fork.

Brush the top of the potatoes with the egg yolk mixture and sprinkle with parmesan cheese. Place into the oven and bake for 30-45 minutes, or until the top is a golden color.