Peel the potatoes and cut them into ½-inch dice. Place in a medium saucepan and cover with cold water, and season with 1 tablespoon of kosher salt. Set over high heat, cover, and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer, and cook until tender.

Place the milk, garlic powder, and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan.

Mash the potatoes and then add the milk mixture and black pepper and continue to mash until smooth. Stir in the egg yolks and shredded Parmesan until well combined. (You should have a thick potato mash. This is important because it helps with spreading and will make for a better Cottage Pie)

Preheat the oven to 400° F. While the potatoes are cooking, prepare the Cottage Pie filling. Place the oil into a 12-inch saute pan and set over medium-high heat. Once the oil shimmers, add the garlic, red pepper flakes, knorr beef flavor bouillon, and ground beef. Cook until browned and cooked through.

Add the chopped onion, diced tomatoes, pepper, and carrots; cook until tender, approximately 7 to 8 minutes. Next, add the tomato paste, and cook for about a couple of minutes.

Add the wine and let it cook down for about 2 minutes, then add the hot water and bring to a boil; reduce the heat to low, cover, and simmer until the sauce thickens. Stir in the frozen sweet peas and cook until it is heated through.

*You should have reduced the volume by about 50 percent(ish). Taste for the season and adjust if needed.

With a spatula, spread half of the potato mash evenly into a 13" x 18" glass rectangular baking dish, then spread evenly the Cottage Pie beef filling on top of the first mashed potatoes layer, then top with the remaining mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.

Meanwhile, in a small bowl, whisk the egg wash ingredients until combined. Then, brush the potato pie with the egg wash and bake the Cottage Pie for 30 to 35 minutes or just until the potatoes begin to brown on top. Remove Cottage Pie to a cooling rack for at least 15 minutes before serving. Enjoy!