Peel and cube potatoes. Place in pot with enough water to just cover potatoes. Boil potatoes until fork tender. Drain all water. Add milk, butter, 1 tsp. salt and 1/4 tsp pepper. Mash potatoes until smooth and creamy. Add additional milk to thin if needed. Add additional salt and pepper to taste. Cool and place in gallon size bag if making for a prep-ahead freezer meal.

Place carrots, garlic, and onions in small zip lock bag.

Place water, bay leaves, beef base, Italian seasoning, rosemary, and tomato paste in QUART size zip lock bag. Squoosh to mix.

Place swiss and parmesan cheese in small bag.

Place ground beef in another zip lock bag.

In large (2-gallon bag or grocery bag) place bagged carrot mixture, bagged tomato sauce mixture, bagged cheese mixture, bagged ground beef, bagged mashed potatoes. Make sure extra air is pushed out of each bag.  This helps preserve freshness.  Place printed recipe card inside bag so instructions are included. Label bag or recipe card with date meal was prepped. Can freeze for 2-3 months.

Preheat oven to 400°F.

In Instant Pot or on stovetop, brown ground beef. If using 90/10 ground beef or fattier, drain liquid.

Add carrot mixture. Cook for 2-3 minutes. Add tomato sauce mixture and simmer until liquid is almost gone (about 5 minutes). Remove or turn off heat and stir in pea mixture.

Pour meat mixture into 9x13 baking dish sprayed with nonstick cooking spray. Press down and smooth until even.

Place mashed potatoes in Instant Pot or pan over medium heat. Stir frequently to avoid sticking. Heated until smooth. Remove or turn off heat and stir in cheese Mixture.

Top meat layer with mashed potato mixture.

Bake uncovered at 400°F for 15-20 minutes, or until golden and bubbly.