Chicken Cottage Pie

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Drain and return potatoes to pot. Mash with sour cream, 1 TBSP butter (2 TBSP for 4 servings), and 1 tsp chopped thyme until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper. • Cover to keep warm.

• While potatoes cook, heat a drizzle of oil in a medium, preferably ovenproof, pan (use a large, preferably ovenproof, pan for 4 servings) over medium-high heat. Add carrot; season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes. • Add celery, onion, and a large drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are just tender, 5-7 minutes. TIP: If veggies begin to brown too quickly, add a splash of water. • Stir in garlic and 2 tsp chopped thyme; cook, stirring, until fragrant, 30 seconds.

• Remove sausage* from casing if necessary; discard casing. • Add sausage to pan with veggies. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add tomato paste and flour; cook, stirring, until thoroughly combined, 1 minute.

Open package of chicken and drain off any excess liquid; season all over with salt and pepper. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or chicken sausage for pork sausage.

• Gradually stir ½ cup water (¾ cup for 4 servings) into pan with sausage mixture. • Stir in stock concentrate and bring to a boil. Cook until mixture is very thick, 1-2 minutes. • Taste and season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer filling now to a baking dish.