Chicken Sausage Cottage Pie
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Chicken Sausage Cottage Pie

Chicken Sausage Cottage Pie

topped with Cheesy Thyme Mashed Potatoes

There’s nothing better than comforting classics that warm you from the inside out. Enter: our chefs’ ode to the classic cottage pie. The base is a rich, tomatoey pork sausage filling chock-full of fresh veggies and herbs. On top, swoops of creamy, thyme-flecked mashed potatoes, sprinkled with white cheddar, then broiled to create an irresistible crust.

Allergens:
Milk
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Prep Time15 minutes
DifficultyMedium

Ingredients

serving amount

16 ounce

Potatoes

3 ounce

Carrot

2.5 ounce

Celery

1 unit

Onion

1 clove

Garlic

¼ ounce

Thyme

3 tablespoon

Sour Cream

(Contains Milk)

9 ounce

Italian Chicken Sausage Mix

1 unit

Tomato Paste

1 tablespoon

Flour

(Contains Wheat)

1 unit

Beef Stock Concentrate

½ cup

White Cheddar Cheese

(Contains Milk)

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories820 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate65 g
Sugar14 g
Dietary Fiber6 g
Protein38 g
Cholesterol190 mg
Sodium1860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Medium Pot
Potato Masher
Strainer
Medium Pan

Instructions

Prep
1

• Heat broiler to high. Wash and dry produce. • Dice potatoes into ½-inch pieces. Strip thyme leaves from stems; roughly chop leaves. Trim, peel, and halve carrot lengthwise; slice crosswise into ¼-inch-thick half-moons. Finely dice celery. Halve, peel, and finely chop onion. Peel and mince garlic.

Make Mashed Potatoes
2

• 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.

Start Filling
3

• 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.

Cook Sausage
4

• 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.

Finish Filling
5

• 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.

Finish & Serve
6

• Top filling with an even layer of mashed potatoes, leaving a 1-inch border around edge of pan. Evenly sprinkle mashed potatoes with cheddar. Broil until browned, 3-4 minutes. TIP: Watch carefully to avoid burning. • Let rest at least 5 minutes, then divide between plates and serve.

Chicken Sausage is fully cooked when internal temperature reaches 165°.