Pork Sausage Cottage Pie

Pork Sausage Cottage Pie

topped with Cheesy Thyme Mashed Potatoes

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No matter the weather, we firmly believe that there’s nothing better than homey, comforting classics that warm you from the inside out. If you agree, look no further! 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 are sprinkled with white cheddar, then broiled to create an irresistible crust. It all bakes up in the same pan that the sausage is cooked in, making it as easy as...well, you get it!


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

Total Time50 minutes
Prep Time15 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

16 ounce

Yukon Gold Potatoes

3 ounce


2.5 ounce


1 unit

Yellow Onion

1 clove


¼ ounce


4 tablespoon

Sour Cream


9 ounce

Longhini's Pork Sausage

1.5 ounce

Tomato Paste

1 tablespoon



1 unit

Beef Stock Concentrate

½ cup

White Cheddar Cheese


Not included in your delivery



1 tablespoon

Cooking Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories840 kcal
Fat51 g
Saturated Fat22 g
Carbohydrate61 g
Sugar12 g
Dietary Fiber9 g
Protein36 g
Cholesterol140 mg
Sodium1590 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Potato Masher
Medium Pan
Instructionsarrow up iconarrow up icon
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• 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.


• 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.


• Meanwhile, 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 until fragrant, 30 seconds.


• Remove sausage* from casing; 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.


• 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. • Turn off heat. Taste and season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer filling now to a baking dish.


• Top sausage 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.