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Pork Sausage Cottage Pie
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Pork Sausage Cottage Pie

Pork Sausage Cottage Pie

topped with Cheesy Thyme Mashed Potatoes

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!

Allergens:
Milk
Wheat

The quantities provided above are averages only.

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

Yukon Gold Potatoes

3 ounce

Carrot

2.5 ounce

Celery

1 unit

Yellow Onion

1 clove

Garlic

¼ ounce

Thyme

4 tablespoon

Sour Cream

(Contains: Milk)

9 ounce

Italian Pork Sausage

13.76 ounce

Crushed Tomatoes

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
Calories840 kcal
Fat51 g
Saturated Fat22 g
Carbohydrate63 g
Sugar13 g
Dietary Fiber10 g
Protein36 g
Cholesterol140 mg
Sodium1750 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 (peel first if desired). 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

• Meanwhile, heat a drizzle of oil in a medium, preferably ovenproof, pan (use a large 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.

Cook Sausage
4

• 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 flour; cook, stirring, until thoroughly combined, 1 minute.

Finish Filling
5

• Add ¾ cup crushed tomatoes (1 cup for 4 servings) to pan with sausage mixture. (Be sure to measure crushed tomatoes.) 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 to a baking dish now.

Finish & Serve
6

• 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 cool at least 5 minutes, then divide between plates and serve.

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