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.
Yukon Gold Potatoes
Italian Pork Sausage
Beef Stock Concentrate
White Cheddar Cheese(ContainsMilk)
• 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.
• 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 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 flour; cook, stirring, until thoroughly combined, 1 minute.
• 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.
• 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.