Pork 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 Pork 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)
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
Pork Sausage is fully cooked when internal temperature reaches 160°.
