All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Howdy! When you've had a hard day on the dusty trail, roping the steers on your trusty steed, you want a hearty meal that fills you up without turning you into a slow cowpoke. This is the pie for you: beans, corn, peppers, and sausage topped with creamy potatoes and baked the perfection. Yippee-Ki-Yay! Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear out the seed portion.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Small Oven-Safe Casserole Dish
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using Beyond sausage, follow same instructions as Italian sausage in Step 3, breaking up until warmed through, 6-8 minutes. Vegetarian sausage will not brown.
If using ground pork, follow same instructions as Italian sausage in Step 3, breaking up until pork reaches minimum internal temperature, 4-6 minutes.
If using ground turkey, follow same instructions as Italian sausage in Step 3, breaking up until turkey reaches minimum internal temperature, 7-9 minutes.
If using ground beef, follow same instructions as Italian sausage in Step 3, breaking up until beef reaches minimum internal temperature, 4-6 minutes.
Make the Topping
Peel and cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil. Cook until potatoes are fork-tender, 14-18 minutes.
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add sour cream, half the potato cooking water, seasoning blend, and a pinch of salt and pepper. Mash until combined and mostly smooth. For more chunks, mash less. If too thick, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.
While potatoes cook, prepare ingredients.
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Drain black beans.
Remove Italian sausage from casing, if necessary.
Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add Italian sausage, red bell pepper, and corn to hot pan.
Break sausage into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Finish the Filling
Add flour to hot pan and stir until no dry flour remains in pan.
Add ½ cup water, demi-glace, black beans, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer. Once simmering, stir often until combined, 2-3 minutes.
Remove from burner. Transfer filling to prepared casserole dish. Spread topping evenly on filling. To make spreading easy, coat the back of a spoon with cooking spray or water.
Bake Dish and Finish Dish
Place casserole dish on prepared baking sheet to catch any drips. Bake in hot oven until topping is golden brown, 10-15 minutes.
Rest, at least 5 minutes.
Serve family-style, garnishing with crispy onions. Bon appétit!
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