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 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.
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
Peel and cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil.
Cook until fork-tender, 14-18 minutes.
Reserve ½ cup of potato cooking liquid.
Drain potatoes in a colander and return to pot.
add sour cream, ¼ cup of cooking liquid, seasoning blend and a pinch of salt and pepper.
mix well and if too thick add 1 Tbsp. of liquid at a time until the consistency is to your liking.
PREPARE THE INGREDIENTS
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Remove sausage from casing
START THE FILLING
Heat a large non-stick pan over medium-high heat with 2 tsp olive oil.
Once hot add loose sausage, green onion bottoms, red bell pepper and corn.
Stir occasionally until no pink remains on ground beef, 5-6 minutes.
FINISH THE FILLING
add flour and mix until no dry flour remains.
add ½ cup of water, chicken demi, black beans, ¼ tsp salt and a pinch of pepper.
bring to a simmer while stirring often, 2-3 minutes.
Transfer filling to prepared casserole dish. Top filling with mashed potatoes using the back of a spoon to spread the potatoes across the top of the dish.
Bake in hot oven until cornbread is golden brown,10-15 minutes.
Rest at least 5 minutes to cool slightly and set.
garnishing with reserved green portions of green onions. Bon appétit!
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