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
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
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.
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.
Drain black beans.
Remove 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 sausage, white portions of green onions, red bell pepper, and corn to hot pan.
Break 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, chicken base, 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.
Bake Dish and Finish Dish
Transfer filling to prepared casserole dish. Add topping over filling in an even layer. Use back of spoon sprayed in water or cooking spray to spread potatoes evenly. 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.
Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!
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