Meal Kit

Italian Sausage Cowboy Pie

with black beans and red peppers

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 8 oz. Italian Pork Sausage Links
  • 1 Red Bell Pepper
  • Info
    2 oz. Sour Cream
  • 2 Green Onion
  • 6 oz. Yukon Potatoes
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • Info
    ½ oz. Flour
  • 1½ tsp. Pot Roast Seasoning
  • 3 oz. Black Beans
  • 3 oz. Corn Kernels

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.

  • Nutrition (per serving)

  • Calories
    571
  • Carbohydrates
    47g
  • Fat
    34g
  • Protein
    27g
  • Sodium
    1727mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Baking Sheet
  • 1 Small Oven-Safe Casserole Dish
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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