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
Once upon a midnight dreary, our chefs pondered, weak and weary, / Over many cottage pies, forgotten recipe lore / While Chef Dave nodded, nearly napping, suddenly there came some tapping, / As of hungry customers gently rapping, rapping at the kitchen door. / “Cottage pie for the customer,” he muttered “tapping at my kitchen door – with beef, carrots, peas, and spooky ghosts galore. / Only this and nothing more.” (What, you thought it would be the raven? We've only got limited space here, dear customer. Have a happy and spooky Halloween!)
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
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
Prepare the Ingredients
Peel and cut potato into 1" dice. Bring a medium pot with potato and enough lightly salted water to cover to a boil.
Peel, trim, and halve carrot lengthwise. Cut halves into ¼" half-moons.
Stem and mince thyme.
Mash the Potato
Once boiling, cook potato until fork-tender, 15-18 minutes.
Drain in a colander and return to pot.
Add cheese, 2 Tbsp. milk, butter, ¼ tsp. salt, and ¼ tsp. pepper and mash until smooth. If needed, add additional milk 1 Tbsp. at a time.
While potatoes cook, brown beef.
Brown the Beef
Place a medium pan (or cast iron skillet) over medium heat. Pan should be 8" in diameter.
Add ground beef to hot pan and cook, breaking up with a spoon, until no pink remains, 6-8 minutes.
Transfer beef to a plate. Reserve pan; no need to wipe clean.
Make the Filling
Return pan used to brown meat to medium heat and add 1 tsp. olive oil.
Add carrot, peas, thyme, ¼ tsp. salt, and ¼ tsp. pepper and stir occasionally until lightly charred, 5-6 minutes.
Add beef and any accumulated juices, miso, and ½ cup water to pan. Bring to a simmer and stir occasionally until slightly thickened, 2-3 minutes.
Pipe the Ghosts
Place mashed potato in piping bag. Cut a small hole on an angle in bag.
Squeezing from the top, swirl potatoes on top of filling into ghost shapes. If you're feeling extra spooky, give them some eyes with peas and a mouth with a carrot. Boooo!
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