Cheesy Pork Sausage Cottage Pie with Thyme Mashed Potatoes

There’s nothing quite like a warm, comforting dish that fills your kitchen with incredible aromas and your belly with satisfaction. This pork sausage cottage pie is a twist on the classic, featuring a rich, tomatoey filling packed with fresh vegetables and herbs. The star of the show is the creamy mashed potatoes, infused with thyme and topped with white cheddar that gets beautifully browned under the broiler.

Every spoonful delivers a perfect balance of savory sausage, tender veggies, and velvety potatoes. It’s a complete meal in one dish that’s sure to become a family favorite. Whether you’re looking for a weeknight dinner or a cozy weekend meal, this cottage pie delivers comfort and flavor in every bite.

Log in to save recipes and build weekly shopping lists.

Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry all produce. Dice the potatoes into ½-inch pieces. Strip the thyme leaves from the stems and roughly chop. Trim, peel, and halve the carrot lengthwise, then slice crosswise into ¼-inch half-moons. Finely dice the celery. Halve, peel, and finely chop the onion. Peel and mince the garlic.
2. Place the diced potatoes in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return the potatoes to the pot. Mash with the sour cream, 1 tablespoon butter, and 1 teaspoon chopped thyme until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper. Cover to keep warm.
3. Meanwhile, heat a drizzle of oil in a medium ovenproof pan over medium-high heat. Add the carrot and season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes. Add the celery, onion, and another drizzle of oil; season with salt and pepper. Cook, stirring, until the vegetables are just tender, 5-7 minutes. If they begin to brown too quickly, add a splash of water. Stir in the garlic and 2 teaspoons chopped thyme and cook until fragrant, about 30 seconds.
4. Remove the sausage from its casing and discard the casing. Add the sausage to the pan with the vegetables. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. Add the tomato paste and flour, and cook, stirring, until thoroughly combined, about 1 minute.
5. Gradually stir in ½ cup water. Add the stock concentrate and bring to a boil. Cook until the mixture is very thick, 1-2 minutes. Taste and season with salt and pepper. If your pan is not ovenproof, transfer the filling to a baking dish.
6. Top the sausage filling with an even layer of the mashed potatoes, leaving a 1-inch border around the edge of the pan. Evenly sprinkle the mashed potatoes with the white cheddar cheese. Broil until browned, 3-4 minutes, watching carefully to avoid burning. Let rest at least 5 minutes, then divide between plates and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute Italian pork sausage with chicken or turkey sausage, or even a plant-based sausage for a different flavor.

Can I make this dish ahead of time?

Absolutely! Assemble the cottage pie without broiling, cover, and refrigerate for up to 24 hours. When ready, broil until heated through and the top is golden.

What can I use instead of white cheddar?

Any good melting cheese like mozzarella, provolone, or a mild gouda would work well. For a sharper flavor, try aged cheddar.