Cheesy Pork Sausage and Potato Bake with Thyme

Nothing beats a classic comfort dish that warms you from the inside out. This hearty casserole combines a rich, tomatoey pork sausage filling packed with fresh vegetables and herbs, topped with creamy thyme-infused mashed potatoes. A sprinkle of white cheddar, broiled to golden perfection, creates an irresistible crust that will have everyone coming back for seconds.

Best of all, everything comes together in one pan-from stovetop to oven-making this cozy meal as easy as it is delicious. Serve it straight from the pan for a rustic, family-style dinner that feels like home.

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Ingredients

16 ounce Yukon Gold 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

4 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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat the broiler to high. Wash and dry all produce. Dice potatoes into ½-inch pieces. Strip thyme leaves from stems and roughly chop. Trim, peel and halve carrot lengthwise, then slice crosswise into ¼-inch-thick half-moons. Finely dice celery. Halve, peel and finely chop onion. Peel and mince garlic.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return potatoes to pot. Mash with 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 (use a large pan for 4 servings) over medium-high heat. Add carrot; season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes. Add celery, onion and another drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are just tender, 5-7 minutes. If browning too quickly, add a splash of water. Stir in garlic and 2 teaspoons chopped thyme; cook until fragrant, 30 seconds.
4. Remove sausage from casings; discard casings. Add sausage to pan with veggies. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add tomato paste and flour; cook, stirring, until thoroughly combined, 1 minute.
5. Gradually stir ½ cup water into the pan. Stir in stock concentrate and bring to a boil. Cook until mixture is very thick, 1-2 minutes. Turn off heat. Taste and season with salt and pepper. If your pan isn’t ovenproof, transfer mixture to a baking dish.
6. Top sausage filling with an even layer of mashed potatoes, leaving a small gap around the edge. Evenly sprinkle with cheddar. Broil until browned, 3-4 minutes. Watch carefully to avoid burning. Serve directly from the pan.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any ground pork or even ground beef. Adjust seasoning to taste.

Can I make this dish ahead of time?

Absolutely! Assemble the casserole 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 melting cheese like mozzarella, provolone or a mild gouda will work well.