Savory Sausage Cottage Pie

This Sausage Cottage Pie is the ultimate homemade comfort food, delivering rich, savory flavor in every bite. Created in partnership with J Squared Eatz, this recipe features Bianco & Sons Cheese and Garlic Italian Sausage as the hearty base, layered with buttery mashed potatoes and topped with melty Irish cheddar. Baked until golden and bubbly, this easy sausage dinner is perfect for cozy nights, family meals, and anyone searching for a satisfying, flavor packed comfort food recipe.

Prep Time: 5-10 minutes | Cook Time: 30-35 minutes | Total Time: 35-45 minutes
Serves: 4-6

INGREDIENTS

Base

• 1 LB Bianco & Sons Cheese & Garlic Italian Sausage, uncased
• 1 Cup leeks, cleaned + diced
• 1 Cup carrots, diced
• 1 Cup green beans, blanched + cut into 1 inch pieces
• 1 Cup cremini mushrooms, ½ inch dice
• 4 Garlic cloves, minced
• 1 TSP tomato paste
• 2 TSP Worcestershire Sauce
• 1 ½ Cups beef stock
• ½ Cup red wine
• 2 TSP Fresh thyme
• 2 TBSP Extra-virgin olive oil (EVOO)
• 1 TBSP All purpose flour
• 2 TBSP butter
• Salt and freshly cracked black pepper, to taste

Mashed Potatoes

• 1 ½ LB Yukon gold potatoes, peeled + diced into 2 inch pieces
• 3 OZ Boursin cheese (we used garlic & herb)
• 6 TBSP Butter
• ½ Cup heavy cream
• Salt & pepper to taste

Topping/ Garnish

• 1 ½ Cups Irish cheddar, shredded
• 2 Scallions, sliced

METHOD

Base

1. Add 1 TBSP EVOO to a 10 inch cast iron pan or oven safe sauté pan. Scatter the sausage into ½-inch pieces and cook on medium until browned on all sides. Use a potato masher to break it into smaller, craggy pieces. Once evenly browned, remove the sausage with a slotted spoon and set aside, leaving behind all the rendered fat.
   
2. Add 1 TBSP EVOO to the sausage fat. Stir in leeks, carrots, green beans and mushrooms. Season with salt and pepper and cook until it softened, 4-6 minutes.
   
3. Add the garlic and thyme. Cook just until fragrant, about 30 seconds to 1 minute. Push everything to one side of the pan. Add tomato paste. Sauté until it deepens in color and begins to caramelize, about 1-2 minutes. Add the flour and toast for 1 minute. 
   
4. Pour in red wine to deglaze the pan, scraping up any caramelized bits stuck to the bottom. Allow alcohol to cook. Slowly add the stock, stirring to prevent clumping. Bring to a simmer until the mixture thickens enough to coat the back of a spoon. Add Worcestershire sauce and return sausage to the pan. Taste and adjust salt and pepper if needed.
   

Mashed Potatoes

1. Add potatoes to saucepan and submerge with cold, salted water. Bring to a simmer and cook until fork tender, about 15 minutes. 
   
2. Drain and return potatoes to the hot pot to allow excess moisture to evaporate.
   
3. Rice or mash the potatoes. Add cream, butter, and Boursin cheese. Season with salt and pepper and mix until smooth and creamy. 
   

Assemble/ Broil

1. Spread mashed potatoes evenly over the sausage mixture in the skillet. Top evenly with shredded cheddar. 
2. Broil until cheese is melted and lightly browned. Allow to cool for 10 minutes before serving. Garnish with scallions.