Breakfast Cottage Pie 

A sweeter twist on the classic Shepherd’s or Cottage Pie, this recipe combines Pete’s Housemade Maple Blueberry Sausage and their Double Smoked Bacon, topped with a sweet potato crust and a sprinkling of pecans. Perfect for breakfast or dinner!


For topping: 

2 large sweet potatoes, peeled and diced 

1 russet potato, peeled and diced 

1 egg, whisked 

Salt and pepper to taste 

In a pot with salted water, add both potatoes and bring to a boil. Continue to boil over medium heat until fork tender. Drain, mash and allow to cool slightly, beat in egg and season to taste. Set aside. 


For filling: 

5 links Pete’s Housemade Maple Blueberry Sausage, removed from casing* 

3 slices Pete’s Double Smoked Bacon, diced 

½ white onion, peeled and diced 

1 clove garlic, minced 

1 apple, peeled and grated 

½ cup blueberries

1 tsp Dijon mustard

2 tbsps flour 

¼ cup Pete’s Fresh Apple Cider   

2 eggs, whisked 

Salt and pepper to taste 

Fresh rosemary 

Cinnamon, optional 

In a skillet, over medium heat, sauté sausage, breaking up as you stir, until browned. Drain and set aside. In the same skillet over medium heat, cook bacon until brown. Using a slotted spoon, remove from pan but retain bacon fat. In the bacon fat, sauté onion and garlic over medium low, stirring often until softened, season with salt and pepper. Add blueberries and apple and sauté for one minute. Add sausage and bacon back to pan. Stir in mustard. Add flour and cook, stirring 1-2 minutes until beginning to brown. Slowly stir in apple cider and allow to thicken. Remove from heat and slowly add in egg. Sprinkle with rosemary and season with salt, pepper and a touch of cinnamon if desired. 

Preheat oven to 400°f. Place filling in medium sized casserole dish, top with mashed potatoes, fluffing with fork to create texture. Bake for 20-30 minutes until golden and topping has crisped slightly. Remove from oven and sprinkle with pecans. Enjoy!

*Note: Pete’s Housemade Maple Blueberry Sausage is available in our Bedford location only.


Recipe created by Chef Dany Duguay


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