Two Potato Shepherd's Pie (TNT)

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Two Potato Shepherd's Pie (TNT)

Post by pstarkoski on Fri Jan 27, 2012 6:11 am

This is yummy!---and different from your regular shepherd's pie since it has mashed sweet potatoes along with white potatoes...and the orange juice adds a really different twist!

Two-Potato Shepherd's Pie

Shepherd's Pie has another name, Cottage Pie, and mashed potatoes have another alternative - sweet potatoes. Whatever you call it, there's enough in the recipe to bake one
casserole and freeze the other for up to 3 months.

5 large potatoes and/or sweet potatoes, peeled and cut into chunks
1 pound ground beef
1/2 pound bulk pork sausage
1/2 pound medium fresh mushrooms, quartered
2 large carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup orange juice
2 teaspoons grated orange peel
1 teaspoon ground nutmeg
1/4 teaspoon Worcestershire sauce
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup Dijon mustard
2 teaspoons brown sugar
2 teaspoons rice vinegar
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, in a large skillet, cook the beef, sausage, mushrooms, carrots, celery, onion and garlic over medium heat until meat is no longer pink and the vegetables are tender; drain.
Stir in the orange juice, orange peel, nutmeg,
Worcestershire sauce and 1/4 teaspoon each salt and pepper. Bring to a boil; cook until liquid is evaporated. Transfer to two greased 8-in. square baking dishes.
Drain potatoes and place in a large bowl. Add the mustard, brown sugar, vinegar and remaining salt and pepper; mash until smooth.
Spread over meat mixture.
Bake one casserole, uncovered, at 350° for 30-35 minutes or until heated through. Cover and freeze the remaining casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover and bake 20-25 minutes longer or until heated through.
Yield: 2 casseroles (4 servings each).
Recipe source: Taste of Home Magazine, February, March, 2012, submitted by Marcie Brooks-Smith of Fort Collins, Colorado.


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