Taste of Home Tuesday: Two-Potato Shepherd's Pie

I don't remember ever having Shepherd's Pie before so I thought we'd give it a try.  I wish I would have had some sweet potatoes on hand, I think they would have tasted good on the top.  The nutmeg and orange juice were a different flavor for me in a main dish, but they were good.  It's the perfect meal for a chilly fall evening.

Photo by Taste of Home

Ingredients

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

Directions

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).