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Two-Potato Shepherd's Pie

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. Did we mention Cumberland Pie is a cousin, but with bread crumbs on top? —Marcie Brooks-Smith, Fort Collins, Colorado
8 ServingsPrep: 35 min. Bake: 30 min.

Ingredients

  • 5 large potatoes and/or sweet potatoes, peeled and cut into chunks
  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 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,
© Taste of Home 2013

2 of 2

Two-Potato Shepherd's Pie (continued)

Directions (continued)

  • 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).
Nutrition Facts: 1 serving equals 410 calories, 13 g fat (5 g saturated fat), 53 mg cholesterol, 573 mg sodium, 54 g carbohydrate, 8 g fiber, 19 g protein.
© Taste of Home 2013