Shepherd's Pie

Prep: 35 min
Bake: 30 min
Yield: 2 casseroles, 4 servings each

Ingredients:
5 large potatoes and/or sweet potatoes, peeled and cut into chunks
1 lb. ground beef
1/2 lb. bulk pork sausage
1/2 lb. 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 tsp. grated orange peel
1 tsp. ground nutmeg
1/4 tsp. Worcestershire sauce
1/2 tsp. salt, divided
1/2 tsp. pepper, divided
1/4 cup Dijon mustard
2 tsp. brown sugar
2 tsp. rice vinegar

Directions:
1. 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.
2. Meanwhile, in a large skillet, cook the beef, sausage, mushrooms, onions, carrots, celery, and garlic over medium heat until the meat is no longer pink and the vegetables are tender; drain.
3. Stir in the orange juice, orange peel, nutmeg, Worcestershire sauce and 1/4 tsp. each salt and pepper.  Bring to a boil; cook unit liquid is evaporated.  Transfer to 2 greased 8-in square baking dishes.
4. 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.
5. Bake one casserole, uncovered, at 350 degrees 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 fro 30 minutes.  Uncover and bake 20-25 minutes longer or until heated through

From: Taste of Home February/March 2012 issue

**A pretty labor-intensive shepherd's pie, but very tasty and makes great left-overs!