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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 three months. Did we mention Cumberland pie is a cousin, but with bread crumbs on top? —Marcie Brooks-Smith, Fort Collins, Colorado
  • Total Time
    Prep: 35 min. Bake: 30 min.
  • Makes
    2 casseroles (4 servings each)

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 zest
  • 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 orange juice, orange zest, nutmeg, Worcestershire sauce and 1/4 teaspoon each salt and pepper into skillet. Bring to a boil; cook until liquid is evaporated.
  • Preheat oven to 350°. Transfer meat mixture to two greased 8-in. square baking dishes.
  • Drain potatoes and place in a large bowl. Add mustard, brown sugar, vinegar and remaining salt and pepper; mash until smooth. Spread over meat mixture.
  • Bake, uncovered, 30-35 minutes or until heated through.
    Freeze option: Cover and freeze unbaked casserole up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 30 minutes. Uncover and bake 20-25 minutes longer or until heated through.
Nutrition Facts
1-1/2 cups: 410 calories, 13g fat (5g saturated fat), 53mg cholesterol, 573mg sodium, 54g carbohydrate (20g sugars, 8g fiber), 19g protein.

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