Two Potato Shepard's Pie

If you are a sweet potato nut like me you will enjoy this different spin on a classic. Timesaver: Make 2 casseroles and freeze one!

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

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, carrots, celery, onion and garlic over medium heat until meat is no longer pink and the vegetables are tender; drain.
3. Stir orange juice, orange peel, nutmeg, Worcestershire sauce and 1/4 teaspoon each salt and pepper into skillet. Bring to a boil; cook until liquid is evaporated.
4. Preheat oven to 350°. Transfer meat mixture to two greased 8-in.-square baking dishes.
5. 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.
6. Bake, uncovered, 30-35 minutes or until heated through. Yield: 2 casseroles (4 servings each).