Wednesday, February 22, 2012

Shepherd's Pie

Shepherd's Pie   
5 large potatoes, peeled and chunked
1 pound ground beef
½ pound ground pork sausage
½ pound mushrooms, chopped
2 large carrots, chopped
2 ribs celery, chopped
1 medium onion, chopped
3 cloves garlic, minced
½ cup orange juice
2 tsp orange peel, grated
1 tsp nutmeg
¼ tsp Worcestershire sauce
½ tsp salt
½ tsp pepper
¼ cup Dijon Mustard
2 tsp brown sugar
2 tsp rice vinegar
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, saunage, mushrooms, carrots, celery, onion and garlic over medium heat until the meat is no longer pink and the vegetables are tender, drain.
3. Stir in orange juice, orange peel, nutmeg, Worcestershire sauce and 1/4 tsp. each of salt and pepper. Bring to a boil; cook until liquid is evaporated. Transfer to two greased 8 inch 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 the 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 month.
6.To use frozen casserole:: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 20-25 minutes longer or until heated through.

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