Ingredients
5 large potatoes and/or sweet potatoes, peeled and cut into chunks1 pound ground beef1/2 pound bulk pork sausage1/2 pound medium fresh mushrooms, quartered2 large carrots, chopped2 celery ribs, chopped1 medium onion, chopped2 garlic cloves, minced1/2 cup orange juice2 teaspoons grated orange zest1 teaspoon ground nutmeg1/4 teaspoon Worcestershire sauce1/2 teaspoon salt, divided1/2 teaspoon pepper, divided1/4 cup Dijon mustard2 teaspoons brown sugar2 teaspoons rice vinegar
Preparation
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.
