Cliff Bartlett
R.I.P. 5/17/2021
I've been wanting to do this recipe for a while now and with the cold nights and mornings we've been having I decided to give it a go. This recipe makes enough for two pies and rather than splitting the recipe, I took their advice and froze one for another time. Here's the pic's.
The Veggies. Mushrooms, carrots, celery, onion and garlic.
My wife's been doing a lot of holiday baking in the kitchen so I cooked five large russets outside on my camp stove.
Added some spicy brown mustard, brown sugar, rice vinegar and salt and pepper. Stirred and mashed the potatoes.
One pound of ground beef and half pound of bulk pork sausage.
Added the veggies to the meat mixture.
Cooked until the meat was no longer pink and the veggies were soft.
Then added orange juice,
Divided.
Added the mashed potatoes.
Cooked one and froze the other.
The Veggies. Mushrooms, carrots, celery, onion and garlic.
My wife's been doing a lot of holiday baking in the kitchen so I cooked five large russets outside on my camp stove.
Added some spicy brown mustard, brown sugar, rice vinegar and salt and pepper. Stirred and mashed the potatoes.
One pound of ground beef and half pound of bulk pork sausage.
Added the veggies to the meat mixture.
Cooked until the meat was no longer pink and the veggies were soft.
Then added orange juice,
Divided.
Added the mashed potatoes.
Cooked one and froze the other.