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Shepherds Pie with Scallion-Cheese Crust Recipe

Shepherds Pie with Scallion-Cheese Crust

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Average Rating:

Total Reviews: 73

Showing 21-30 of 73

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  • on November 07, 2009

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    I used all ground beef and didn't add the carrots and it had a nice rich flavor. I also left out the cinnamon because my husband isn't big on that flavor. The only thing I'd warn about is the liquid from the stock and the wine made the meat a little wet and it bubbled over in the oven a bit. Be sure to put your baking dish on a sheet pan and maybe go a little shy on the stock.

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  • on October 22, 2009

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    First Shephedds Pie I ever made and it was great, everyone loved it.

    I used al lean ground beef, I forgot to add the flour (since i was very busy juggling other dishes at the same time so i added cornstarch disolved in some wine and let it boil for a while. I added a little milk to the mashed potatoes to make them fluffy.

    It's a great recipe. It's a keeper.

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  • on September 21, 2009

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    This is the first Shepherds pie I have ever made and its a keeper! I made it for a potluck at my husbands work and the dish was practically licked clean! I went ahead and followed the advice to make more potatos and had to use all ground beef but everything else was the same. I will definatly make this many times!

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  • on September 17, 2009

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    This is the best shepherd's pie that I have ever had!

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  • on August 31, 2009

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    I made this recipe yesterday. We thought it was just OK. Two pounds of potatoes was not enough to cover the top. I used 1 1/2 pounds of ground sirloin, not lamb. I did not care for the cinnamon. It gave it a strange flavor. I won't make this recipe again.

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  • on March 17, 2009

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    We loved this recipe but 2 pounds of potatoes wasn't enough and barely covered the top of the dish.

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  • on March 17, 2009

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    Great recipe. Loved the fresh thyme and cinnamon. Added some scallions and cheddar cheese to the potatoes as well as on the top. A keeper!

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  • on November 19, 2008

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    This recipe was not that flavorful. It tasted like meat and potatoes but it definitely needed some more seasonings. I didn't think the cheddar and scallions meshed very well with the other ingredients in the dish; I would have just sprinkled paprika on top of the potatoes and been done with it.

    You should not make the potatoes as they do in the recipe or they will turn out bland. You need to add milk to make them light and fluffy!

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  • on November 13, 2008

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    This recipe is fantastic. Regarding the meat, the grocery store at my house only sells lamb (unground in approximately one pound packages. As I didn't have a need for another half pound of lamb, I flipped the recipe a bit and used more lamb than beef in my recipe. As I am somewhat of a novice, I also couldn't find the particular mushrooms in this recipe and wasn't about to travel to the ends of the earth to find them. I used standard mushrooms from the produce section at my grocery store and ..... I don't know how either of these changes impacted the recipe, but as it was, this was one of the best meals I have ever cooked. I did, HOWEVER, use my own mashed potato recipe - much like some of the other reviewers, I thought that using my recipe in lieu of the directions might taste a bit better (I added sour cream. Awesome recipe!

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  • on October 31, 2008

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    My husband has been begging me for years to make him Shepherds pie and after many different recipes he pronounced this one as his favorite! Even my picky eater children went back for 2nds. I used one pound of ground lamb and one pound of ground beef. I also drained the fat from the meat (there was at least 2/3 cup of fat!!!! before adding the sauteed vegetables. I agree with the other reviews that the cinnamon can be overpowering so cut it in half or better yet, use just a pinch of ground allspice - it has more depth than cinnamon. I also used 2 Tablespoons of tomato paste in place of the puree. Other than that I followed the recipe. Make this sometime -- you will not be disappointed!!!!

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