I've made this recipe a few times now, and it's ALWAYS a hit! The second time, I drained the stewed tomatoes and it was PERFECTION! It gave me a bit thicker consistancy, which I prefer. I do up the garlic content quite a bit, and took a tip from a previous reviewer adding brown sugar. Those are the only changes I make, and this is now my staple recipe for sauce. Yesterday, I made and froze about 16 quarts!!!! Yes, it's THAT good!

Reviewed On: Oct. 24, 2009

Thanks for sharing this recipe! I did take the advice of a previous review and substitued the gravy for beef broth-it was fantastic!! I also didn't mash the carrots, but cooked until tender and layered over the beef-I added frozen peas on top, straight from the box before baking and they were nice and firm (I don't like soft peas!)LOVED IT!

Reviewed On: Aug. 6, 2009

There's not many recipes that my husband suggests we cook for his parents sometime, as a matter of fact-this was only the 2nd-and we've been together 13 years...HE LOVED IT! But I just liked it-I will add cornstarch or flour next time to thicken the sauce! Thanks for sharing!

Reviewed On: Aug. 3, 2009