Extremely easy and tasty. I made a pie crust with some left over flaky pastry, and as it is winter, I used a large can of peaches in juice. I substituted the juice from the peaches instead of water, Splenda instead of sugar and added a few drops of almond extract. I needed to add some extra water, possibly because the fruit juice was a little thick, and it turned out perfectly. It took a bit of rearranging to get the mixture through the the layers of peach slices, so next time I'll put it on while the sauce is warm and put a top layer of peach slices on afterwards.

Reviewed On: Jan. 16, 2009

Poor recipe and tastes odd. Nothing like a traditional English Cottage Pie.

Reviewed On: Jan. 13, 2009

Pretty good. We made this last weekend and it was gone in four days. Not quite as tasty as the one in the Edmond's Cookbook, but still very good. I used a simple butter icing with a few walnut halves on top.

Reviewed On: Jan. 13, 2009