DELICIOUS! Taking other reviewer's suggestions I also made a few changes - Added potato instead of celery, brushed the bottom of the crust w/an egg white (pre-baked it on 350 for about 6 min), cooked the veggies & chicken in chicken broth (I actually didn't have any extra on hand and only had a beef bouillon cube which surprisingly worked out perfectly) Also added 1/4 c extra of broth and 1/4 c of milk to the mixture (for the dryness everyone mentioned) I felt like I made so many mistakes (my pie crust had holes in it so I had to fix it, my mixture overfilled the crust) Baked it on 375 for 40 mins. And it all turned out so YUMMY in the end, I was pleasantly surprised, the flavor is wonderful! I will definitely be making this again!!

Reviewed On: Nov. 24, 2009

Following other reviewers - I made some changes as well. Sauteed a few cloves of crushed garlic with an onion in 1 tbsp of vegetable oil before adding the beef. Drain. I added a few shakes of paprika, then added 1 packet of brown gravy mix with 1 cup of water. 2 tbsp of Ketchup (I do not think Worcester sauce belonged in Shepherd's Pie so I did not add it, unlike most reviewers who did) Then I put in a 12 oz bag of frozen mixed veggies (the kind with corn, carrots, peas and green beans in it). I did not add flour, I felt it didn't need it. Simmered it for about 5 mins. I layered this on the bottom of a 9x13 pan, then topped with my mashed potatoes (I didn't add onions to it, only mixed in the butter and cheddar cheese). The cheese is enough to not have to add salt (in my opinion). Topped with more cheese and baked at 375 for 20 min. Came out perfect and delicious! WONDERFUL for the Fall Holiday season!

Reviewed On: Nov. 3, 2009

AWESOME HEALTHY recipe! After reading reveiws, I used Panko instead (Japanese version of bread crumbs, less sodium and preserves) and added spices to it (Cayenne, Paprika, Garlic powder, Onion powder, and Italian seasoning). I also used Green Beans because I don't really like asparagus. Used half can of broth as others stated and it worked out perfect. I did not pound out the chicken, wasn't necessary. I also felt 5 TBS of olive oil was too much so the second time I made it I used only 3 TBS and it was enough. I added Provolone cheese to it 2 min before done, and put the lid back on during that time to get the cheese all melty on top of it. I read others preferred it more on the chicken but I thought that would be too much with the breading and stuff and it was. I tried both ways and my bf and I preferred cheese on top of beans, brings it all together best that way.

Reviewed On: Jul. 6, 2009