I have been making this pie for years and my family loves it. One slight change in the ingredients is the butter should be melted not softened. Also, for those who had a problem getting a crust -- my recipe calls for all the ingredients to be put into a blender and blended on "high" for a minute. I have always had a nice bottom crust and the blender may have something to do with it.

Reviewed On: Nov. 15, 2009

This recipe is fantastic. I followed Nette's suggestion to use additional spices and also spice up the flour. Then used two Knorr's beef bullion cubes and four cups of water to make more gravy. I also de-fatted the broth but I did it before adding the flour. Also, I took about 1/2 cup of de-fatted broth, added the flour and then whisked it and added it to the remaining broth to make the gravy. Not a lump in sight.

Reviewed On: Jan. 17, 2009

I just made this for dinner and it was simply spectacular. My husband is still raving about it. I used 1/8 tsp cayenne pepper instead of red pepper flakes and half & half instead of heavy cream. It was delicious and nice and creamy. I also used meat tortellini.

Reviewed On: Aug. 21, 2008