This has great flavor, but I found that it didn't really make enough filling for my 9-inch pie pan. The pie was not very thick. Next time I will increase the filling ingredients by about 50%. I used the Baker's Secret Pie Crust recipe from this site and it was delicious.

Reviewed On: Nov. 27, 2009

This is going to become one of my standard fall dinners. I've already made it twice - once with lamb and once with goat - and both were amazing. There's really no need to make any changes, but the recipe is quite forgiving and if you like to have a bit more of a kick, increase each spice by 50%. You can also experiment with some different vegetables - substituting sweet potatoes for some of the carrots is good. You can even make this by just throwing everything in a slow cooker for several hours. So easy!

Reviewed On: Nov. 14, 2009

We loved this. Use a thermometer to make sure that you get the desired level of doneness as everyone's oven is a little different. No sense in wasting an expensive cut of meat! Next time that I make this I will cut the salt in half. Other than that, it's perfect!

Reviewed On: Jul. 30, 2009