This was pretty good but certainly not five stars. If I made it again, I probably wouldn't make it the same way. I cooked it in the oven for four hours - used a 4 pound brisket but it did not come out fork tender. I used fresh rosemary, extra carrots and I added some liquid smoke, I also thickened the juices to make a gravy. The carrots were delicious but the meat a little too tough.

Reviewed On: Sep. 30, 2009

Loved it. I halved the recipe to make one pie. added a little extra low fat crunchy peanut butter and a little less powdered sugar than recommended. I used light whipped topping and light cream cheese. i totally skipped the milk. not sure why it needs milk - it was delicious and creamy without it. I mashed graham crackers and mixed them with butter for the crust because i could not find a premade crust in NYC! topped it with mini choc chips because I had them in the fridge. Fast and easy to make.

Reviewed On: Aug. 9, 2009

Really, really good. i used half ground lamb, and half a pound of very lean ground sirloin. there was so little grease that I did not need to drain it off. Added three cloves of garlic, at least a quarter cup of worstershire sauce, one onion and a one teaspoon of dried thyme as I cooked the meat mixture. the thyme is fantastic. i also added about a half cup sour cream, two tablespoons butter and some milk to get the right consistency on the mashed potatoes. left the onion out of the potatoes. i stuck with the beef broth and thought it worked out great. I used chopped fresh carrots - right out of the garden so they were tender and sweet - and a handful of peas instead of mashed carrots. Topped it with a little extra cheese and paprika as others suggested. Will definitely make it again despite it being time consuming.

Reviewed On: Aug. 9, 2009