I've made this twice, and am waiting for another dish of it to finish baking right now. It is the best breakfast casserole on this site. I made it the 1st time for guests, and all told me it was delicious and a few asked for the recipe. All the flavors mix well together while they are in the oven, and it comes out a cheesy, flavorful, hearty meal. The shredded potatoes mixed with the butter makes a perfect crust. I never add any other veggies, and I think bell pepper would add a contrasting flavor, however I haven't tried it. It's a meal all by itself, no need for any other meats or breads to go along with it. Enjoy!

This is my 1st time making Shepherds pie after my husband told me that he would like it added to our family menu. I liked it. I have to say that the rosemary really stars in this dish. Don't leave out the rosemary! I made the recipe exactly as described (except I added milk to potatoes). When I make it again (and I will!), I will use less mashed potatoes, There was a bit too much. Also I think if I had left the meat mixture a little runny, without cooking all of the liquid, it would have enhanced the texture. Otherwise, I would say that this will be a regular menu item in our home. Good Job!

I have to say that this is one of the most unique and delicious salads that I have ever prepared. I brought it to a turkey dinner with friends, and got plenty of compliments. It's a good winter salad with lots of flavors that compliment a holiday-like meal (turkey, ham, etc). Ok, so I did change a couple things. One out of necessity and another to save time: I could not find the specified cheese in the grocery, so I substituted with feta. The feta worked very well with the other flavors. I suppose I could have bought a different blue cheese, but was not sure of my friends preferences, however I love blue cheese, and it would have worked well with the salad. Another change, I bought pre-glazed nuts, instead of glazing them myself. This was out of pure laziness, but no one noticed the difference until I was asked, and had to fess up. :) I made the salad in the morning before work, and served it that evening. A tip from a friend about making salads ahead: dressing on the bottom, toppings like meat and other veggies put in next, the lettuce and finally cheese. Then toss before serving. This keeps the lettuce from wilting, and nicely marinates the other ingredients. Good tip huh? Make this salad exactly as told. You will not be disappointed! It would also work as a meal on it's own, with some chicken, turkey, or ham mixed in.