Reviewed: Dec. 31, 2007

This is a really great hearty recipe--I've served it to guests several times, and it's always a hit on cold days!

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SHANNAO


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Reviewed: Oct. 4, 2007

I love this recipe. I didn't have any Zucchini so I used asparagus which was also delicious. I've also thrown a yam in there which I boiled with the potatoes and diced up after it was cooked.

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Wasn´t very creamy but I liked it a lot and thought it was great for a healthier recipe. I made the whole wheat pie crust from another recipe on this site, lined a 9by13" pan and this recipe just filled that. I used corn instead of the green beans and mozarrela instead of Cheddar (no Cheddar cheese in Chile :() Enjoyed the recipe and will make again.

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charly

	Cooking Level: Intermediate Home Town: Austin, Texas, USA Living In: Santiago, Santiago Metropolitan Region, Chile
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Reviewed: Aug. 21, 2007

This was okay, but just barely. The only change I made was that I skipped the pie crust. It was SO dry. It may be better with a little turkey gravy thrown over the top or maybe creamed soup like others suggested. It had a very earthy flavor. My non-picky 4 year old didn't like it. My husband thought it was 'edible', but was in no hurry to take leftovers for lunch the next day. I froze one of the pies for later use and will definitely make gravy when I use it to 'save' it, but will not make this again. In a nut shell, for us it was dry and bland.

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IMATD


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Reviewed: Jul. 20, 2007

This is a decent recipe that's healthy and easy to prepare. The filling was a bit too dry and crumbly - next time, I might try adding just a few spoons of cream soup. I used canned corn, and did not add the carrot, zucchini, and green beans. 2 red potatoes would have been more than sufficient for one pie... I ended up with too thick a potato layer.

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Ana


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Reviewed: Jul. 16, 2007

it was great! I made no variations but next time I will use peas instead of green beans. I did use deep pie crust and froze the 2nd pie. Key is to use fresh parsley. It had great flavor. My only complaint is that this is NOT a 15 min recipe (which is were I found but a great make ahead meal) - more like 60 min plus 30 min bake time. Despite that, I will made again.

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Vargo5

	Home Town: Shelby Township, Michigan, USA
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Reviewed: Jun. 24, 2007

Absolutely delicious! Instead of red potatoes, I used a regular baking potato as well as half of a sweet potato. I used fresh green beans instead of canned, frozen green peas in place of the zucchini, and mozzarella cheese instead of cheddar. I eliminated the butter and flour altogether, and I didn't use a crust, but this recipe still turned out to be a success! My friends and I finished all of it in one evening!

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Carolyn


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Reviewed: Mar. 4, 2007

I was determined to make dinner tonight without having to run to store for ingredients. Found this and hit paydirt. I susbstitued corn for zucchini, and omitted the piecrust, and put it in oven for my husband and children while I went to church. I returned home later to "mom, I LOVED the Shepherd's Pie" and "Honey, that was the best Shepherd's Pie you've ever made!" (I had to remind my husband that this was my first Shepherd's Pie, but you get the point.) Thanks, Becca. This one's a keeper.

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PRAIRIEWIFE


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Reviewed: Nov. 11, 2006

Ok so I don't know if I can really review this recipe because I TOTALLY changed it! LOL! But it still turned out really good because I used the recipe as a base. I skipped the crust to start. I used fresh green beans (steamed them for 5-7 minutes then threw them in the skillet with everything else), celery, carrots and towards the end of the skilleting, added most of a can of corn (so no zucchini or mushrooms - we don't like them). Otherwise, I did everything the same - I just added a little more thyme and also some Italian seasoning. I'd say the cheese layer is a must - it was so yummy. Oh and be careful not to make the potato topping too thick. Overall, fantastic meal that we both loved!!!!!!!

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Cookette007


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Reviewed: Sep. 14, 2006

Great for make ahead dinners. Very nutrious and delicious! :-) I modified it for husband/child taste -- eliminated yellow squash, added corn. Fun to try different veggies. I find I must cook much longer for the pie crust to cook all the way. Otherwise, crust tends to be quite 'doughy.'

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REBECCAG73

	Home Town: Austin, Texas, USA Living In: Coppell, Texas, USA
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Reviewed: Sep. 28, 2004

Last year, I prepared this for "Deer Camp" and thought 2 pies would be enough...silly me. It was such a hit that I'm making 6 pies this year for the same number of men (and woman - me)!!! Tasty AND healthy - can't beat that!!!

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scrappin-mom

	Cooking Level: Expert
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Reviewed: Sep. 29, 2003

I used refrigerated pie crusts and instant mashed potatoes as time savers. Flavor is really good, my husband and I liked it but the kids were so-so on it. Froze the second pie to have on hand for an easy dinner - tasted fine reheated!

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KJPMCGEE

	Cooking Level: Intermediate Home Town: Saint Joseph, Michigan, USA Living In: Owatonna, Minnesota, USA
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Reviewed: Sep. 27, 2003

This was delicious! I only had one pie crust in the freezer, so I halved the recipe and it turned out great. I didn't use green beans or mushrooms, but substituted green peas and chopped pickles and I used yellow zucchini. I also used cream, not milk for the mashed potatoes, yum! The spices were lovely and the overall flavour is wonderful. The "filling" is so good, you could eat it alone. I found that this recipe is a bit time consuming, but the taste is worth the work. Thanks for the recipe!

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LAUREN007


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Reviewed: May 28, 2003

When putting this together it looked a little dry to my so I added a can of cream of chicken. I also used velvetta cheese cuz that is what I had on hand and the family all loved it. Great way to use up leftover turkey. Thanks, Sonya

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Sonya

	Cooking Level: Intermediate Home Town: Phoenix, Arizona, USA Living In: Gardnerville, Nevada, USA
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Reviewed: Jan. 10, 2003

This recipe has become a staple at my house- and my family typically doesn't care for Shepherds Pie! It goes together easily and is just as good reheated. Thanks, Rebecca!

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JEN BERNIER


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Reviewed: Jan. 10, 2003

This recipe is awesome! I made it as a make-ahead for a busy day and my family was delighted with it (of course those picky kids with vegetable issues were standoffish!)I am sharing it with all my friends! Thanks Becca!

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PAMPEREDPATTIE


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Reviewed: Oct. 29, 2002

DELICIOUS - a great departure from the standard beef shepherd's pie. Vary the veggies for different flavors.

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KAJIIRA

	Cooking Level: Intermediate Living In: Fairfax, Virginia, USA
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Becca's Custom Turkey Shepherd's Pie

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