Reviewed: Nov. 29, 2009

I used leftover turkey and mashed potatoes from Thanksgiving for this recipe. I omitted mushrooms and green beans since I didn't have any on hand, so I just added extra zucchini. I think it worked out great!

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Kimsyl

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

This was delicious! And a great way to incorporate lots of garden veggies. I didn't bother with the pie crust, and I did mix in a teaspoon of chicken boullion into the meat mixture for extra flavor. I mixed all the veggies in with the meat - diced carrots, green beans (steamed for a bit first), diced zucchini. I sprinkled the top with paprika for a decorative touch. I will definitely make this again.

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Cecilia

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Reviewed: Aug. 20, 2009

SOO TASTY. Thanks for a delicious and easy recipe.

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heathorock

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Reviewed: Jul. 14, 2009

The flavor was great. I did not use the pie crust and instead put it in a 9x13 casserole dish. I changed up the veggies too. added some red cabbage, yellow pepper, another carrot. Took out the green beans but topped with a can of corn.

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TinaK

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Reviewed: Apr. 13, 2009

I was shocked at how good this recipe is. I did make a few changes which include sauteing sweet onions, garlic and pepper and added this mixture to the ingredient list. I will say it again, I was shocked at how good this recipe is. I had to freeze the second pie to save my husband from a food induced coma. Definitely a permanent part of the rotation.

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desiree2776

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2008

Everyone liked this. I used prepared crust and cooked diced turkey breast instead of the ground turkey. The only thing I omitted was the zucchini because I didn't have any. It was good in a pinch, and nice that I had all the ingredients on hand. I think I would use more potatoes next time.

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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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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benettigravyboat

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Aug. 29, 2007

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

Cooking Level: Intermediate

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. 27, 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. 9, 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 27, 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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