Reviewed: Dec. 21, 2008

I accidentally burned it a little but it was still incredibly delicious! We also used ground turkey which smells very bad but tastes great.

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emily

Cooking Level: Intermediate

Living In: Casper, Wyoming, USA

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Reviewed: Oct. 10, 2008

I enjoyed this recipe and my husband raved about it. As I was in a hurry I simmered for about 20 mins, added some peas, carrot & mushrooms then topped with potato & cheese and baked in the oven. As recommended by others I didn't add anywhere near as much pepper as the recipe calls for. This would be great over pasta so I am going to try that next time.

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cj

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Reviewed: Oct. 6, 2008

This was delicious! I used stewing meat instead of ground beef and reduced the pepper by half. Served over rice. Yum!

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Tinkertec

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Reviewed: Sep. 4, 2008

Add lots of vegatable, was a bit sweet, which was a good thing.

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GTHERE

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Reviewed: May 20, 2008

Good base for extra's, I also added diced carrot, corn & peas. Topped it with a cheddar mash, I think it needs the tangy taste from the cheese to cut the richness of the mince. I kept to the recipe other than that, don't think the pepper is overwhelming at all.

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caroline

Cooking Level: Expert

Living In: Canterbury, Kent, England, U.K.

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Reviewed: Apr. 16, 2008

This is a close approximation of what I would consider a typical New Zealand mince stew. But we don't have onion powder here and don't use garlic powder or teriyaki sauce (we use soy sauce). I wonder if it's been Americanised a bit. We usually have peas and carrots in the stew as well. The first day we serve it on toast. The next day it will thicken up a bit so the leftovers become shepherd's pie. It's the traditional food for those on a tight budget.

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Natasha

Cooking Level: Beginning

Living In: Auckland, Auckland, New Zealand

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Reviewed: Mar. 29, 2008

This is still in my crock-pot, it smells divine. I adjusted the recipe a bit. I cut the amount of mince in half and added 3 peeled and cubed potatoes, 2 peeled and cubed kumara (sweet potato if you are North American), 2 diced carrots, 2 diced stalks of celery. I also added an envelope of Wattie's dark gravy paste along with the recipe ingredients. I'm going to make biscuits to go with it and some corn on the cob. YUM! Can't wait until dinner!

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Kiwi

Cooking Level: Expert

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Reviewed: Feb. 13, 2008

Super tasty but whoa, too much pepper! I only used 1 tablespoon and that was still too spicy for my family. I served it like chili...topped with sour cream, shredded cheese and some cilantro. I am going to use the leftovers for tacos.

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Karen

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 20, 2007

Real tasty, I think the ketchup is the key BUT does it need to be cooked for so long? Who knows? I cooked it for about half an hour, mixed some broccoli sprigs with curly pasta as the pasta was almost cooked and was eating and ENJOYING 45 mins from the start. Luvly grub. :o)

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Norcus Dorcus

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Reviewed: Jan. 11, 2007

This is absolutely DELICIOUS!!!! I've mixed in noodles or topped with mashed potatoes or served it in bread bowls - absolutely delicious! Friends take one bite and IMMEDIATELY ask for the recipe. (The only thing I've changed is less black pepper - even 1 Tbs of it still gives it a nice kick.)

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Elizabeth

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Reviewed: Aug. 23, 2006

This was pretty good - like a spicy sloppy joes, as a previous reviewer mentioned. I used a couple of ingredients I'd never cooked with before; I guess "Soy Vay" Veri Veri Teriyaki sauce counts as a real teriyaki sauce - there are so many variations on teriyaki sauce, I find. And I belatedly noticed that "Kitchen Basics" Beef Flavor Stock isn't a pure beef stock but includes vegetables and other flavorings. But I guess these more or less suffice for the teriyaki sauce and beef stock ingredients. Anyhow, this recipe was a bit of work! It was very tasty and lasted me for a few meals. I like spicy food, and was pleasantly surprised by this (I'm not used to curry powder). But my palate is not too sensitive, so I'm not sure I even noticed some other flavors, like teriyaki and garlic - maybe the pepper and curry are too overwhelming. I enjoyed eating this New Zealand recipe, but I probably won't make it again since it's so much work. Thanks for an interesting recipe though.

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2005

Very easy and super tasty - The only change I made was a bit less ketchup and a bit more teriyaki and garlic!

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SAFFIREBLUES1979

Cooking Level: Professional

Home Town: Surrey, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 2, 2005

Made this for my honorary kiwi and we both loved it! After reading the reviews, I used less pepper and after accidentally mis-reading the recipe, I used a tablespoon of garlic powder (!) and it was still great. I substituted tomato sauce and stewed tomatoes for the ketchup, as well. This is a very flavorful soup/stew that was reminicent of a beanless chili, maybe. Delicious. Next time I'll double the recipe! Thanks for posting, Kat!

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JENNYRO

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Reviewed: Oct. 7, 2004

This is an excellent recipe and can be used many different ways. I did reduce the amount of pepper, 2 tsps.and added a small amount of cayenne since so many had suggested using less, and 3 T. seemed way to much for the average taste and it was still very spicy. I also used 1/2 T. curry and only one ex-large onion. I didn't have teriyaki so used worchestershire which worked and fixed it as a shepards pie by topping with mashed potatoes and shredded cheddar, excellent. Will make many more times and I found it to still be quite spicy even with these changes.

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PAMELLA22

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Reviewed: Sep. 2, 2004

HUM..Interesting dish. I would say this is a tweaker recipe. A good base, but you would really have to modify this dish to your taste. Maybe the amount of curry? I followed as instructed! Reviews from my family were, edible, but ple...ase do not make again. Sorry, it's just not for our taste buds. I like trying recipes as they are written, not when you have to tweak them, otherwise they become MY, recipes. TWO STARS for EDIBLE, and DELETED from my recipe box.

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BENTLEYREVIEW

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Reviewed: Jun. 18, 2004

Thank you for such an awesome recipe. When I make it I double it and freeze half. Had no teriyaki sauce so put in Worchestire (sp?) instead. Followed the comments from others and used it for sheperd's pie, added some veggies and had it on pasta, just plain on toasted garlic bread. I freeze it in large ziplock bags and throw it in the cooler for camping. Very adaptable!

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FOOTBALL.MOM

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Reviewed: Apr. 7, 2004

I made this for my husband and I. For the time it takes to cook, it really didn't seem worth it. It was okay, but we couldn't bring ourselves to eat the mountain of leftovers we had. Probably won't make again.

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HADASSAH09

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Reviewed: Mar. 21, 2004

full of flavor, but I will have to modify for my family's taste.

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MORWEN

Cooking Level: Intermediate

Home Town: Bellport, New York, USA

Living In: Blue Point, New York, USA

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Reviewed: Mar. 10, 2004

The recipe was good and I followed a few suggestions like putting veges in and making it into a shepards pie, but I think the ketchup was too much flavour for me. Next time I think I'll put in half tomato sauce and half ketchup.

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EMMYBFREE

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Reviewed: Mar. 9, 2004

After all of the previous reviews I expected something fantastic. While this has a nice flavour it is far too sweet. For all the time needed with all the simmering etc. this is really just okay, and according to my family NOT a keeper. Thanks for sharing just the same.

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GR8TWEETS

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada

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Dad's New Zealand Mince Stew

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