recipe reviews for:

Easy Shepherd's Pie with Garlic Romano Potatoes

“This is a very easy shepherd's (cottage) pie that's topped with wonderful garlic and Romano potatoes. You can change the ingredients to add almost anything you like. Kids love this, and it's even better after sitting for a day. You should have most of the ingredients on hand so no trips to the grocery! You can substitute any cheese for the Romano, as well.”

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Reviewed: Sep. 21, 2008

A pretty good casserole. I have a similar recipe I make that uses tomato soup. Didn't have any so I tried this recipe, as I had the ingrediants on hand. The potatoes were fabulous! I used parmejan cheese and they were absolutly delicious! I still think I'm partial to my own recipe, but will definitely use this potato recipe on top. Thanks!

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heybejay

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Sep. 2, 2008

This one is definately going in our family cookbook! Everyone went back for seconds and thirds. The only things we changed was the veggies and we used fresh shredded carrots and zucchini and fresh green beans and cooked them until tender crisp prior to putting then in the pan to cook in the oven. I cant say this could get any better!

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Ummwesam

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Jun. 2, 2008

This came out quite good. The only changes I made were adding sour cream to the potatoes and using frozen veggies instead of canned.

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Roz B.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: South Riding, Virginia, USA

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Reviewed: Apr. 7, 2008

Following some suggestions, and since i'm not a fan of vegitables, i only used half the can of tomatoes. I couldn't believe how good this was! It's definately a keeper.

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Dan

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Reviewed: Mar. 19, 2008

This was so good. Definitely a new favorite in our house. I didn't have a lot of time, so I used powdered potatoes instead of boiling fresh ones, but the recipe still turned out great! Thanks - made a wonderful St. Pat's Day dinner!

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Cooknmama2

Cooking Level: Intermediate

Home Town: Bridgewater, New Jersey, USA

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Reviewed: Jan. 30, 2008

Great twist on an old favorite. I used a butternut squash instead of potatoes (more fiber and nutrients and it cooks up to have the exact some texture with more flavor). Next time I will cut the garlic in half, however. We love garlic but this was just a little too much! Very easy and very good. I'll make it again.

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yippee5

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Reviewed: Nov. 27, 2007

This recipe was great. I cut it in half and made it for my girlfriend and I tonight. I used peas and corn for the veggies. I loved the flavors from the basil and rosemary. It was very filling. It paired great with a home brewed English porter. I am definitely making this again. I used ground sirloin tonight but plan on trying it with venison and with lamb.

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Steve from Michigan

Cooking Level: Intermediate

Home Town: Warren, Michigan, USA

Living In: Clawson, Michigan, USA

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Reviewed: Oct. 22, 2007

My husband did not like this at all. He couldn't quite explain what it was about it he didn't like. One of my boys thought it was OK...he mainly liked the potatoes, I think. Other son did not like it too much. Maybe it would be better to peel the potatoes and use frozen veges (?). I used canned Veg-All - I think that's what it was called. I only tasted a little bit and I thought it was alright. My hubby wants me to throw out the recipe! (Sorry!)

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mobailey

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Reviewed: Oct. 7, 2007

Very easy and VERY good!

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WENDA

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Reviewed: Jul. 12, 2007

I did not find this "easy." It took me an hour to prepare it plus cooking time. And it was just okay. The romano was a bit overpowering. Have half left over (no one ate much) and am hoping it will be better tomorrow. Won't make this again. Sorry.

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Jul. 4, 2007

I would agree about the potatoes, they need more like 20-25 minutes, even cut up. I would also suggest simmering the beef mixture for another 10 minutes to reduce the water. Other than that, great recipe. I would make it again. Btw, great potatoes!

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Jon D

Cooking Level: Intermediate

Home Town: Forest Grove, Oregon, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 25, 2007

This was always my husband's favorite comfort food. I didn't quite get it (bland, blah) but after trying MANY recipes, I'm a believer after this one. I had to change a few things as to what I had on hand. I was trying to use up mashed potatoes so I added 1 T. of garlic powder and the 1 t. oregano to the meat mixture. Only had 12 oz. frozen corn and the tomato sauce had jalapenos in it. Had 6oz. Feta that I sprinkled over the meat mixture then frosted it all in a 9x13 dish with about an inch of mashed potatoes (at room temp. to ease spreading). Next time, I'll add chives or parsley for color and sprinkle paprika on top. This was SO tasty. I know it is my husband's favorite but he ate almost half of the whole dish himself. This will be the only recipe we use now. Thank you!!!

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Jun. 7, 2007

This was a very good change from my usual shepherds pie recipe. I used a lb. of frozen broccoli and cauliflower instead of canned veggies. I didn't have romano cheese but I always have cheddar so I used that. It was great. This was very delicious and easy to prepare. Next time per DH I will add corn also.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 9, 2007

The reason for four stars is because I only used half the recipe. I only used the mashed potato part. I was a little skeptical about the tomato sauce so I decided to make a different meat base but still use the potato recipe. The mashed potatoes are the best I have ever had on shepherd's pie. The only thing I change was the garlic. I smash one big clove and add it the the water as I'm boiling the potatoes. I find it a little less mild, but yet you can still fully taste it once you mix it with the rest of the ingredients. Don't throw the garlic out, add it to the rest of the stuff. The cheese really tops it all off. I use freshly grated parmesan and find it just as good.

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Oct. 3, 2006

This was o.k. I think the romano was way too strong and overpowered the rest of the flavors.

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KRITTLIN

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Reviewed: Sep. 18, 2006

YUMMY! I omitted the diced tomatoes since I do not care for them, used frozen mixed veggies instead of canned, and used two packages of "Simply Potatoes" mashed potatoes instead of making them from scratch. I also added shredded mozzerella to the potato mixture before baking and it was awesome! My husband does not like veggies and he had seconds. I will definitely make again.

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vay

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Reviewed: Sep. 11, 2006

True, this shepherd's pie is a bit different from what I grew up on but by using frozen veg it came out alright. The potatoes on top of this were FANTASTIC!!! I was leary of using the amount of garlic it called for so I cut back a bit but will definetely make this next time using the full amount. Husband enjoyed this a lot and it was much better the next day.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Jul. 31, 2006

I was skeptical, but this was a very delicious dinner. My husband, son and guest all loved it and we didn't have any leftovers! Next time I will use a deep dish pan because this bubbled over in the oven. I also used one can of cut green beans and one can of corn. I will definitely make this again!

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