Reviewed: May 15, 2013

We're trying to save calories, so I used reduced fat cheddar and cream cheese and it still came out yum. I upped the veg amount, adding leeks, celery, and fresh carrots. A fellow reviewer suggested curry powder; it pairs well and adds a depth to lamb dishes. I froze half the amount for a future enjoyable dinner!

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Reviewer:

Cynthia C.

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Reviewed: Apr. 7, 2013

In a word....AMAZING! my family loved this pie. I will make it again and again and again!

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justannie187

Reviewed: Mar. 20, 2013

I made this for St. Pattys day and served it to people who have never had lamb. Everyone LOVED it! My hubby and I finished it for dinner last night and it was just as good. This will be a favorite in my family from now on. Absolutely fabulous!!!

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christine O'Brien

Reviewed: Mar. 19, 2013

This is one of the best Shepard's Pie's I've had in a long time!! Really liked that you could taste the cinnamon. I also added chopped celery and fresh carrots(note be sure to either cut fresh carrots really small or cook them before hand).I also suggest draining some of the grease from the pan after browning the meat. I think my favorite part of this recipe is the Dubliner cheese, it made the potatoes really unique!! Made this for St. Patrick's Day, and I will definately make it again, though my husband told me it better not be a whole year before we have it for dinner again!! THANK YOU FOR SHARING!!

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Reviewer:

Jessi123SS

Reviewed: Mar. 19, 2013

This was delicious! Because ground lamb was very expensive, I used one pound of ground lamb and one pound of ground beef (instead of two pounds of lamb). Next time, I will not add so much water to the meat mixture because it was a little "soupy." Also, since I adde dth ewhole block of Dubliner cheese (shredded), the potatoes were a bit thick to spread, so I would add more milk. But, overall, easy to make and very tasty!

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Kim C.

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

Reviewed: Mar. 17, 2013

The whole pan was gone in a day! I really didn't taste much of the cinnamon so maybe a pinch more of that next time. I mixed the cream cheese and the Dubliner cheese in with the potatoes but I think next time instead of mixing the Dubliner in, I will shred it fresh and raw on the top when it comes out of the oven. I think that will give it more of a kick with the cheese.

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kimmie

Reviewed: Mar. 17, 2013

Delicious! I watched the video and then made the recipe. I used ground turkey and low sodium chicken stock for the liquid. The rosemary went very well with the turkey. I forgot to add the ketchup, but I don't feel like it was missed. I only had extra old white cheddar, but that worked too. Definitely a keeper! I will try it with the lamb one day when I have it.

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FIT123

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Mar. 17, 2013

It was ok, not great. Will make again with the following changes: ground beef, beef stock instead of water, tomato sauce instead of ketchup, no cinnamon, less rosemary. More cheese inside of potatoes and lots on top before baking.

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The Dutch Girl

Cooking Level: Intermediate

Home Town: New Brighton, Pennsylvania, USA

Reviewed: Mar. 17, 2013

Delicious! I did do a few things differently to suite my family's tastes...On a side note, I only made a 1/2 batch of this, as a full recipe would've been too much. Well, the grocery store only had a little over 1/2# of lamb (go figure), so I used ground sirloin for the rest of the meat called for. I omitted the cinnamon and rosemary, and added a bit more ketchup and a few shakes of worchestershire sauce. This was so good, that even a few pickier eaters loved it. I will def be using this recipe again! Thanks for sharing. :)

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