This recipe was pretty good. Like others, I was a little scared of the cinnamon and cloves. But you can smell them more than actually taste them. I followed the advice of others and added more potatoes. I put 1 1/2 potatoes on the bottom, then meat, then 1 1/2 potatoes on the top. I also added the cream of mushroom soup instead of the half and half. I increased the water to 3/4 cup as well. It probably would be good with cream of celery soup, too.
I left out the bell pepper (don't like it), the celery (didn't have any) and the red pepper (don't like it). I also used chopped baby carrots as I didn't have shredded carrots or the regular carrots.
I cooked the meat first and added the vegetables to the meat, without the olive oil. (Others mentioned the dish was too oily. If you use super lean meat, it's not a problem.) This would probably be good with any vegetable like mushrooms or maybe a little zucchini.
I also turned down the heat to 400 and covered the dish with foil, as others noted that the top potatoes got too dry. I only cooked it for 50 minutes in my stoneware casserole. I sprinkled grated parmesan cheese on top and let it sit in the oven a couple minutes at the end. That was really good.
The hubby liked this dish pretty well, so I'll be adding it to the rotation.
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