Reviewed: Apr. 29, 2007

This was a great quick meal and made a ton of leftovers! I used instant potatoes (8 servings on the box) to speed up my cooking time. I also didn't have a cream of celery soup so used 2 cans of cream of mushroom. Worked GREAT! Very creamy and yummy. Not sure why so many people said it came out soupy, mine was not that way at all. Used 2 cups of frozen/thawed veggies. (carrots/corn/pean) And sprinkled the top with shredded chedder (a handful) about 10 minutes before it was done. Wonderful and yummy! Thanks.

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MOONMYST17

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Apr. 27, 2007

This was so yummy!!! I would definitely recommend using both soups. I also took the advice of another reviewer and browned the beef with minced onion and garlic. I used dried shitake mushroom slices since that is what I had. I used frozen corn for the veggies. Also, I used instant four cheese potatoes (2 pks). So good and very easy. Thanks for the great recipe.

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JaymieR

Cooking Level: Beginning

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Reviewed: Apr. 14, 2007

When browning the beef I added a clove minced garlic also a tablespoon dried minced onion and a little seasoning salt. In my mashed potates I added a mixture of two cubes chicken boulion in 1/4 cup water (boiling) and let dissolve I also added an egg and a little milk and garlic, minced onion and a dash of seasoning salt. I topped with Chedder and sprinkled paprika on top of the cheese. It tasted absolutely amazing

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ANGELSTAR

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Apr. 5, 2007

Besides adding onion to the meat while cooking, I changed nothing else about this recipe. We absolutely loved it!

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JENDRAS

Cooking Level: Intermediate

Home Town: Carthage, Tennessee, USA

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Reviewed: Mar. 18, 2007

excellent recipe. Shepherd's pie is traditionally supposed to be plain and simple. Even though there are simple ingredients, it is far from plain.

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mjnauert

Cooking Level: Intermediate

Home Town: Sherwood, North Dakota, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 17, 2007

Awesome! I'd never had Shepherd's pie before and didnt think I'd like it, but my husband asked me to make it for St Patrick's day. I added some frozen peas and substituted a 2nd can of cream of mushroom soup since I didn't have cream of celery, and I topped it with shredded cheddar and it was delicious!! I will definately make it every March!

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Donna

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Reviewed: Mar. 13, 2007

This was very tasty, hubby loved it and that's what matters.

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Laurie

Cooking Level: Intermediate

Home Town: Bartlett, Illinois, USA

Living In: Palm Harbor, Florida, USA

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Reviewed: Mar. 7, 2007

We liked it alot. I made the sauce as suggested, added a little worshestire sauce, frozen vegetable mix. I used both cream of mushroom and celery. I wouldn't omit either one of them otherwise it would have come out too dry. I guess I like a little sauce with my potatoes. Too much meat sauce for the amount of potatoes. Either double the potatoes or save half of the meat sauce and freeze it (which I did). This way it makes a quick easy dinner next time. I did put grated cheddar cheese on top and mashed my potatoes with butter and a little milk. I used 8x8 glass dish.

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Suzie

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Reviewed: Feb. 3, 2007

This turned out great and I will make it again. This time instead of the canned vegetables, I used fresh vegetables I had on hand, cooking them in a little butter and broth. I also added some dry sherry. Great, fast recipe!

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Jan. 20, 2007

Great family meal and easy to make.

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Steven

Living In: Knoxville, Tennessee, USA

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Reviewed: Jan. 18, 2007

Absolutely FANTASTIC!! I did take the advice of others by doubling the potatoes. It was PERFECT!! We all loved it so much we ate it for dinner the next night! I give it 5 stars, even though I modified it just a bit!

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April-918

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Reviewed: Jan. 17, 2007

As per other reviewer's suggestions, I added 1/2 onion, 1 clove of garlic and some Italian seasoning to the meat as well as some Worchester sauce. I also left out the can of celery soup and used frozen vegetables. The meat mixture tasted great, but unfortunately was buried under an inordinate amount of mashed potatoes. I literally had to search out the meat from underneath the potatoes. As a result, I would suggest lessening the amount of potatoes or increasing the meat mixture. In the end though, it’s hardly the same recipe after all the changes I made so I don’t think it fair to give it too low of a rating. Besides, if I had been more aware of disproportion of mashed potatoes versus the amount of meat mixture I may have held back on the potatoes and it could have turned out pretty yummy after all... I'm going to keep looking for other Shepherd's Pie recipes...

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FONDUE

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Reviewed: Jan. 15, 2007

Well - on the "pro" side, this recipe made a ton of food and cleared out my pantry of that can of cream of celery soup that's been there for almost a year. On the con side, the two cans of soup did make it really soupy, and the canned veggies - kind of gross looking. However, the beef needed the celery flavor for balance. Next time, I'm going to try another recipe for this dish, maybe with fresh veggies instead of canned and with just one can of cream of something soup. However, if I were to make this again, then I would double the beef and the potatoes, keeping the two cans of soup, and make two casseroles. In conclusion: I'm just not sold on this one.

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Sarah B

Cooking Level: Intermediate

Home Town: Mckinney, Texas, USA

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Reviewed: Dec. 30, 2006

I had lots of mashed potatoes left over from Christmas and I needed something to do with them...I hadn't had Shepherd's pie since I was a kid. This recipe (minus the celery soup) was wonderful!!! My DH loved it as did I. I think it would be too loose with another soup, and just the one wasn't overpowering. Also as a child we always used corn, because it is sweet and adds a nice balance of flavors. I simply used a birdseye steamer bag full of carrots, corn and green beans. I steamed them first and added them in place of the veggies in the recipe. PERFECT. Just enough of that sweet corn flavor. One other touch, I put grated cheddar cheese on top. This recipe is great to tweek to your taste.

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SILLYDILLY01

Cooking Level: Intermediate

Living In: Merrimack, New Hampshire, USA

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Reviewed: Dec. 28, 2006

Thanks for the handy recipe. It was a hit with the dinner guests. I modified it with instant mash and used instant beef stock instead of the cream of mushroom. Frozen mixed vegetables did give it more colour as recommended by one of the reviews, and the cheese topping was another great idea too. Thanks!

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LLLo

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Reviewed: Dec. 25, 2006

My family really enjoyed this! However, like some others, I left out the cream of celery soup and I used fresh mushrooms and fresh corn only, ommitting the other veggies altogether.

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camelotsg

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Reviewed: Nov. 28, 2006

This recipe was pretty good. After reading some of the other reviews I also left out the can of celery soup (it would have been WAY too soupy with it). We added peas to ours but will probably try another veggie/veggies next time. I did add some garlic and broiled steak seasoning salt to the ground beef for extra flavor. Cheese is a must on top. A good basic recipe and easy to make your own.

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Mom of 3

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2006

ITS GREAT..ESPECIALLY WHEN YOU ADD YOUR OWN FAVORITES - CORN, GREEN BEANS, GARLIC, ONIONS, CHEESE AND HOT SAUCE! YUMMY!!!!

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S.Ross

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Reviewed: Nov. 6, 2006

I like to make this with a jar of mushroom gravy instead of the cream of mushroom soup. It makes a more traditional shepherd's pie and I think adds more flavor.

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Laura

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Chandler, Arizona, USA

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Reviewed: Oct. 29, 2006

I cut back on the soup. I used only one can of cream of mushroom and left the other can out. It would have been too soupy with it. I also mashed more potatoes than called for, used frozen mixed veggies and added extra cheese on top. I also put extra seasonings. I'd say this was a pretty good recipe.

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CRUZZZA

Cooking Level: Intermediate

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