This was very good. I'm not sure what a "real" Shepherd's Pie is supposed to taste like, but I made a different recipe from this site last week, which was fairly good, and this is even better. What made it better that the other was the addition of a good amount of vegetables, and the base was pretty creamy with the two cans of soup. I made this pretty much exactly as written. I used Russet Burbank potatoes, which were barely medium-sized, and cooked them for 15 minutes. (I did think the mashed-potato topping was a little skimpy in my case, so I'd recommend larger potatoes.) The mushrooms I used were "pieces and stems" instead of "sliced", but it tasted the same to me anyway. I baked the whole thing for 30 minutes, at which point it was bubbly but not golden at all - but I was pretty hungry by then. This was also a good recipe in which to use ground white pepper instead of black, and best of all I got to try out my brand-new masher. (I usually read all prior reviews before posting my own, but there are 238 of them now, so I'll skip that step.)
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This was very good. I'm not sure what a "real" Shepherd's Pie is supposed to taste like, but I...