Reviewed: Feb. 12, 2011

Like Kathy, I added rosemary and thyme to this dish, and I think it improved it. I also added a few cloves of garlic, crushed. The flavor was great and I enjoyed the mashed potatoes in the pie - however, I found that the bottom crust did not bake and came out gummy, even after baking the pie for a full 30 mins. Next time, I think I'll try partially blind-baking the bottom crust or upping the baking temp to 400.

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Reviewer:

Cal

Cooking Level: Intermediate

Reviewed: Apr. 21, 2010

It was a good pie because the man I made it for likes kidneys BUT that is the only reason I gave this 4 stars....This recipe taught me that I could live without eating them LOL.

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Reviewer:

Sams girl

Reviewed: Jan. 22, 2010

Delicious. Also tried this as a shepherd's pie, browning without the pastry crust and milk as a gluten free recipe. Yum.

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Reviewer:

ANGELINA

Cooking Level: Expert

Home Town: Woodbridge, Virginia, USA

Reviewed: Sep. 17, 2009

great recipe, very tasty. Last time I made this, we were having some friends at home and to fancy it up a bit, I added some chunks of brie cheese in the cold meat mixture. yum!

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5 users found this review helpful

Reviewer:

Sophie

Home Town: Trois-Rivieres, Quebec, Canada

Living In: Honeoye Falls, New York, USA

Reviewed: Aug. 13, 2009

Lovely winter food. I made it up into individual pies, using bacon and dried mushrooms (which I soaked in the wine/stock mix to soften before I cooked them). I also added fresh rosemary and thyme (because I had them). The mashed potato inside the pie is a winner - cuts the saltiness of the meat mix beautifully.

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12 users found this review helpful