My husband and I loved this recipe as did my mother and father. I baked the pie in a 13x9 pan. I used hamburger in place of ground lamb. I think it would also be good with deer burger. The "with meat" review is based on the feedback of 3 family members. I also made a small dish without meat for myself, and I review that at the bottom of this post. The pie is very filling, so I gave some of the pie to my mom and kept some of it for my husband and myself. All told, we got four (2 person) meals out of it. It also freezes well. I'm making it again tonight, and my mother requested the recipe. You do taste the rutabagas alot, as I was hoping. It's a bit of a strange taste if you've never had them, but they are very good. (I had a rutabaga sandwich in London, but since I couldn't find a recipe for that, I decided on the Whitechapel pie.) I highly recommend this recipe as it is good for you, filling, rather cheap to make, and freezes well. It takes some time to cut up all the vegetables, but the result is well worth it. VEGETARIANS: the recipe is great with soy "burger" crumbles. I've made it that way several times now, and I love it.
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