Reviewed: Nov. 7, 2009

This has become a family favorite. I use a package of frozen mixed veggies from Trader Joe's, Fabulous!

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Shelley

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 7, 2009

I added a little extra of all the sauces and spices, garlic powder to the potatoes, and herbes en provence over the cheese, very flavorful.

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laura*starla

Cooking Level: Beginning

Living In: Paris, Île-De-France, France

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Reviewed: Sep. 1, 2009

Good recipe. I expected more flavor though in the sauce. It really was a little bland. I will make it again but adjust the seasoning. Thanks

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: May 20, 2009

I use this recipe whenever I need to send a meal to a family. Everyone loves it. One woman even told me she wanted to lick the dish when it was empty! I used mild, red curry paste instead of curry powder and frozen mixed veggies. Other than that, I pretty much follow the recipe as written I've served it to many people and get raves every time.

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Deb D

Cooking Level: Expert

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Reviewed: May 18, 2009

Very good! I don't know why they call it zippy though... it does take a while to chop and saute. Here were my adjustments: used a pound of leftover pot roast instead of ground beef, added 14 oz fresh sliced mushrooms, added 1 more clove garlic, used fresh carrots and frozen peas, added a cup of frozen corn, used canned diced tomatoes, omitted the red bell pepper, added another tablespoon of cornstarch, used a tablespoon EVOO to saute veggies, and used Betty Crocker instant mashed potatoes. The best part of the recipe was the spice combination. The curry powder was great! You could tell it brought out the flavors. My boyfriend was shocked when I told him that was the secret ingredient. Also, I baked this at 350 for 20 minutes before the broiler, just to meld all the flavors together and hopefully thicken it a little more. Could have used 3/4 can of broth instead - although it helped moisten the roast beef in my case.

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KrisMarie

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: May 8, 2009

This was really good! The curry and other flavoring ingredients really made it a standout. I used what I had so changed it a bit. I had elk steak so used that. Chopped it fine. I sauteed an onion (had no garlic or veggies). Added the meat, browned it. Seasoned with the ketchup, soy (had no Worcestershire, so doubled the soy), curry, salt and pepper. Added the broth (just a cup) and thickened with cornstarch and water. Added sour cream, butter, half and half, cheddar and romano cheeses, salt and pepper to the mashers. Spread on top and baked 20 min., broiled for 5 min. Husband said it was the best shepherds pie he'd ever tasted by far. We both had seconds!!

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Mountain Girl

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Reviewed: May 7, 2009

We loved this! I did use half ground beef and half ground lamb.(It's not really "Shepherd's pie" unless you use lamb.) The 14 oz. beef broth was a little too much -- I ended up using two teaspoons (double) of cornstarch to thicken it up. I will increase the potatoes next time too. Hubby and kids LOVED IT!! Thanks!

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DLASZCZAK

Cooking Level: Expert

Home Town: Olney, Texas, USA

Living In: Weatherford, Texas, USA

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Reviewed: Apr. 28, 2009

I love this recipe! I didn't use the carrot because I'm not a big fan or cooked carrots. What I used is frozen peas and frozen corn. I made corn bread with this dish. Sooo, good! I had to make it again the next day because there was no leftovers.

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Kat

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Reviewed: Apr. 26, 2009

Make again! (Find how to do more flavor)

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Jill

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Reviewed: Apr. 16, 2009

Very yummy, but I made quite a few changes. First of all, I used ground turkey. I didn't have soy sauce, curry powder or tomatoes, so I added a 1/4 tsp. paprika and sage, plus 1/8 tsp. of nutmeg. I didn't use frozen veggies, but I did use canned corn and green beans. (Added them right before I put it in the oven.) I chopped up fresh carrot to saute with the meat and other veggies. I added extra garlic into the potatoes and had to add an extra tbsp of cornstarch to make it thick. The recipe doesn't tell you what type of pan to bake it in so I just made it in an 8x8...alittle too thick, but very yummy!

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Misty Darnell

Cooking Level: Intermediate

Home Town: Gurnee, Illinois, USA

Living In: Round Lake Beach, Illinois, USA

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Reviewed: Apr. 4, 2009

I would double all the spices and sauces to give a bit more flavor. It heats up for leftovers very well.

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Rachel

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Reviewed: Mar. 5, 2009

LOVE this! I used extra curry powder, 1/2 ground lamb, 1/2 ground beef and I use 1 1/2 cups water with a packet of beef gravy instead of the beef broth and cornstarch.

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: Mar. 4, 2009

this was one of the best shepherd's pies ive ever had and much more flavorful than any i have ever made.i loved the curry in it. i didnt have any tomatoes so i left them out. i added some crushed red pepper w/the curry for more heat and i had some cabbage to use up so i boiled it along w/ the potatoes before i mashed them. this was awesome and i will make it again.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 1, 2009

Pretty good...I made some substitutions and additions based on what I had on hand (used a can of peas and fresh mushrooms, left out the tomatoes and peppers) and I thought it turned out well overall. I split the recipe into two 8X8 pans and am freezing one for later use. I baked it in the oven at 350 degrees for 25 min.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Feb. 23, 2009

Great for using up leftover mashed potatoes! I used fresh baby carrots and next time I would zap them in the micro for a minute or two before I mix them in.

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 14, 2009

We were very pleasantly surprised with this recipe...delicious!! The perfect comfort food. I used a tub of ready-made Country Crock Garlic Mashed Potatoes and omitted the tomatoes. Everyone loved it!

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CCRB

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Reviewed: Jan. 27, 2009

I was searching desperately for a recipe similar to one that I used to make and this was the only one that came close. The curry was a new flavour but I have to say I enjoyed it. I substitued 3/4 of a large can of diced tomatoes (drained slightly) for the two chopped tomatoes and it worked out perfectly. I also recommend mixing the cheese right into the potatoes and sprinkling a little paprika on top and baking for 25min at 350 then broiling to finish. Will definately make it again.

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ldouglas

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Reviewed: Jan. 12, 2009

It's great, even with my necessary substitutions. I needed to use canned tomatoes instead of fresh, and frozen green beans instead of the peas and carrots and it was still delicious! XOXO Joce

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Jocelyn BD

Cooking Level: Expert

Living In: Bergen, New York, USA

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Reviewed: Dec. 6, 2008

My loving wife complained from the first moment she heard the word "curry" until she was finished the 3rd bowl. If i would have told her the original recipe had ketchup in it, she would have freaked out! she mentioned that the curry was making her thirsty and sleepy. i prevailed, though, and kept a cool head the entire time. by the end of the night we both had several bowls full of this delightful dish, even my cat was licking the bowl clean!! and guess what? the cat didnt complain one bit. :D i would definitely make this again, only next time i will not mention any of the ingredients. i will simply put the plate in front of her mouth and say, "EAT!"

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MrChicken

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Reviewed: Nov. 27, 2008

This was really delicious! My husband and I both loved. I used a bag of mixed veggies instead of peas and carrots which was really good. This is the best shepherd's pie recipe I've had. Only thing I would add to directions is to drain the meat after cooking, but maybe that is self-explanatory. Thanks for the great recipe!

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Hadfum

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Zippy Shepherd's Pie

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