I made this for the first time on St. Pat's Day, and it was very good. I'm giving it four rather than five stars because I think it needs quite a bit of tweaking to be really tasty. So, based on other reviewers' suggestions and my own preferences, I added the 1/4 C worchestershire to the raw meat; then, to the browning meat, garlic, extra ketchup, seasoning salt, a bit more broth--I had chicken broth, so that's what I used, with 1 t beef boullion--and, because of the extra broth, an extra T flour. I substituted a can of mixed vegetables (drained) for the carrots. I made the pie itself in an 8" cast-iron pan on the stove, topped with the mashed potatoes I'd made earlier, then popped it into the oven for about 15 minutes to heat it through and to brown the top. (No need to transfer to a casserole dish and have to wash another item.) It looked really neat (and maybe more "authentic") served in the skillet. And one note: Probably because I doubled the cheese and added extra broth, when I took it out of the oven, it was pretty wet--I couldn't cut it into wedges. But I found that after the pan sat on the stove for an hour or so, the pie absorbed the extra liquid and could then be cut into wedges. So its form was better later on, and the leftovers microwaved perfectly. Anyway, this recipe is really easy to follow, prepare, and tweak to your own tastes. Everyone here liked it a lot.
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I made this for the first time on St. Pat's Day, and it was very good. I'm giving it four...