My wife and I tried this recipe last night, and there seems to be something wrong with the scone topping directions. Since it's just she and I, we cut the recipe in half. After adding the specified amount of butter, the mixture was not even close to crumbly. We added what amounted to an additional 2-3 tablespoons to get the mixture right. Also, my wife needed to add extra milk because the dough was just too dry. When it came time for us to cut the dough, there was no way we could make the amount of scones specified with a thickness of 1 inch. We had to roll out the dough about 1/4 inch thick to make six or seven 4 inch circles. (Remember, we cut everything in half.) In the end, the meal was tasty, but left us questioning the recipe.

I had high hopes for this recipe, but I'm sorry I can't recommend it. One disclaimer: I had to stop halfway through, and resume cooking the next day as I did not have many of the ingredients that I thought I did. Instead of scones, I used refrigerated biscuits for the topping, and they were really good with the Parmesan cheese sprinkled on top. But the lamb filling was lacking something, and tasted very gamey. Also, after baking, it turned out very greasy. Both of these are possibly due to the quality of the ground lamb. Even so, I would probably not make this again, as much of it seemed off. I'd sooner make a standard shepherd's pie, maybe with that biscuit topping.

Made just the lamb filling (steps 4 and 5), without the curry but with a pinch of mint. Served with spaghetti and brown butter. Delicious!

I thought this was pretty good, but the rest of my family was not crazy about it. Probably won't be making again.