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Wonderful dish! My family loved it. Just a few changes for us. Instead of red wine I used some extra beef stock and thickened it up a bit with some flour to make thicker gravy. And we can't get cheddar where we live so I used some aged Gouda. We like cheese so I used a cup of it to cover the whole 10x13 pan. Will make this again and again. Made for Photo Contest: Beyond Hamburgers.

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Krista Roes September 16, 2008

I love the taste that the red wine give to the recipe. It's a great recipe. I love it. For me it's perfect. I added 6 mushrooms, sliced. I used beef stock. We added more cheddar cheese on top and no parmesan. I used yukon gold potatoes that I steamed and then mashed with the milk. Thanks English Rose :) Made for the Zwizzle Chicks of ZWT

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Boomette June 20, 2010

This was well received from my family including my daughter who has lived in England for a couple of semesters while in school I added the full cup of wine and then decided to cut back on the stock. Glad I did as with about 1/2 cup stock the consistency was perfect. I did need to use additional milk to make the potatoes creamy. Made and enjoyed for *ZWT6*

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PaulaG June 19, 2010

I made this during a OMAC ground beef session and froze it, splitting it into 2 casserole dishes. I defrosted one yesterday and followed the baking directions. It's very tasty and we both liked it very much. I only change I made was to cover it with a packaged garlic mashed potato mix since I hadn't remembered to buy potatoes. I served it with a green salad and some warm bread. I'm adding this to my OMAC cook book and will recommend it to others.

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Chattes October 16, 2009
Cottage Pie