How about a comment on the actual worth of the recipe? -- question: was it good? was it tasty? My comments on the recipe: not really a good dish. . I thought I would love it and I did enjoy the "pokes" about cheese etc -- but lets get to whether it is good or not; -- no it is not that great a recipe. Middleing at best. Lacked taste, texture a bit strange and I am confused about whether he meant that nothing gets sautéed first -- no browning of the meat, no cooking of the onions before combining; may account for the funny texture. Strictly 2 stars for the comfort food quality.

Actually a very good base for a recipe. I've made some alterations both to keep with tradition, and to taste. With that said, I have some issues. Bisto is not the only or even the best powdered gravy. It is simply the one you are most familiar with. I'm also pretty sure you're referring to the red packets. Those are beef. Between that and your insistence on beef stock, you've broken the cardinal rule of shepherd's pie. It doesn't matter, my recipe replaces this with lamb stock. As an American, I agree that the U.S. obsession with adding unnecessary calories to recipes that are fine without them is disgusting. That fact has nothing to do with your recipe, nor does specifying this have any place in a recipe. I've also chosen to replace Savoy with January King Cabbage...which by the way, you would traditionally put in your ingredient list. Don't like my snarkiness? Good, then you know how your audience feels.

Absolutely agree with Neil....Shep. herds Pie MUST be Lamb.....and DEFINITELY no Cheese!!! Excellent recipe: very similar to my own

Thank you, Neil -- with our horrifying obesity problems in the US you'd think we'd stop looking for ways to add cheese to things that are perfectly good as they are.

Congratulations Neil a first class BRITISH recipe I came looking for a "British" recipe got exactly that...
I really can't understand the all the negative comments I think these people take offense when they see themselves the wrong way in a mirror. I have lived in the states for 35 years outside of my other English friends now one ever knows what Bistow is even though every (non vegan) British kitchen has it I found your comment not rude but funny if you "get" British humor . Also since landing here I am sick of been told how bad English food is from people who have never been there.
One thing I have found is that in England when you eat any ethnic food it tends to be TRADITIONAL cuisine, as eaten in the local it originated from. V's the "AMERICAN" versions available in the states. Very few restaurants cater to non Americanised food. Best example is Italian Try and find an Italian restaurant in the USA that is not an "American Italian" restaurant... Red sauce out the ying-yang,and only served with pasta..... I won't even mention Mexian..... Thanks

I felt that you were rather rude with the instructions to your real shepherds pie, to be honest I have never heard of it being an English recipe and yes you are correct it is to be made with lamb but! Some of us don't like lamb and we choose to use beef.

I am an American from New Mexico (yes, that is in America) Googled Mexican steak recipe and had to check out the British shepherds pie since my friend British, and not at all snobbish! Yes it sounds great, even without cheese and green chile. Have to admit that I do know what Bisto is, love Yorkshire puddings (gravy holders as we call them) and must admit I am addicted to PG Tips tea!

That is simply not true sir! I prefer my food to have stopped moving before I put cheese on it.
Michelle - an American

American I am. I agree with Neil, we eat to much of everything especially cheese. All that aside, your recipe is authentic and delicious! Americans be adventurous, expand your palatial boundaries and just eat like a poor roaming shepherd in the fields overlooking the moors.

I just want to point out that in America's history we have never lost a fight to a Brit and have saved them on countless occasions so when we add cheese to a Brit recipe its because we are in every way superior to them and they should just shut there butchered English mouths and follow suit

Made this - just as directed - and it was fabulous!

I love it and have been making one every week. I like having it in by fridge, as needed. I do add some Worcestershire sauce.

This recipe is okay as a fundamental start. Thanks, Neil the Brit. But I prefer to add some herbs and even a little spice: I chop a jalapeño pepper into the vegetable mix (just one, with all its seeds) and add rosemary to flavor the lamb. I also use a rounded teaspoon of Za'atar herb blend. And while I agree w/ Neil that cheese isn't necessary, a generous dollop of sour cream in the mashed makes for a nice finish.

Take a half a pint of egg whites, beat and fold into your mashed potatoes for height and crispness. Works great!

I am half Brit, half American. Don't mind the ill-tempered disposition of some the comments. Most Americans are not aware that Brits can be cheeky monkeys! Love the recipe! It is just like I get in England when I visit relatives.