Glad it could form the basis of you childhood dish:-)

So glad you both enjoyed it Aimee, it’s definitely comfort food weather:-)

Awesome Lisa, that’s so lovely to hear:-)

This has become a family favourite. We have it with pork chops

So glad to hear that Tracey:-)

Good idea not to cover in foil as the mushrooms would have added more moisture. Glad you all enjoyed it and made the recipe your own:-)

I made this last night with an extra layer of mushroom and a couple of cloves chopped garlic. Didn`t cover with foil and it came out beautiful and tasty. Partner and fussy daughter loved it. Will definitely make again.

Thanks Danielle, as Nigel Slater says “a recipe is just a starting place” so you should always do it to your preference. I do the same with recipes I make.

I’m not wanting to degrade this at all as It’s such a great basis for an amazing recipe but it does need tweaking! I did find that it’s far too much stock! I only used 100ml and sadly I found that my dish was still swimming. I also personally didn’t feel the need to par boil the potatoes as I used a mandolin so it would have just turned to mush. But it’s got the grounds to be such a lovely dish. Maybe it’s just my preference?! But I shall definitely be using this to tweak to my own taste. Thank you for the recipe! It’s definitely a keeper!

Excellent Karen, great to add your own touches:-)

Excellent, sounds like a cross between this recipe and my Monday Pie:-)

In reply to Christina Allen.

Made this for my family as something different to Di with bacon. Used baked beans instead of tomato and added some chopped mushrooms. Absolutely delicious, will become a regular in our house I think

Excellent Beth, glad you managed to use up your leftovers and that your partner enjoyed it:-)

Super supper!
I was running out of things in the fridge and pantry, to the point where cheddar cheese was not even an option.
I wouldn’t have done the following had I had the correct ingredients. However it worked and could be seen as a variant to the original recipe;
– added blue cheese instead of cheddar
– added crushed garlic & Maggi’s liquid seasoning instead of chicken stock (yes my cupboards were THAT bare!)

Served to partner who went back for seconds. If I wasn’t on a diet I’d have enjoyed it hugely too with a mixed tomato salad or something.

Fantastic recipe and great way to use up random bits of potato / bacon if you have extra in the fridge.

Will be most certainly making again, thank you chef!

Wonderful Judy, so glad you liked it:-)

Made this dish and loved it. I added some garlic, and didn’t cover with foil whilst cooking. The top was lovely and crispy and the liquid was just enough to act a a delicious gravy. I will definitely be making this again.

Great Christina, yes you really need the stock for the ultimate flavour.

Hi Rebecca, I too am disappointed. This is my fourth most popular meal on Fab Food 4 All and you are the first person to not like it which tells me the fault is not with my recipe. A recipe is like a choir and unless everyone can sing the the end result will be out of tune, so if your ingredients were not all delicious and tasty in their own right eg a hard tasteless tomatoes, pre-grated mild Cheddar, etc then the end result will not miraculously come together to taste any better. This is a tasty meal if you use tasty ingredients and one I’ve enjoyed since childhood. My only other worry would be that you have lost your sense of taste and perhaps need to get tested, I know my son’s flatmates came a cropper and lost their sense of taste.

Hi there, I’m not angry I’m just disappointed. I have spent all day floating to my housemates about this meal. To say I was underwhelmed would be an understatement to be frank. The dish was bland to put it nicely, there was a swamp of stock which the potatoes were swimming in. I had to bin food which saddened me greatly as a student and ordered a takeaway. I would give no stars if that was an option to me WOULD NOT RECOMMEND!

Hi Helen, I’ve never tried so wouldn’t like to say one way or the other. If I were to attempt it I would most likely freeze once cooked and then thaw and reheat in oven covered with foil or individual portions in the microwave.

Excellent, glad to have broadened his palate a little:-)

I’ve made this dish several times and my family love it, especially my fussy son who only eats chips, wedges or roasties

Excellent Laura, glad you enjoyed the recipe and made your own hack.

Totally yummy! Made this tonight and had with salad as it is a hot day! I didn’t bother par boiling the spuds but I do have a Magimix which sliced them thinly. I also have a large pan which can go from stove top to oven so I just made it in that. I did whack up the heat to 200 for the last 10/15 mind whilst the top browned.

The spuds were perfect. Maybe a metal casserole dish/ pan with large surface area is the answer to the spud cook issue!

Hi Carol, no that doesn’t sound right at all. Perhaps you put too much stock in, didn’t remove the foil for the last 10 minutes or your tomatoes and onions were extra juicy? You should just have a small amount of cooking liquor at the bottom of the dish.

I’ve made this tonight and it still has loads of stock juice left in it. Is it meant to be still halfway up the dish after cooking. I notice yours on the plate with the peas doesn’t have juices around it. Im not complaining it was still scrumptious, I just had it in a bowl instead of on a plate. .

Excellent, glad you enjoyed it, my mum used to make this:-)

Made it last night, delicious, reminded me of my mum’s cooking.x☺

Thank you Joan, glad you enjoyed it:-)

Great idea!

Excellent Sharon and a great idea! So glad you like it:-)

I made this in smaller portions for me and my husband. We thoroughly enjoyed it and it has become a firm favourite.

Hi Geoffrey, I had a message on Pinterest on the pin that someone had made it in their Ninja Foodie, no reason why it wouldn’t work in a slow cooker, you could skip the parboiling step for the potatoes. You just wouldn’t have a crispy topping.

Hi has anybody tried this in a slow cooker cheers Geoff

Hi Meinir, no I wouldn’t use cabbage, I’d just use double the amount of onion and instead of cheese use a little more butter.

As Nigel Slater says “a recipe is just a staring place” glad you’ve adapted it to your taste:-)

This is a really delicious casserole but instead of using tomatoes i use par boiled carrots just as yummy.

Hi Jill, I have never prepped this in advance but I don’t see why you couldn’t pop it in the fridge overnight once assembled and then put in the oven the following day.