Nothing beats the smell of a pie baking in the oven, and this one is even more aromatic than most with its rosemary-flavoured crust.
Altered ingredient amounts. I didn't have any sherry but used port instead. Yummmmmm!! - 11 Apr 2010 (Review from Allrecipes AU | NZ)
I get a lamb every year and usually give the liver and other organs away but this year I thought I'd try to make something edible. I tried this recipe because I thought all of the ingredients would cover up the liver taste and texture (which I have never ever been able to stomach). This recipe would've been 5/5 if it had been made with any other meat. This combination would've been exceptionally good as a beef or pork pie. I just can't eat liver but if you can get past the liver taste and texture it would be a great recipe as is for you. - 18 Dec 2017 (Review from Allrecipes AU | NZ)