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Cook for an additional 8-10 on high broil to get this lovely crust this was cut right after it came out of the oven so it was a little oozy..still delicious! jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-48-384′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});(I wish I had the cooking knowledge and skill to craft these recipes myself,but until I finish reading thru my copy of The Professional Chef,foodnetwork will have to do.)  That being said,this is another lovingly ripped-off recipe courtesy of Chef Tyler Florence:Shepherd’s Pie.  We’ve made a few changes to the recipe (read:simplified) so here was our final recipe list Mashed Potatoes:3 pounds potatoes,thick chunks 1 tablespoon kosher salt half and half 1 big pat of butter 2 dollops of sour cream Tips:After the potatoes have been cooked and boiled,drain the water but return the potatoes to the pot and put on the lowest heat (it’ll cook off the remaining moisture so the potatoes aren’t watery!). Optional:add chives or roasted garlic. The Good Stuff:1 tablespoon vegetable oil 2 pounds ground beef 2 garlic cloves,chopped 1 cup chopped onion 2 bay leaves Salt and pepper,to taste 2 tablespoons flour 2 cups canned beef broth 2 stalks celery,diced 1/2 bag frozen peas and carrots Chopped parsley 2 tbsp A1 Steak Sauce (secret ingredient #1!) Shredded Cheddar cheese (secret ingredient #2!) Tips:Right before you put the beef+veggies into the casserole dish,mix in the A1. Also,after the casserole has cooked in the oven for 30mins,turn your oven to High Broil for 8-10 mins to get the potatoes nice,crispy golden brown.  Sprinkle a little cheddar cheese on top before serving.