I admit I was unsure about all the cream soup, as I usually avoid them, except for a recipe of my grandmother's. I used two cans of cream of onion instead of the mushroom and celery. Because I was removing the celery and mushroom flavors I added about a 1/2 teaspoon each of oregano, basil and thyme. I used your Mashed Potatoes for the mashed potato topping. I was only cooking for a couple toddlers and myself, so I chose to make one deep dish pie to freeze for a family dinner sometime, and divided the rest between four 6-oz ramekins for today's lunch. I was very pleasantly surprised at how yummy this was! It is a very easy recipe to whip up and it tastes fabulous. After the 30 minute bake time (which was the same for both pie and ramekins), I turned on the broiler and gave them 2-5 minutes to brown the tops before removing from the oven. The two ramekins that broiled for 5 minutes began to burn, and even though that didn't look as pleasing, they didn't taste burnt. It turned out that I really enjoyed the crunchy texture in contrast to the soft parts of the potatoes. Thanks for sharing this recipe, BlueDoxie! Made & enjoyed for the Spring 2012 Pick-A-Chef event.