For a St. Patrick's Day treat, try this recipe. Cottage Pie and Shepherd's Pie are traditional British casseroles with a ground meat and vegetable layer topped with mashed potatoes and baked. The main difference between a Shepherd’s Pie and a Cottage Pie is the type of meat used. A traditional Shepherd’s Pie uses ground lamb. A Cottage Pie uses beef. A vegetarian version with no meat is called a Shepherdless Pie. The dish originated in Scotland and  later became popular in Ireland and England.

Cottage pie

Ingredients:

BEEF STEW

2 tablespoons unsalted butter

1 yellow onion, chopped

2 carrots, peeled and chopped

3 stalks celery, chopped

2 garlic cloves, minced

1 pound ground beef

Salt and freshly ground black pepper

¼ cup all-purpose flour

12 ounces Guinness stout

1 cup beef broth

1¼ cups frozen peas

1 tablespoon chopped fresh thyme

MASHED POTATO TOPPING

3 large russet potatoes, peeled and cut into 1-inch cubes

4 ounces goat cheese, crumbled

⅓ cup sour cream

Salt and freshly ground black pepper

2 tablespoons unsalted butter

Directions

1. Preheat the oven to 375° F. Grease a 9-by-13-inch casserole dish with nonstick cooking spray.

2. In a large pot, melt the butter over medium heat. Add the onion, carrot and celery, and cook until tender, 7 to 9 minutes.

3. Stir in the garlic and cook until fragrant, 1 minute more. Add the ground beef and use a wooden spoon to break it up. Sauté until the beef is fully cooked through, 7 to 9 minutes. Season the mixture with salt and pepper.

4. Sprinkle the flour evenly over the mixture, and stir well to combine. Cook for 1 to 2 minutes over medium heat, stirring constantly.

5. Add the Guinness and beef broth to the pot and stir well to combine. Bring to a simmer over medium heat. Simmer until good flavor develops and the sauce is thickened slightly, 6 to 8 minutes.

6. Stir in the peas and thyme. Pour the mixture into the prepared casserole dish. Set aside.

7. Place the potatoes in a medium pot and cover with water by at least 1 inch. Bring to a boil over medium-high heat and cook until fork tender, 17 to 20 minutes.

8. Drain the potatoes and return them to the pot. Add the goat cheese and sour cream, and use a potato masher to mash the potatoes until light and fluffy. Season with salt and pepper.

9. Dollop the mashed potatoes on top of the beef filling and spread into an even layer. Arrange small pieces of butter on top of the potatoes.

10. Bake until the filling is hot and bubbly and the potatoes are golden and crisp on the surface, 30 to 35 minutes. Serve immediately.

This recipe provided by Southern Heritage Real Estate.