Shepherd's Pie

We just discovered this one. Right in time for Saint Patty's! And with Guinness. What more could a girl ask for?

Ingredients:
1 1/2 Lbs. ground (minced) lamb or beef (or mixture of the two)
1 large onion peeled and finely chopped
1-2 cloves garlic, crushed
2 sticks celery, finely chopped
2-3 carrots, peeled and finely chopped or grated
2 tsp fresh oregano
2 tsp fresh rosemary
1-2 tbsp Worcestershire sauce
1/2 cup peas (optional)
1 pint of Guinness
8 oz. can of peeled, chopped tomatoes
3 Lbs. potatoes, peeled and cubed
3 tbsp butter
2-3 tbsp half and half or whipping cream
salt and freshly ground pepper to taste
freshly chopped parsley to garnish

Directions:
Marinate lamb in Guinness overnight in the refrigerator. Next day remove meat from marinade and place in saucepan (reserve marinade) with onion, celery, garlic and carrots. Add approximately 4 tbsp of marinade and cook gently for 10 minutes or so, stirring frequently until meat is well-sealed and almost cooked.

Add tomatoes, oregano, rosemary, seasonings and Worcestershire sauce and simmer for 15-20 minutes (You can add the rest of marinade and use a gravy thickener to make additional thicker sauce. This is optional).

Meanwhile, cook potatoes in boiling salted water until tender (approximately 20 minutes). Mash potatoes until smooth or use a whip. Add butter and fold until potatoes are creamy. Place potatoes in a pastry bag fitted with a large star nozzle and pipe evenly over meat mixture which is now in an oven dish; or, spread potatoes evenly with a spoon and fork up the potatoes for texture.

Cook in oven for 30-40 minutes at 400 degrees until top is golden brown. Sprinkle with chopped parsley and serve. Serves 4-6.