Shepherd’s Pie

This is Sheperd's Pie.
I made this for a Bunko game I play with some friends. Here is an article I wrote about this dish and the recipe:

On St. Patrick’s Day many people eat traditional feasts of corned beef and cabbage washed down with some Irish coffee. However, there is another feast to tantalized your taste buds on this very green holiday—Shepherd’s Pie.
Shepherd’s pie is originally made with minced lamb, hence the name shepherd’s pie, but is more commonly made today with ground beef. This recipe is adapted in many different cultures. In the UK they call it cottage pie. A variation made with fish instead of meat is called fisherman’s pie. A version made with Newcastle beer is called drunken shepherd’s pie.
Another common name which rings true to the nature of shepherd’s pie is poor man’s pie. This tells how the recipe came about; essentially poor families would take whatever leftovers they could find and make a meal out of them. This usually included some minced leftover roast beef, vegetables, and the good old Irish staple—potatoes.

The basic recipe calls for:
1 lb. ground beef
1 can of peas
1 can of sweet corn
1 medium onion, diced
1/3 cup of sugar
8 medium potatoes
Couple splashes of milk and about 2 tablespoons of butter (for the mashed potatoes)
2 cups shredded sharp cheddar cheese

How to make:
Begin to make mashed potatoes by boiling the potatoes and then beating together with milk and butter.
Then, begin to sauté the onions in a skillet with a little bit of butter. When the onions begin to look translucent add the ground beef. Cook until meat is browned. Season with salt and pepper.
When the meat is cooked add the peas, corn, and sugar. Let this simmer until heated through.
In a 13x9 pan place the meat and vegetable mixture in bottom of pan, then cover with the mashed potatoes and sprinkle the cheese on top.
Place this in an oven to broil until the cheese is nice and bubbly, golden brown.

Variations:
To jazz this St. Patrick’s Day “stick-to-your-ribs” dinner you could add these
Ingredients:
1 package brown gravy mix
Newcastle beer (1/4-1/3 bottle)
Pie crust, enough to cover a medium casserole dish

And adjust the recipe to:
Make mashed potatoes as before.
Make vegetables as before.

While the meat is simmering with the onions add the Newcastle beer and let simmer until meat is fully done. Drain-off excess fat and beer.

Make the gravy to the package directions. Add the gravy to the meat, onion mixture. Stir to combine.

Smear a medium casserole dish with butter and place some pie crust to cover the bottom, then some mashed potatoes. Next add the meat mixture, vegetables, another layer of mashed potatoes, and then some cheddar cheese.
Top with the rest of the pie crust, and a couple of pats of butter to make sure the crust turns-out golden brown.

Bake at 350°F for 1 hour, or 425°F for 35 minutes. Add some more cheese to the top of the pie when almost done for a cheesy, bubbly finish.