Not a fan of corned beef and cabbage or maybe you want to eat something a little more Irish for St. Patrick's Day?

Consider this easy Shepherd's Pie recipe from Sheila O'Neil, chef and innkeeper at The Gilded Cupid in Jim Thorpe.This dinner goes together so quickly and is so tasty, you'll be wishing every day was St. Patrick's Day.Shepherd's PieServes 41 pound ground beef1 large onion, diced1 16-ounce bag of frozen peas and carrots2-3 cups fresh mashed potatoes1 16-ounce jar hearty brown gravy1 cup demi glacé (This is a rich brown stock with a very meaty flavor. It is a process to make from scratch, but it can be purchased. You can also substitute 2 cups of Guinness for the demi glacé.)Salt and pepper to tasteSaute the ground beef with the diced onion until it is cooked through. Stir in frozen peas and carrots. Season with salt and pepper to taste. Add to a 9-inch pie pan. Combine the brown gravy and demi glacé. If you're using Guinness instead of demi glacé, empty the jar of gravy into a bowl and add the Guinness to the jar. Swirl to remove the gravy from the sides of the jar, then stir the Guinness into the gravy. Spoon a few tablespoons of the gravy mixture into the meat and vegetable mixture and stir.Top meat mixture with mashed potatoes, spreading the potatoes to the edges of the pan to create a "crust."Spoon a half-cup of the gravy mixture over the mashed potatoes. Bake in a preheated 350 F oven until heated through and golden brown.Sheila says serve in a bowl with extra gravy and dinner rolls.We made Sheila's recipe this weekend to try it out, because it really sounded delicious, and also so that I could get a photo.Unfortunately, the way I read the recipe on my phone, I assumed that using a pie pan entailed a pie crust. I had a pie crust in the freezer, so that's how we made it. It was still delicious, and I'm sure if you want to use a pie crust, then go ahead. I'd just add a bit more gravy to the beef mixture if you think you might have leftovers.We loved this dish, and I can guarantee you, we won't be waiting until next St. Patrick's Day to make it again.