Shepherd's Pie

Total time: 35 minutes
   If it's lamb, it's Shepherd's pie; Beef is Cottage Pie; Fish is Fisherman's Pie. Regardless, it's a flexible dish meant to use up leftovers.  Use whatever veg you have.  This uses the leftovers from Roast Lamb on a Bed on Potatoes

 Ingredients:

• 2 - 3 cups leftover lamb
• 1 medium onion
• 2 cloves garlic
• 1 rib celery
• 2 medium carrots
• 1/2 cup green peas
• 1 cup red wine or beef stock
• 1 1/2 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs red wine or beef stock
• 1 tbs olive oil
• 1/2 tsp dried rosemary
• leftover potatoes from roast leg

 Instructions:

• Chop onion, garlic and celery. 
• Clean carrots.  Slice in half the long way and then into 1/4" (.6cm) slices. 
• Heat oil in large nonstick skillet over medium heat. 
• Add vegetables and sauté 6 - 8 minutes, until they start to get tender. 
• Add red wine and rosemary.  Mix well and bring to a simmer.
•  Add lamb and peas. 
• Cover and let simmer for 5 minutes. 
• Dissolve cornstarch in red wine. 
• Add to skillet, stirring constantly until sauce is thickened. 
• Spoon into a baking dish.  I use a 9 - 10 inch (22.5cm) square.  You want it to be just big enough to hold the meat plus the potato. 
• With a fork or spatula, separate potatoes as best you can and put on top of meat mixture. 
• Bake at 400F (200C) until heated through and bubbly, about 20 minutes.  Serve.

Note: You can also make mashed potatoes:

2 potatoes, boil then mash, add a bit of milk and a beaten egg,  Mix well and spread on top.