Mom's Shepherd's Pie

• 1 x lamb leftover, cubed
• 1 x onions chopped
• 1 x sweet red bell peppers
• 1 tablespoon cornstarch softened in 3/4 cup water
• 1 x rosemary leaves
• 1 x parsley leaves fresh
• 1 x potatoes mashed
• 1 x butter

1. In deep skillet, saute lamb trimmed of fat and cut into 1/2-inch cubes.
2. Add onion and pepper, saute.
3. Add not quite enough water to cover what's in skillet.
4. Soften cornstarch in cold water.
5. Add with seasonings and turn into casserole.
6. Top with about 1/2 inch of mashed potatoes; dot with butter.
7. (Might dust top with paprika and/or Parmesan.)
8. Bake at 400F (200C).
9. until toasted, about 30 minutes.

lamb leftover, onions, sweet red bell peppers, cornstarch, rosemary, parsley, potatoes, butter

Taken from recipeland.com/recipe/v/moms-shepherds-pie-43317 (may not work)