Recipe #130: [Leftover Lamb and Mashed Potato] Shepherd's Pie

A 9.5 pound leg of lamb equals a lot of meat, even for feeding 7 people.  Mashing an entire bag of potatoes also leads to a good amount of leftovers.  Naturally, the leftovers were destined to make lamb shepherd's pie, but after all that cooking this weekend, I wanted to make it the easy way.  I found the perfect recipe, and it turned out fantastic!  ...although I think we have more leftovers now than we started with...

INGREDIENTS:

About a pound/3cups of leftover lamb roast meat, cut into small pieces
About 2-3c of leftover mashed potatoes
A small bag of mixed frozen vegetables (16 oz, if I remember correctly... the "typical" size)
8oz of sliced fresh mushrooms
Seasonings of choice (I used dried rosemary, salt and pepper)
Leftover gravy, if available
1 can cream of mushroom soup
1 can cream of celery soup
Shredded cheese (montery jack, marble jack, cheddar, or similar)

DIRECTIONS:

Preheat oven to 350 degrees.  Heat olive oil in a deep pan, or pot.  Add in vegetables and mushrooms, cooking for a few minutes until tender.  Add leftover lamb meat, seasoning with herbs and salt and pepper to taste.  Add about a half a cup of gravy, if available, and mix well.  Add the 2 cans of soup, mix well and heat through.

Spray/grease a 9x13 casserole dish and pour lamb mixture into the dish.  Spread mashed potatoes over the top, and sprinkle cheese over the potatoes.  Bake in the oven for 30 minutes, until bubbly.