Given that it's Easter, only appropriate that yesterday's leftovers were transformed into ecclesiastical Shepherds Pies.
Having put some lamb slices aside for sandwiches, I ground the remainder in a processor, then into a wok dribbled with olive oil to warm through.
Then put the leftover carrots, parsnips, onion etc through the processor and added them to the lamb.
Added some leftover red wine sauce and some newly made up beef stock and let it cook for a few minutes before putting it into 3 different sized dishes. Then put them into the fridge to cool before starting the potato.
The amount of potato needed for the mash topping was a guesstimate given the different sizes of dishes etc. Anyway, went ahead with what I thought would be enough, and once cooked, drained them and left them in the saucepan covered with a tea towel to catch the steam. This helps getting the potato as dry as possible before adding the butter etc so you don't end up with a sloppy mess. After 10 minutes, I mashed them with some butter and whipping cream and seasoned with ground pepper. I also add a raw egg to my mash as it gives an extra bit of richness.
Thankfully, I'd guesstimated right for the potato topping.
Topped all three dishes with grated Cheddar, then into the oven.
About 50 minutes at 180 C and ready to rock.
Once cool, one will go in the fridge for tomorrow, the other two into the freezer for whenever. There's about six decent portions in total.