Mom`s Shepherd`s Pie

Lamb, leftover, cubed Onion, chopped Bell pepper, chopped 1 T Cornstarch, softened in

3/4 c Water, cold

Rosemary Parsley, fresh Potatoes, mashed Butter In deep skillet, saute lamb trimmed of fat and cut into 1/2-inch cubes. Add onion and pepper, saute. Add not quite enough water to cover what`s in skillet. Soften cornstarch in cold water. Add with seasonings and turn into casserole. Top with about 1/2 inch of mashed potatoes; dot with butter. (Might dust top with paprika and/or Parmesan.) Bake at 400 degrees F. till toasted, about 30 minutes.