Shepard's Pie

We made leg of lamb using this recipe (you MUST make this, it's wonderful!!) for my parent's last meal here. It was over 5 pounds, so there were plenty of leftovers. Leftover lamb just isn't good, it's gamey, chewy and, well, just not good. Trust me here. We also had asperagus and mashed potatoes. So, what do you do with leftover asperagus, lamb and mashed potatoes???

It's screaming Shepard's Pie!

I started off by taking the juice (jus?) from the roast and bringing it to boil in a sauté pan.
Warning: the following pictures may not be pretty, but the end result is tasty!

Scoop out a couple ladles full of broth into a container (I used a measuring cup, but you could use anything). Spoon in a couple tablespoons of flour. Mix very well, till there are no chunks whatsoever. Use a fork or whisk to mix. If you don't get the lumps out now, you will have lumpy gravy!

Pour flour mixture back into boiling broth, whisking constantly. Whisk until smooth and thickened.

Like I said, it's not pretty. Be sure to taste your gravy for seasonings. Add salt and pepper if needed.

Dump meat and veggies into an oven-proof container, the amount is to your liking. You could use a regular baking dish, but I'm always looking for ways to use this pretty dish. Mix in the gravy.

Layer the top with the mashed potatoes. I used my hands to get it all over the top. Of course I don't have a shot of what it looked like after all the potatoes on the top, but you can use your imagination, I'm sure.

Bake, uncovered, at 400 or 425 for about 30 minutes.

Again, not pretty, but so, so tasty!! If you use the crockpot lamb and use plenty of seasonings like Stephanie says, you're golden.