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.