1 lamb, leftover, cubed
1 onion, chopped
1 bell pepper, chopped
1 tablespoon cornstarch, softened in
3/4 cup water, cold
1 rosemary
1 parsley, fresh
1 potatoes, mashed
1 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.

Yield: 1 pie