Ingredients:
Leftover lamb bolognese
Lamb meatballs
750g potatoes
A large knob of butter
Salt
A cup of milk
Method
Warm up the bolognese and meatballs in a pan. Meanwhile, bring a pan of water to the boil. Halve or quarter the potatoes, depending on size, and when the water is boiling, put the potatoes in. I never bother peeling them and it's never affected the mash, as far as I can tell!
Boil them for about twenty minutes, until soft. Drain them, then mash them with the milk and butter (adding salt and pepper to taste).
We made our dinner in a large crockpot, which worked well. Put the bolognese in the pot then add scoops of the mashed potato. Start at the edges, pressing it against the edges of the pot so it sticks. When you've circled the outside, only then fill in the middle, otherwise the potato will sink...
Level the top with a fork, and pop in an oven - preheat it to about 180 degrees Celsius. Leave it for forty minutes, or until the top of the mash is browned, then enjoy!