I will admit, I get a little overzealous when making mashed potatoes for Thanksgiving. I always seem to think that each person is going to eat the equivalent of their arm’s weight. I practically do. Allow me to digress for just a moment to explain how much I really like this tuber.

When I was about four my parents took my brother and I to a steakhouse. I barely touched my steak, but proceeded to eat everyone’s large baked Russet potato. All four. Every bit. I was in heaven. Truly, I would have traded my favorite doll for them. It may have been my first encounter with a dressed up tater, I don’t know, but ever since that night I apparently have “an exaggerated sense of what a normal potato portion should be.” I’ve heard that more than once. Clearly I believe the body:potato ratio is much greater than most people would believe it to be. Whatever. Needless to say, we have a crock-pot full of mashed potatoes leftover.

Amateurs.

They sure did come in handy though, along with the other leftovers, when we assembled this delicious Lamb Shepherd’s Pie.

We didn’t use a recipe for this dish as it was a hodgepodge of things in the fridge. First, we ground up our leftover lamb with my new favorite toy: our KitchenAid food grinder attachment (I’m grinding up everything!). Then, we sautéed that with a bit of red wine, garlic and onions.

In an soufflé dish we started layering: lamb first, then carrots, peas, some of Tracy’s corn pudding (a coarser this time as she added more polenta), some sautéed Chanterelle mushrooms, and topped it all with a healthy layer of mashed potatoes. We finished it by sprinkling the top with some of our favorite new black lava flake and set it in the oven to warm and brown.

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