them) and cook for another minute. sprinkle the flour over the mixture and stir to combine. add the salt. cover and cook for 15 minutes. if it starts to dry out, add water (plain or the leftover potato water).
add the frozen vegetables now if you’re using them, return everything to a boil and cook for another 10 minutes. (if you’re using fresh, just keep cooking the lamb mixture for another 10 minutes).
uncover and take a look. if the mixture looks too soupy, simmer briskly to reduce the liquid. remove from heat when done and spread in a medium-sized baking dish (8×8 or 7×10 both work). then spread the mashed potatoes 