I kept back 3 ladles of lamb casserole from the previous day, as a base for soup for lunch the next day.
The remainder was mashed and some peas, sweetcorn, extra stock and a little mince sauce were added. I had previously boiled some chicken thighs and used that stock for soup. The meat was removed from the bones and open frozen before being bagged. One handful of that chicken also went in to create a nice soup for our lunch yesterday: