The ingredients depend on what left-overs you have to use up, but it's based around a mashed potato topping, with some kind of mix of vegetables underneath, plus in this case a tin of vegetable soup.
We also had a quarter of a bag of kale, so this went in. Our broad bean harvests from the allotment have been good and we have plenty of bags of beans from this in the freezer, so that was the next thing added. Any quick cooking veg such as peas or sweetcorn would work too.
The mash (allotment potatoes and cabbage plus carrots) was a bit cold and stiff, so I added hot water and gave it a good stir around in order to make it easier for the boys to spread.
I put the casserole in the oven on a medium heat (about 180 degrees centigrade) for around an hour.
I served it with a simple olive oil and balsamic vinaigrette (made by Ollie) - just a couple of tablespoons each of vinegar and oil.
The idea of this meal is not to produce high cuisine, but just something that the kids can pretty much do entirely by themselves. This means it is great for their self esteem, as well as all the chopping and mixing being good for fine motor skill development. You can also increase self esteem by giving them as much choice as possible over selection of ingredients and making an event of enjoying 'their' meal together.
Note: Cooking with left-overs is one good way to reduce food waste in the home, but as this meal is made from left-overs should you have any left I wouldn't reheat it again.