I cooked a whole pan of shepherd's pie last night, and noticed a lot of water or "juice" at the bottom of the pan when I took it out of the oven.
I made sure to take out the juice after I had cooked the meat before putting it in the pam.
What is the trick to ensure the least amount of excess juice in my shepherd's pie?

Additionally, I have excess meat from last night.
Does anyone have a simple recipe for a good hamburger patty?

Don't drain the juice, that's where all the flavors are.... rather sprinkle some flour over it to thicken everything before you put it in the oven.

As for the lamb patties:
Cilantro
Cumin
Oregano
Mint
Salt
Pepper

Goes well with Feta cheese. You might even stuff them with it.

Put the meat in the pie kinds in the middle of the top.
What my mother does Is to soak up the juices she makes dry. Mashed potatoes
And puts it doreclt under the meat with some frozen corn.