Â鶹¹ÙÍøÊ×Ò³Èë¿Ú

Traditionally shepherd’s pie was always made with the remains of a roast lamb joint – the ideal and economical way to get a second hot meal out of one piece of meat. In the latest of our Cook the Perfect series, writer and cook, Lindsey Bareham shows Jane how to cook the perfect shepherd’s pie, as well as suggesting some innovative and delicious twists.