This is a typical plat du jour dish which goes down very well at the restaurant during the spring and summer seasons. As we buy whole animals, we have lots of different lamb cuts around the kitchen. This shepherd’s pie is our way of gathering up what’s in the kitchen on a particular day. Instead of cooking with butter and olive oil, you could use lamb fat, as it has such a wonderful flavour. The great thing about a dish like this is that it can be made a couple of days in advance.