The Shepherd's Pie first came about late in the late 1700's and early 1800's. The story goes that back then, housewives were looking for ways to incorporate those leftovers that husbands and kids would turn up their noses at. While Shepherd's Pie certainly came about as a way to put those leftovers to good use, the results were delicious- wait and see!
Nutritional Info (per portion)
Calories:
485 kcal
Carbohydrates:
58 g
Protein:
46 g
Fat:
36 g
Wheat
(Bovril, Worcestershire Sauce (from Barley))
Nuts
(Worcestershire Sauce)
Irish Lamb Cutlets with Baby Potatoes & Mint, Baby Gem and Sugar Snap Pea Salad
Comeragh Mountain Lamb has a unique flavour, which develops due to the mountainous terrain on which the sheep are herded. This lamb from Co. Waterford is one of the South East's best kept secrets! Paired with a crunchy sugarsnap salad and minty potatoes, this dish is fresh and also full of flavour!
Lamb Koftas with Couscous
The origin of the word kofta comes from the Persian word kufteh, which means ‘mashed’. Before food processors, meat was literally mashed using a large mortar and pestle. In this dish you combine the harrisa paste with the lamb before shaping the koftas, don't be afraid to use your hands to make sure it is fully mixed and to shape the skewers!
Moroccan Lamb Skewers with Couscous
A perfect evening dinner dish - spiced Irish Comeragh Mountain Lamb and lemony couscous! Skewers are a great way to get all your vegetables in for the day, especially when combined with lamb and spices to boost their flavour. The couscous is a great, light side-dish which can also be used for dinner parties or summer BBQs!
Spring Lamb & Mushroom Stroganoff with Basmati Rice
This is a famous dish of Russian origin with a twist to make it both meat and gluten free! Our velvety stroganoff sauce is made with natural yogurt, smoked paprika, rosemary and fresh tarragon, served with delicate white basmati rice. Try not to fiddle with the mushrooms while they cook, so they become caramelised. Caramelisation = flavour!
