1. Fillet of Welsh beef, oxtail and potato lattice, Gorau Glas cheese fritter, shallot puree glazed vegetables from Ye Olde Bulls Head
2. Carmarthen Bay Mussels with cardamom and coconut from St Brides Spa Hotel
3. Rosemary skewered Welsh lamb kebabs with tzatziki from Gwesty Cymru
4. Bream fillet on crushed Pembrokeshire new potatoes with salsa verde from St Brides Spa Hotel
5. Roast wild bass with laverbread butter sauce from Tyddyn Llan
6. Welsh venison with leek and potato rosti from Gilli Davies
7. Glamorgan sausages by Gilli Davies
8. Salmon baked in pastry with leeks and lemongrass by Gilli Davies
9. Smoked mackerel pate with toasted tiger bread by Pitch
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10. Welsh Rarebit with pan-fried chicken livers in wholegrain mustard and cream by Pitch
11. Chocolate and walnut brownie with local ice cream and winter berries by Pitch
12. Caws Aur by Anand George at Purple Poppadom
13. Rara Gohst Cymru from Bokhara Brasserie
14. Paul Hollywood's Welsh gingerbread
15. Bara brith by Beca Lyne-Pirkis
16. White Chocolate, Raspberry and Cardamom Welsh Cakes by Beca Lyne-Pirkis
Don’t miss
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17. Twice-baked Caerphilly cheese soufflé from Peterstone Court
18. Welsh lamb with tomato fondant and crisp Carmarthen Ham from Tan Y Foel, Snowdonia
17. Hyderabadi mince cupcake from Moksh
And now... the recipes
Fillet of Welsh beef, oxtail and potato lattice, Gorau Glas cheese fritter, shallot puree glazed vegetables
Recipe from Ye Olde Bull’s Head, Anglesey, available at Welsh Rarebits here
Ingredients
6oz of fillet of Welsh beef
1/2 an oxtail
1 baking potato
50g Gorau Glas cheese
30g fresh breadcrumbs
10g flour
1 egg
100g puff pastry
1 glass white wine
Method
Fry off your oxtail very hard to get a dark brown colour all around add a few vegetables, carrot dice, sliced leeks, sliced onion, split garlic head. Fry together with the oxtail. Deglaze your pan with white wine. In a larger pot place all the ingredients that have just been cooked and just cover with water, simmer for at least 3 hours.
Once cooled take out the oxtail gently, strain the rest of the liquid, and reduce by half. Flake the oxtail off the bone avoiding any small bones or clumps of fat and place in the liquid, reduce until has a nice sheen and is quite sticky. Reserve for later.
Peel and wash your potato, slice to your required size, now seal in a hot pan with a little oil, garlic and rosemary. Fry off until nice and golden both sides, then place 100 g of butter in and half cover the potato with water. And place in an oven for 15 minutes.
Take the potato out of the oven. Spoon a good mound of the oxtail onto the potato to completely cover the top. Then place the pastry on top and bake again for 5 minutes, until golden brown. While this is cooking, crumble your Gorau Glas with the egg and flour and with the breadcrumbs, and deep fry.
Cook your fillet of beef to your liking and serve up immediately.
Carmarthen Bay mussels with cardamom and coconut
Recipe from St Brides Spa Hotel available here
Ingredients
1kg/2.2lbs fresh Carmarthen Bay Mussels
115g/4oz unsalted butter
1 clove garlic, peeled and finely chopped
2 shallots, peeled and finely chopped
200ml/7fl oz dry white wine
Bay Leaf
3 green cardamoms cracked open
150ml/5fl oz coconut milk
Roughly chopped coriander
Method
1. Prepare the mussels: Pull away the hair-like strands (beard) around the shell and scrub with a stiff brush under cold running water.
2. Heat 50g/2oz of the unsalted butter in a large saucepan. When hot and foaming add the garlic, shallots, cardamom and bay leaf. Cook over a medium heat until the shallots are soft and translucent.
3. Add the wine and bring mixture to the boil. Add the mussels, cover the saucepan, gently shake the pan and cook over a high heat for 2-3 minutes, until the mussels open. Discard any mussels that remain closed after cooking or are shrivelled.
4. Strain the mussels over a large saucepan using a colander and set aside. Place the mussels into a large bowl. Retain the mussel liquor in the pan and return to the heat. Add the remaining butter and coconut milk and bring to the boil.
5. Pour the mixture over the mussels, top with the roughly chopped coriander and serve immediately with plenty of fresh crusty bread.
Rosemary skewered Welsh lamb kebabs with tzatziki
Recipe from Gwesty Cymru available here
Ingredients - kebabs
4 x sprigs of rosemary
600g boned leg of lamb cut into cubes
200g Rachel’s Organic Natural Yogurt
1tsp ground cumin
1tsp ground coriander
½ tsp turmeric
1tsp fresh chopped mint
Salt and pepper to taste
Method - Kebabs
Combine all the ingredients (apart from the 4 sprigs of rosemary) together and leave to marinade overnight.
Skewer about 4 cubes of lamb onto each sprig of rosemary, and cover the end with foil to prevent burning.
Place on a baking tray under the grill for about 5 minutes each side to serve pink, or longer if you prefer them well done.
Ingredients - tzatziki
Half a grated cucumber
200g Rachel’s Organic Natural Yogurt
1 clove crushed garlic
1 tablespoon chopped fresh mint
Salt and pepper to taste
Method - Tzatziki
Grate cucumber, season with salt and pepper and leave in a colander for 10 minutes to drain excess moisture.
Combine with yogurt, mint and garlic in a bowl, season to taste and serve with the kebabs.
Bream fillet on crushed Pembrokeshire new potatoes with salsa verde
Recipe from St Brides Spa Hotel available here
Ingredients - for the bream
4 bream fillets, scaled and pin-boned (ask your fishmonger to do this for you)
1 tsp olive oil
1 tsp butter
1 clove garlic crushed
salt and freshly ground black pepper
1 lemon, juice only
For the potatoes
1kg/2_ Pembrokeshire new potatoes
Salt 50g/2oz unsalted butter
4 sliced shallots
Chopped parsley
For the salsa verde
2 cloves of garlic, peeled
1 small handful of capers
1 small handful of gherkins pickled in sweet vinegar
6 anchovy fillets
2 large handfuls of flat-leaf parsley, leaves picked
1 bunch of fresh basil, leaves picked
1 handful of fresh mint, leaves picked
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil
sea salt and freshly ground black pepper
Method - for the bream
1. Preheat the oven to 180C/356F/Gas 4. For the bream, with a sharp knife slice the skin side of each fillet, at thre quarter inch intervals. Do not cut too deeply.
2. Heat an ovenproof frying pan on stove and add the oil and butter. Add the garlic clove (do not allow to burn).
3. Season the fish with salt and pepper and lay in the pan, skin-side down, and cook until golden, for about three to four minutes.
4. Using a fish slice, carefully turn the fillets, then place in the preheated oven to finish cooking, for about four minutes.
5. Remove from oven and discard the garlic clove and squeeze over the lemon juice.
For the potatoes
1. Place the whole new potatoes in a large saucepan and cover with cold water. Add a little salt and bring to the boil.
2. Reduce the heat and simmer for 20 minutes until the potatoes are cooked and tender. Drain in a colander.
3. Heat a small pan with a dash of olive oil and add the shallots cook until translucent.
4. Add the butter and parsley to the shallots then pour over the potatoes and gently crush the potates so they absorb the butter but hold their shape.
5. Press the potatoes into a small ring on the centre of the plate
For the salsa verde
1. Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl.
2. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency.
3. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.
To assemble the dish place the potatoes in the middle of the plate and place the fillets of bream on top of them and drizzle over the salsa adding a little on the side of the plate for the potatoes. Serve with bread and a light green salad.
Roast wild bass with laverbread butter sauce
Recipe from Tyddyn Llan available here
Ingredients
4 150g pieces of wild bass, skin on and all pin bones removed
4 finely chopped shallots
1 tablespoon of white wine vinegar
175ml dry white wine, Muscadet if possible
250g unsalted butter
Salt and a pinch of cayenne pepper
Juice of half a lemon
2 tablespoons of laverbread
2 tablespoons of double cream
300g raw picked spinach
50g extra butter
Method
Put the white wine, vinegar and shallots into a saucepan and slowly reduce to a syrup.
On a light heat slowly add the butter a little at a time until it forms a slightly thick sauce, season with salt and cayenne pepper, add the juice of the half lemon.
Strain the sauce into a clean saucepan. In a separate saucepan add two tablespoons of laverbread with 2 tablespoons of cream, bring to the boil and add half the beurre blanc.
Season the fish and coat lightly with olive oil. Place onto a hot griddle skin side down, until the skin is crisp, then place onto an oiled tray and bake in a hot oven at 200°C for five minutes.
While the fish is cooking, in a large pan melt the extra butter and cook the spinach until wilted.
Serve the bass on a bed of spinach and pour the lavabread sauce around one side and the remaining beurre blanc around the other side.
Welsh venison with leek and potato rosti
Ingredients
4 175g venison loin steaks
1 tsp coriander seeds, crushed
1 glass red wine
2 tbsp sunflower oil
½ orange, squeezed juice
1 tsp redcurrant jelly
For the rosti
2 large potatoes
1 medium leek
salt and freshly-ground pepper
For the pickle
450g elderberries
100g light soft brown sugar
½ tsp ground ginger
pinch ground cloves
pinch mace
1 medium onion, finely chopped
300ml cider vinegar
salt and freshly-ground pepper
50g seedless raisins
Method
Add the coriander seeds to the wine and pour over the venison. Leave to marinate.
For the rosti – peel and grate the potato and leek and mix together with seasoning. Heat a tablespoon of oil in a large pan and fry four mounds of the rosti mixture gently, turning once to brown both sides. Take out of the pan and keep warm.
Heat the remaining oil and fry the venison steaks briskly to seal on both sides then lower the heat and cook for another four minutes until cooked but pink in the middle. Dish a rosti onto each serving plate, slice the venison steaks and arrange beside. Add the marinade to the pan juices and stir well then add the orange juice and redcurrant jelly and boil to reduce by half. Pour around the steaks.
For the pickle – wash the elderberries and drain the sieve the berries, pressing out all the juice to make a thin puree. Put into a pan with the onion and all other ingredients. Bring to the boil then simmer for 20 minutes.
Glamorgan sausages
Ingredients
150g fresh breadcrumbs
1 small leek, finely chopped
75g Caerphilly cheese, grated
1 tbsp fresh parsley, chopped
pinch of dry mustard
2 eggs, beaten
2 tbsp light cooking oil
Salt and freshly ground black pepper
Method
Mix together the breadcrumbs, leek, cheese, parsley, seasonings and mustard.
Use the beaten eggs to bind the mixture together.
Divide into 12 portions and form into sausage shapes.
Fry the Glamorgan sausages until crisp and golden brown on all sides.
Salmon baked pastry with leeks and lemongrass
Ingredients
750g-1kg salmon fillet, skinned and divided in 2 lengthways
375g puff pastry, ready rolled
1 tbsp olive oil
25g butter
3 leeks, washed and diced
1 stick lemongrass, chopped
2 limes, grated rind and juice
salt and pepper
For the lime butter sauce
300ml dry white wine
pinch of saffron strands
100g unsalted butter
3 tbsps crème fraîche
salt and pepper
Method
Heat the oil and butter and gently sauté the leeks until soft but not brown, then add the lemongrass, grated lemon rind, ginger and seasoning. Cool.
Unroll the pastry onto a baking sheet and lay a strip of salmon in the centre. Spread over the leek mixture and lay the second salmon fillet on top. Bring the sides of the pastry to the top, crimping like a large Cornish pasty.
Make three slits in the pastry each side and brush with beaten egg (this can be done 24 hours in advance – leave in the fridge).
Cook the pastry for room temperature at 200°C for 30-35 minutes, or until the pastry is puffed and golden.
To make the lime butter sauce, simmer the wine with the saffron until it has reduced by ¾. Stir in the lime juice and butter, bit by bit, then finish with the crème fraîche and seasoning.
Smoked mackerel pate with toasted tiger bread
Ingredients
3 Welsh smoked mackerel
200g creme fraiche
100g double creme
tablespoon of chives
Season to taste
Tablespoon capers
Thinly sliced tiger bay bread
Decent olive oil
Method
Ensure the skin is removed from the smoked mackerel.
Add all the ingredients in a bowl and beat with a fork.
Put into moulds and put in the fridge to set.
Toast the bread. Put a thin layer over the mackerel pate and a few capers to serve with the freshly toasted tiger bread.
Welsh rarebit with pan-fried chicken livers in wholegrain mustard and cream
Ingredients - for the rarebit
225g grated, strong cheddar cheese
1 tablespoon butter
2 teaspoons Worcestershire sauce
1 teaspoon of wholegrain mustard
2 teaspoons flour
4 tablespoons beer (welsh stout is recommended)
4 thick slices tiger bread
For the livers
250ml milk
300g chicken livers
1 shallot finely diced
1 garlic clove crushed
Teaspoon wholegrain mustard
25ml brandy
50ml cream
Method
For the rarebit: Put the cheese, butter, Worcestershire sauce, mustard, flour, salt and pepper into a saucepan. Mix well and then add the beer, do not make the mixture too wet.
Stir over a gentle heat until all is melted, and when it is a thickish paste, stop stirring and swivel it around the saucepan, which it will do quite easily. Leave to cool a little, and meanwhile toast the bread on one side only.
Spread the mixture across the un-toasted side of the bread and set to one side ready to put back under the grill when your livers are nearly ready.
For the livers: Soak the livers in the milk for an hour before using, ensuring there is no sinew or gall bladder on the livers – this should draw out all of the blood (rinse well before cooking).
In a hot pan chuck in the butter, shallot, garlic and livers and brown off. Once the livers are sealed, add brandy slowly. When the brandy is reduced by add the wholegrain mustard and then the cream. By now your rarebit should be under the grill and when browned simply pour over the livers straight out of the pan over the rarebit.
SIMPLE! Lovely on a winters afternoon, serve with a nice salad and some oven-baked vine tomatoes.
Chocolate and walnut brownie with local ice cream and winter berries
Ingredients
50g plain flour
2 small eggs
50g caster sugar
75g white chocolate
50g milk chocolate
100g dark chocolate
65g butter (unsalted)
Handful of walnuts
Good quality local vanilla ice cream
100g winter berries
Method
Over a bain marie melt the milk chocolate, dark chocolate and 50g of the white chocolate and butter.
Whisk the eggs and sugar until pale and creamy. Slowly mix the flour into the melted chocolate and butter. Fold in the sugar and egg mix. Crush the remaining white chocolate and walnuts and stir into the mix. Pour into a baking tray lined with greaseproof butter. Bake at 180 degrees for 10-15 minutes until the centre is springy.
When cooked leave to cool. Serve sliced into squares with vanilla ice cream and winter berries.
Caws Aur
Ingredients
80g Welsh Tintern cheese
60g Cheddar cheese
20g roasted cashew nut
25g red onion
2g coriander leaves
2g green chilli
30 sheets ready-made spring roll pastry - 1 packet. (25cm square, cut into 16 x 5½cm rectangles)
Oil to deep fry
A handful of plain flour (to make the paste only)
Makes 12 samosas
Method
1. Grate all the Tintern and Cheddar Cheese; chop red onions, green chilli and coriander leaves.
2. Mix all the above ingredients including the cashew nuts in a bowl; divide the mixture into 15gms each, this mixture will give you 12 samosas
3. In a bowl mix some plain flour with water to make the flour paste to stick the edges of the samosa together and leave to one side.
4. On the long side of each rectangle of pastry, mark 13cm from the bottom left hand corner. Make a cut from this mark to the top right hand corner. Take two rectangles and put them together at right angles to form an L shape with the joining corner cut away. Fold over each leg of the L once to make a pouch, place the divided cheese mixture, and continue folding into a samosa shape, enclosing the cheese mixture stick sides well with flour paste. Repeat.
5. Deep fry at 180 for 30 seconds and serve hot.
Purple Poppadom, 185a Cowbridge Road East, Cardiff Tel: 029 2022 0026, Web: purplepoppadom.com
Rara Gohst Cymru
Ingredients - Curry
500g leg of lamb (Welsh, only the best), cut into cubes
4tbsp olive oil
1 dessert spoon khara masala (3 bay leaves, 3 large cardamoms, 3 sticks of cinnamon, all ground)
250g onions, chopped
300g minced lamb
2tbsp garlic and ginger paste (¼ ginger to ¾ garlic)
250g leeks
½tsp salt
½tsp red chilli powder
1tsp garam masala
1tsp turmeric
1tsp coriander powder
1tsp cumin powder
250g fresh tomatoes, chopped
50g natural yoghurt
Garnish
pilau rice
10g fresh coriander, chopped
2 ginger pieces, julienne
1 green chilli, sliced
Method
1. Put the olive oil in a pan and add the khara masala. Brown on a low flame and then add the chopped onions.
2. Stir for 10 minutes until well browned. Add the cubed lamb and stir for five minutes.
3. Add minced meat for 15 minutes (continue to stir) until the meat is tender.
4. Add ginger and garlic paste, stir again for 3 minutes.
5. Add leek, salt, red chilli powder, garam masala, turmeric, coriander and cumin powder and cook for 3-5 minutes.
6. Finally, add the chopped tomato and natural yoghurt. Keep stirring for a final 15 minutes until the consistency thickens. Add a little water if necessary.
To serve
Serve with pilau rice and garnish with fresh coriander, julienne of ginger and green chilli.
Chef’s tip: Put a knob of butter in a karahi (or cooking pot), place in the ove for a minute sit it is sizzling, then add the curry before serving.
Bokhara Brasserie at Court Colman Manor Hotel, Pen-y-Fai, Bridgend Tel: 01656 720212, Web: http://www.bokhararestaurant.com
Paul Hollywood's Welsh gingerbread
Ingredients
Makes 12 squares
350g self-raising flour
3 tsp ground ginger (optional)
100g unsalted butter, diced
150g demerara sugar
50g mixed candied peel, chopped
50g black treacle
80g honey
150ml milk
Method
You'll need a 27 x 20cm baking tin (or tin with similar dimensions)
Heat the oven to 170°C/Gas 3. Grease and line a 27 x 20cm baking tin (or tin with similar dimensions).
Sift the flour into a large bowl with the ginger, if using. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and candied peel.
Put the treacle, honey and milk in a saucepan and heat gently, stirring, until the treacle and honey have melted into the milk. Pour onto the dry ingredients and mix thoroughly.
Pour the mixture into the prepared baking tin and bake for 30–40 minutes, until a skewer inserted in the centre comes out clean.
Leave to cool completely, then cut into squares. Store in an airtight tin. The gingerbread will mature and become stickier with keeping.
Bara brith
This bara brith is made the traditional way using fresh yeast. Most supermarket with their own in-store bakery will sell, or sometimes give away, fresh yeast.
1-2 hours preparation time
30 mins to 1 hour cooking time
Serves 8-10
Ingredients
450g/1lb strong white flour
7g salt
20g/¾oz fresh yeast
75g/2½oz butter, plus extra for greasing and to serve
50g/1¾oz brown sugar
2 tsp mixed spice
350g/12oz mixed dried fruit, such as raisins, currants, sultanas and cranberries
One free-range egg
225ml/8fl oz strong warm tea
oil, for greasing
Butter, to serve (optional)
For the sugar syrup
50g/1¾oz caster sugar
Method
Place the flour, salt and yeast in a large mixing bowl and then rub in the butter using your fingers until the mixture resembles fine breadcrumbs. Mix in the sugar, mixed spice and dried fruit until evenly distributed.
Add the egg and tea and bring the mixture together to form a dough. Knead on a clean work surface until smooth. Place back in the bowl, cover with oiled cling film and leave until doubled in size - at least one hour.
Preheat the oven to 200C/180C fan/400F/Gas 6 and grease a 900g/2lb loaf tin.
Knock back the dough, then shape it and fit it into the loaf tin. Coveragain with oiled cling film and prove for a further 30 minutes. Remove the cling film and bake in the centre of the oven for 20 minutes.
Cover the bara brith with aluminium foil and continue to bake fora further 25 minutes. Remove from the oven, turn it out of the tin and leave to cool on a wire rack for 20 minutes.
For the sugar syrup, bring 50ml/1¾fl oz of water and the sugar to the boil in a small saucepan and cook until syrupy. Remove from the heat and brush the loaf with the glaze. Leave to cool completely before cutting. Serve in slices with butter, if you like.
White Chocolate, Raspberry and Cardamom Welsh Cakes
Ingredients
Makes 25-30
225g Self-Raising Flour
30g Lard (vegetable fat), cold & cubed
70g Salted Butter, cold & cubed
110g Caster Sugar, plus extra for dusting
100g White Chocolate Chips
Tube of freeze-dried Raspberries (6g)
10-12 Cardamom Pods, split with the black seeds ground
1 Egg (beaten with a little milk)
½ tablespoon of Golden Syrup
Method
1. Place your bake stone or heavy frying pan on the hob to a low heat.
2. Sift the flour and spices into a large bowl, and then rub the lard and butter into the flour until the mixture looks like breadcrumbs.
3. Mix in the sugar, fruit and chocolate chips and then add the beaten egg and golden syrup. Nan suggests heating the syrup slightly so that it is easier to mix into the other ingredients.
4. Bring the mixture together in the bowl until it forms dough – do not overwork the mixture.
5. Once the mixture has come together, tip out the dough on to a lightly floured surface and roll out to 1cm thickness.
6. Cut out into 2in rounds. Grease your bake stone/frying pan with a little butter and cook your Welsh cakes until they are a ‘nut brown’.
7. Don’t overcrowd the pan and remember to grease the pan in between each batch.
8. Once baked, sprinkle liberally with sugar and serve.
9. Can be served warm from the bake stone or cold.
Twice-baked Caerphilly cheese soufflé
Recipe from from Peterstone Court available here
Welsh lamb with tomato fondant and crisp Carmarthen Ham
Recipe from Tan Y Foel, Snowdonia available here
Hyderabadi mince cupcake
Ingredients - Curry
150g Welsh lamb mince
½ onion (finely chopped)
½ tomato (chopped)
1 teaspoon ginger garlic paste
½ teaspoon red chilli powder
½ teaspoon cumin powder
2g whole cumin seeds
4 green cardamom
1 tablespoon curd (yogurt)
1 tablespoon oil
Fresh coriander
Salt (as required)
Serves 6 (6oz glass ramekins)
Ingredients - Spicy mash
2 medium potatoes (approx. 300g) peeled and quartered
½ cup milk
1 tbsp butter
½ tsp turmeric
Fresh curry leaves
Pinch of chilli flakes
Salt (as required – less is better)
Method - Curry
1. Mix together the lamb mince, curd/yoghurt, salt, and ginger garlic paste and keep aside for at least 20 minutes.
2. Heat oil in a Kadhai. Add the whole cumin seeds and green cardamom and let them crackle. Add the chopped onions and sauté until the onions are golden brown in colour.
3. Add the red chilli powder and cumin powder.
4. Cook for a minute and then add the chopped tomatoes.
5. Add the marinated lamb mince. Cook on a medium high flame until the mince is cooked.
6. Add a couple of chopped fresh coriander leaves.
Method - Spicy mash
1. Boil potatoes for about 20 minutes, or until you can pierce through them easily with a fork.
2. Mash the potatoes, adding the milk and salt, and incorporating well.
3. In a saucepan, melt the butter. Add the curry leaves, stir well and add the turmeric and chilli flakes. Cook for a minute stirring well or toasting them up until they are fragrant. Be careful not to burn them.
4. Add this to the mashed potatoes and mix well.
Note: If you love green chillies or need more heat, add some finely minced green chilli and crushed black pepper.
Beetroot Lime and Rose Foam Recipe
Ingredients
1 cup canned beets (in their juice)
1 tbsp lime juice
½ tsp rose water
Additives
1 sachet (2g) Soy Lecithin
Method
1. Puree the beets in a blender, and strain in a cheesecloth.
2. In a bowl add the lemon juice, rose water and the beet juice and stir well. Dissolve the soy lecithin in the juices with a hand blender to produce a good quantity of foam.
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3. Refrigerate the bowl.
4. The cupcake can now carefully be assembled... Take 6 clear small ramekins. Reheat the mince and then spoon evenly over the ramekins. Spoon or pipe the spicy mash evenly over the mince, followed by the foam over the dish. The cupcake should then be served immediately.
5. Guests or friends would love this dish as the foam bursts with different flavours and the change in the temperature and different layers makes this dish really fun! It also looks cool too! It’s the chef’s take on the classic Shepherd’s pie...
