Carlos Capparelli worked as executive chef of the Ottolenghi restaurant group in London before moving to Belfast recently. We're thrilled to be working with Carlos as he launches his at home dinner dishes, a welcome addition to Belfast's food scene.
Beef and lamb mince, slow-cooked in red wine with dried apricots and Ras el Hanout, then covered with roasted butternut squash and mashed potato and garnished with Za'atar as a topping.
Simply pop the shepherd's pie in the oven for 35 minutes and you've got yourself a tasty meal with no additives and no fuss.
This serves 2 people.
Made in Belfast, Carlos uses local ingredients where possible