This dish draws inspiration from diverse culinary traditions. We start with select local Albertian prime beef and grass-fed free-range Australian lamb, each marinated separately, then vacuum-packed and slow-cooked to perfection. After a reverse sear in the oven, they're finished with organic herb butter. The combined jus is strained and reduced into a rich gravy. Carrots and onions are simmered with jus and tomato paste, then mixed with tender meat, peas, and gravy. Topped with golden potatoes, aged cheddar, and organic butter and cream, it toasts beautifully in your oven. This meal is truly fit for royalty—meaning you.