Slow Cooked Steak Pie & Creamy Irish Creme Liqueur Cheese Mash
May 26, 2021
Ingredients
- Steak Pieces (recommend buying from local butcher)
- Beef Stock – 2 cubes with 600ml of boiling water
- 3 tbsp of rapeseed oil
- 2 onions chopped
- 3 tbsp plain flour
- 1 tbsp of tomato ketchup
- 375g sheet of pre-rolled puff pastry
- 1 egg yolk beaten
- 6 Potatoes (peeled)
- Cahill’s Creme Liqueur Cheese
Method
- Pre-heat oven to 160 degrees
- Heat half the rapeseed oil in a large casserole dish and brown the steak pieces
- Add the chopped onions and add another spoon of rapeseed oil
- Then cook on a low heat for 5 mins until browned
- Scatter over 3 tbsp of flour, stirring well until the flour turns brown
- Tip the meat and any juices back into the pan along with the tbsp of tomato ketchup and give it a good stir
- Pour the 600ml of beef stock, season and bring to the boil
- When simmering cover with a lid and put in the oven for about 2 hours
- After the 2 hours – pre-heat your oven to 220 degrees
- Pour the ready filling into a pie dish
- Brush the rim of the dish with egg yolk
- Unravel the ready rolled pastry and drape over the dish
- Use a knife to trim and press the edges against the side of the dish
- When prepared brush the pie heavily with egg yolk
- Cut a few slits in the centre of the pie and bake for 40 mins
- While waiting for the pie to cook peel your potatoes
- Boil in boiling water while adding salt
- Grate 70g of Irish Creme Liqueur cheese on a board
- When the potatoes are boiled drain, add butter, salt and a drop of milk and mash well
- Add the grated cheese and mix together until melted well trough the potatoes
- After 40 mins the steak pie will be golden brown and ready to be served
- Allow to cool before serving
- Place the cheesy potato mix in the centre of your plate
- Cut the pie and place around the cheesy potatoes
- Serve and Enjoy
