Slow Cooked Steak Pie & Creamy Irish Creme Liqueur Cheese Mash

May 26, 2021


  • 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


  1. Pre-heat oven to 160 degrees
  2. Heat half the rapeseed oil in a large casserole dish and brown the steak pieces
  3. Add the chopped onions and add another spoon of rapeseed oil
  4. Then cook on a low heat for 5 mins until browned
  5. Scatter over 3 tbsp of flour, stirring well until the flour turns brown
  6. Tip the meat and any juices back into the pan along with the tbsp of tomato ketchup and give it a good stir
  7. Pour the 600ml of beef stock, season and bring to the boil
  8. When simmering cover with a lid and put in the oven for about 2 hours
  9. After the 2 hours – pre-heat your oven to 220 degrees
  10. Pour the ready filling into a pie dish
  11. Brush the rim of the dish with egg yolk
  12. Unravel the ready rolled pastry and drape over the dish
  13. Use a knife to trim and press the edges against the side of the dish
  14. When prepared brush the pie heavily with egg yolk
  15. Cut a few slits in the centre of the pie and bake for 40 mins
  16. While waiting for the pie to cook peel your potatoes
  17. Boil in boiling water while adding salt
  18. Grate 70g of Irish Creme Liqueur cheese on a board
  19. When the potatoes are boiled drain, add butter, salt and a drop of milk and mash well
  20. Add the grated cheese and mix together until melted well trough the potatoes
  21. After 40 mins the steak pie will be golden brown and ready to be served
  22. Allow to cool before serving
  23. Place the cheesy potato mix in the centre of your plate
  24. Cut the pie and place around the cheesy potatoes
  25. Serve and Enjoy

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