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"The cheese in this crust and the lump of garlic butter that melts into the center makes this into something very special." - Darina Allen. Photo courtesy Kerrygold.
"The cheese in this crust and the lump of garlic butter that melts into the center makes this into something very special." - Darina Allen. Photo courtesy Kerrygold.

3 tablespoons olive oil

2 garlic cloves, mashed

1 small onion, chopped

1 pound beef, freshly ground

1 teaspoon fresh thyme leaves

½ cup dry white or red wine

1 cup beef stock

1 teaspoon Worcestershire sauce

1 tablespoon tomato paste

Roux (recipe below)

Salt and freshly ground pepper

or the topping

3 pounds baking potatoes, unpeeled

1 cup whole milk, boiling

Salt and freshly ground pepper

2 tablespoons Kerrygold Irish butter

1 tablespoon chopped chives (optional)

¼ cup grated Dubliner cheese

¼ cup grated Kerrygold Aged Cheddar cheese

For the roux

“Roux can be stored in a cool place and used as required, or it can be made up on the spot, if preferred, to thicken up a sauce.” – Darina Allen

8 tablespoons Kerrygold Irish butter

Scant cup all-purpose flour

Melt the butter in a pan and cook the flour in it for 2 minutes on low heat, stirring occasionally. It will keep for two weeks in the refrigerator.

To serve

Garlic Butter (recipe below)

Green salad

Heat the oil in a saucepan. Add the garlic and onion and fry until soft and slightly brown. Increase the heat, add the ground beef and thyme and fry until the beef changes color. Add the wine, half the stock, the Worcestershire sauce and the tomato paste. Simmer for 10 minutes. Meanwhile, boil the unpeeled potatoes, then peel them. Add boiling milk and mash the potatoes while they are still hot. Season with salt and freshly ground pepper and add the butter and the chives, if using. Bring the rest of the stock to a boil and thicken it well with roux. Stir it into the beef – it should be thick but still juicy. Taste and correct the seasoning. Put the meat mixture into one large or six individual pie dishes. Pipe or spread the mashed potato mixture over the top. Sprinkle with the grated cheeses. Bake in a preheated 350-degree oven for 30 minutes, until the top is golden and slightly crispy.

Serve with garlic butter and a green salad.

Serves 6.

Garlic Butter

“Slather over bruschetta or toast. Also great with grilled fish, meat or vegetables.” – Darina Allen

8 tablespoons Kerrygold Irish butter

2 tablespoons finely chopped parsley

3 to 5 cloves crushed garlic

A few drops of freshly squeezed lemon juice

Whip the butter, then add in the parsley, garlic and a few drops of lemon juice at a time. Roll into butter pats or form into a roll and wrap in parchment paper or foil, twisting each end. Refrigerate to harden.

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