We have the best beef in the world and there are no two ways about it. I am around the country filming for next year’s Home Chef for RTÉ and it is always a reminder of how good Irish produce is.

The first dish, the mince and onion pie, is a bit unusual. It is like a cottage pie with a soufflé top. If you are short of time, you could just use plain mashed potatoes on top. It freezes well so it is worth making in a big pot. It has great flavour and the Worcestershire sauce is essential for that as it adds that something extra. This is a great one-pot wonder and a very handy way to use up bread that is past its sell-by date.

This beef stroganoff goes back a long way. I learned to cook this with my mother and it hasn’t changed a lot since. It was traditionally served with buttered noodles, not unlike tagliatelle, but I prefer it with fluffy rice. The vinegar adds that lovely sharp taste. Regular cream will work just as well as soured cream.

Happy cooking.

Minced beef and onion pie with soufflé crouton topping

Serves four

2 tbsp Donegal Rapeseed oil

1 large onion, chopped

1 large carrot, chopped

1 celery stick, chopped

1 tsp chopped fresh rosemary

400g packet lean minced beef

1 tsp Marmite

1 tbsp Worcestershire sauce

1 tsp English mustard

2 tsp plain flour

200ml (7fl oz) beef stock (cube is fine)

Soufflé topping

3 tbsp cream

75g (3oz) butter

75g (3oz) mature Cheddar cheese, grated

1 large egg white

150g (5oz) small white bread cubes (no crusts and from bread that’s 2-3 days old

Sea salt and freshly ground black pepper

Buttered peas, to serve

  • Preheat the oven to 200oC (400oF/ gas mark six). Heat the oil in a 23cm (9in) ovenproof frying pan and sauté the onion, carrot and celery for a couple of minutes until just beginning to soften. Stir in the rosemary with the minced beef, breaking up any lumps with a wooden spoon. Add the Marmite, Worcestershire sauce, mustard and flour and cook for one minute, stirring. Pour in the stock and bring to a simmer, then cook for another five minutes to cook out the flour, stirring occasionally.

  • Meanwhile, prepare the soufflé topping. Place the cream, butter and cheddar cheese in a small pan and melt over a low heat until runny – don’t worry if the mixture looks a bit curdled, this is normal. Whisk the egg white until stiff and then fold into the melted cheese mixture. Season to taste and carefully fold in the bread cubes until evenly coated.

  • Quickly spoon the soufflé topping over the minced beef base and transfer to the oven for another 15 minutes or until the soufflé topping is golden brown and bubbling. Serve straight to the table and allow everyone to help themselves.

    • Beef stroganoff

    Serves four

    450g (1lb) sirloin or rump steak, cut into thin strips

    1 tsp sweet paprika and extra to garnish

    25g (1oz) butter

    2 tbsp sunflower oil

    1 large shallot, finely chopped

    150g (5oz) button mushrooms, halved

    1 garlic clove, crushed

    1 tbsp white wine vinegar

    4 tbsp white wine

    150ml (1/4 pint) chicken stock

    1 tsp Dijon mustard

    2 tsp tomato puree

    150ml (1/4 pint) soured cream

    Sea salt and freshly ground black pepper

    Fluffy rice and dill pickle shavings, to serve

  • Sprinkle the steak with the paprika and season generously. Heat half the butter and oil in a frying pan, add the steak and stir-fry for four to five minutes until sealed and lightly browned. Tip on to a plate and set aside.

  • Reheat a pan over a medium heat. Add the rest of the butter and oil and then add the shallot. Sauté for two to three minutes until softened but not coloured.

  • Increase the heat and add the mushrooms to the pan with the garlic. Season to taste and continue to sauté for another two to three minutes until tender. Sprinkle in the paprika and cook for another minute, stirring.

  • Add the white wine vinegar and allow to bubble right down, then add the wine with the stock, mustard and tomato puree, stirring to combine. Tip the sautéed beef back into the pan and simmer gently for about five minutes or until the sauce has reduced by half, stirring occasionally.

  • Stir the cream into the pan, bring to the boil, then reduce the heat and simmer gently for a couple of minutes and cook until sauce has thickened and slightly reduced. Divide the fluffy rice on warmed plates and spoon over the beef stroganoff. Add the dill pickle shavings and serve at once.