To celebrate Northern Ireland’s Year of Food and Drink’s ‘Love NI Meat’ theme, SuperValu Ambassador Chef Noel McMeel has provided his recipe for Roast Beef with Traditional Yorkshire Pudding and Sunday roast leftovers.

Impress your family & friends with an amazing Sunday Dinner by following his recipes below.

Recipe: Roast Beef with Traditional Yorkshire Pudding

Roast Beef with Traditional Yorkshire Pudding

It’s hard to beat traditional roast beef. The trick to a great roast is how it is seasoned, seared and then slow roasted and traditional yorkies are a must!

Serves 8-10 people


For the roast beef;
3 kgs/6lbs Silverside of beef
Rapeseed oil
Cracked black pepper
Fresh Rosemary
For the Yorkshire pudding;

115g/4oz flour
275ml/½ pint milk
Sunflower oil


Preheat the oven to its highest setting.
Rub the beef with the oil, season with salt, pepper and rosemary all over.
Put a heavy-based roasting tray on the hob and when hot, add the beef.
Sear the beef quickly on all sides to colour and crisp the outside.
Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.
Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes.
For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
Add the milk, stirring constantly, until you have a runny batter.
Leave this to rest, covered, in the refrigerator for up to 12 hours.
Place 1cm/½in of sunflower oil in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of oil across the bottom.
Heat the oil in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
Serve immediately with the carved roast beef.

Sunday roast leftovers – Beef and Vegetable Pie

Sunday roast leftovers

I grew up with the motto ‘waste not, want not’ and that has stuck with me to this day. I love that satisfied feeling of turning Sunday roast leftovers into Monday’s family feast with this great pie. Never forget your roots!

Serves 4


500g/1lb 2oz cooked left over beef
salt and pepper
2 tbsp vegetable oil
1 tbsp cornflour
1 onions, chopped
2 carrots, chopped
2 sprigs thyme, leaves picked
160g/5¾oz whole button mushrooms
1 beef stock cube, dissolved in 400ml/14fl oz water
1 free-range egg yolk, beaten
100g/3½oz ready to use, puff pastry

Cut up your left over beef into large pieces.
Heat an ovenproof casserole until hot and add the vegetable oil and beef, frying until browned.
Add the cornflour and stir to coat the beef, then add the onions, carrots, thyme and mushrooms. Gently fry for 2-3 minutes.
Add the stock and bring to a simmer. Cover with a lid and simmer for 1hour
Season, to taste, with salt and black pepper, remove from the heat and set aside to cool.
Preheat the oven to 180C/350F/Gas 4.
Spoon the cooled meat mixture into a large pie dish.
Brush the edge of the dish with the beaten egg and then lay the pastry over the top of the filling and dish.
Crimp the edge to seal, then brush the pastry with more beaten egg and cut two slits in the top of the pie to let the steam escape.
Place on a baking tray in the oven for 25-35 minutes, or until the filling is hot and the pastry crisp and golden-brown.

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