A bit cheeky: Beef, Mushroom and Red Wine Pie


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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13 Responses

  1. That pie looks warm and cosy and perfect for a cold evening/afternoon. Love the idea of using beef cheeks, lots of chefs in LA feature it on their menu. It was so nice to meet up with you at the English Market, we’ll be back again soon!

    • Caroline says:

      I’ve come across so many recipes for beef cheeks and Jack McCarthy offered them to me once but I couldn’t take him up on the offer then – and always regretted it! Meeting you two there was the perfect opportunity to get my hands on them. Not to mention the great company over lunch! Lots of other places to try in Cork on your next visit…

  2. Kevin says:

    Sounds delicious.
    Love the new website aswell Caroline.

    • Caroline says:

      I think it’s going to be interesting when the family discovers what they ate for Sunday lunch…

      Thanks for the compliment, Kevin!

  3. Kevin says:

    If that was me, I would take great pleasure in telling them half-way through. I’m a bad man though.

    • Caroline says:

      I was so tempted, Kevin, but really thought that would be the end of their enjoying lunch. When they find out they’ll never trust my cooking again!

  4. Martin Dwyer says:

    Paul Flynn serves Cheek in the Tannery which he just calls ” Beef “.
    It is superb- (by the way it is much prized here in France and difficult to get, there are only two per animal)

    • Caroline says:

      I think Paul is right – it’s so strange that people have a problem with eating something called “beef cheek” but will happily enjoy it when they don’t know what cut of meat it is. It’s well priced here at the moment, probably because no one wants to eat it.

      I was thinking of cooking the rest of the cheeks in my freezer in a rich, dark chilli – and then returning hastily to Tom Durcan Meats to stock up again!

    • Anne says:

      Hi Martin, will have to try the “Beef” at the Tannery when I go home to Waterford in May – Etain and Mallon send best wishes to you an Sile! I found your wonderful B&B “Le Presbytère” through Caroline’s site last year, I keep spreading the word!

      • Caroline says:

        That’s lovely to hear, Anne. I actually have an interview that I did with Martin in the archives – must stick it up here next week.

  5. grill says:

    Thank you for very interesting recipe. Slow cookers are handy year-round, but they really pull their weight in the winter I love to try out new recipes. This sounds perfect for my husband. Especially since it’s too cold to grill out right now. Would recommend it to anyone.

  6. Tom Durcan says:

    Hiya, just came accross your website tonight by chance. loved your article on the beef cheeks, am in the midst of setting up my own website at the moment and i would love to talk to you about reciepes. Could you give me a buzz on 0862568962 or alternatively pop into the shop for a chat. Regards, Tom

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