James Whelan Butchers: Irish Beef Cheek Lasagne

Beef cheek lasagne by Pat Whelan

This was one of our great discoveries when we were testing recipes for this book. It elevates the humble lasagne to another level entirely.

Irish Beef Cheek Lasagne – Printer Friendly Download


  • 70 g butter
  • 40 g plain flour
  • 1 litre milk
  • 1 teaspoon salt
  • 1 teaspoon freshly grated nutmeg
  • olive oil or rapeseed oil
  • 1/2 quantity multi-tasking meat sauce
  • 250 g fresh lasagne sheets
  • 100 g finely grated hard Irish cheese–Coolea, Cratloe Hills, Desmond or Hegarty’s Cheddar will all work well—or the traditional Parmesan

Serves 6-8

To Cook

Preheat the oven to 200˚ C/fan 180˚ C/gas mark 6. First make the béchamel sauce. Heat the butter in a medium saucepan over a low heat until melted. Add the flour and stir until smooth. Cook for about 6 to 7 minutes over a medium heat. Meanwhile, heat the milk in a separate pan until just about to boil. Gradually add the hot milk to the butter and flour mixture, whisking continuously until very smooth. Bring to a boil. Cook for 10 minutes, stirring constantly, then remove from the heat. Season with salt and nutmeg, and set aside until ready to use. Brush the bottom and sides of a lasagne dish with oil. Lay a couple of the fresh lasagne sheets on the bottom of the dish. Spread a layer of the meat sauce over the pasta, and then pour on a layer of b.chamel sauce. Sprinkle with a little finely grated cheese. Repeat the layers, ending up with a pasta layer, over which you spread the remaining béchamel and a final sprinkling of cheese. Bake in the oven for about 45 minutes or until hot through and nicely browned on top.

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