• 600ml milk
• 15g butter
• 15g flour
• 1kg Irish round roast beef
• For the potato bake:
• 2 onions, sliced
• 1kg potato, peeled and thinly sliced
• 4 carrots, peeled and chopped into rounds
• 150g frozen peas
• Salt and pepper
• 200g cheddar cheese

In a saucepan, heat the milk until almost boiling, then remove from the heat and set aside. In the frying pan, melt one tablespoons of butter then stir in the flour until combined. Pour over a splash of warm milk and whisk into the butter and flour. Gradually add the remaining milk, whisking constantly until you have a thin sauce.

Butter a large casserole dish and lay the sliced onions and potatoes on top, followed by the carrots and peas, season with salt and pepper. Pour over the sauce and top with the cheese.

Preheat the oven to 200°C/gas mark 6. Place the beef in a roasting tray, season well and drizzle with oil. Cover with foil and roast for 20 minutes, then reduce the heat to 160°C/gas mark 2½ and cook for 1½ hours. Place the bake in the oven to cook, along with the beef for the last half hour. Remove the beef and allow to rest for 15 minutes while the bake continues to cook.

Once rested, carve the beef and serve with the potato bake.