Dinner

Cumberland Pie

Name: Cumberland Pie
Prep time: 25 min
Cook time: 225 min
Total time: 250 min
Cuisine: British
Ingredients: 2 celery; 1 onion, chopped; 2 large large carrots; 5 bay leaves; 3 thyme; 2 tblsp vegetable oil; 1 tablespoon butter; 2 tablespoons flour; 2 tblsp tomato purée; 2 tablespoons Worcestershire sauce; 2 beef stock cubes; 800g feather blade beef; 800g potatoes; 25g mature Cheddar; 25g Parmesan cheese; 600ml hot water, hot; seasoning, as needed; peas, to serve

A hearty British beef casserole topped with crisp layers of potato, mature Cheddar and Parmesan.

4 hr 10 min
690 kcal
British

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Heat the oven to 160C/140C fan/gas 3.
Step 2:
Soften the celery, onion, carrots, bay leaves and 1 thyme sprig in a casserole with 1 tbsp of the oil and the butter for 10 minutes.
10 min
Step 3:
Stir in the flour, followed by the tomato purée, Worcestershire sauce and stock cubes.
Step 4:
Gradually stir in 600ml hot water, add the beef and bring to a gentle simmer.
Step 5:
Cover and cook in the oven for 2 hours 30 minutes.
2 h
Step 6:
Uncover and cook for a further 30 minutes to 1 hour, until the meat is very tender and the sauce has thickened.
30 min
Step 7:
Meanwhile, cook the potatoes in a pan of boiling water until they are about three-quarters cooked.
Step 8:
Transfer the meat to a baking dish.
Step 9:
Slice the potatoes into 1cm-thick rounds and gently toss with seasoning, the remaining oil and thyme leaves.
Step 10:
Layer the potatoes over the beef, scattering with the cheeses as you layer.
Step 11:
If desired, cover and chill the pie for up to 1 day, or freeze for up to 3 months.
Step 12:
Increase the oven to 200C/180C fan/gas 6 and bake for 30–40 minutes, until golden and crisp and the sauce is bubbling if the dish went in cold.
30–40 min
Step 13:
Serve with peas.