Cumberland Pie

Name: Cumberland Pie
Prep time: 25 min
Cook time: 53 min
Total time: 78 min
Yield: 6 servings
Ingredients: 2 Celery; 1 chopped Onion; 2 large Carrots; 5 Bay Leaves; 3 Thyme; 2 tblsp Vegetable Oil; 1 tablespoon Butter; 2 tablespoons Flour; 2 tblsp Tomato Puree; 2 tablespoons Worcestershire Sauce; 2 Beef Stock Cubes; 800 g Feather blade beef; 800 g Potatoes; 25 g Mature Cheddar; 25 g Parmesan cheese

78 min · Serves 6 · By TheMealDB Import

British
Beef
Dinner
Dessert
Comfort Food

British, Beef

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

2 Celery
1 choppedOnion
2 largeCarrots
5 Bay Leaves
3 Thyme
2 tblspVegetable Oil
1 tablespoonButter
2 tablespoonsFlour
2 tblspTomato Puree
2 tablespoonsWorcestershire Sauce
2 Beef Stock Cubes
800 gFeather blade beef
800 gPotatoes
25 gMature Cheddar
25 gParmesan cheese

Method

Prep 25 min · Cook 53 min

1Heat oven to 160C/140C fan/gas 3. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes.
2Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and cook in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins -1 hr more until the meat is really tender and sauce thickened.
3Meanwhile, cook potatoes in a pan of boiling water until they’re not done but about ¾ of the way there.
4Transfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves. Layer on the beef, scattering with the cheese as you layer. You can cover and chill the pie now for 1 day, or freeze for up to 3 months.
5Increase oven to 200C/180C fan/gas 6 and bake for 30-40 mins until golden and crispy, and sauce bubbling if the dish went in cold. Serve with peas.