5
British
Cumberland Pie
Allergens: Celery, Fish, Gluten, Milk
A beef-and-veg pie under a breadcrumb-crisped potato top, the British cousin of cottage.
Ingredients
- Vegetable oil 2 tbsp
- Plain flour 2 tbsp
- Stock cubes 2
- Tomato purée 2 tbsp
- Fresh thyme 3
- Carrot 2 large
- Celery 2
- Onion 1
- Potatoes 800 g
- Butter 1 tbsp
- Cheddar 25 g
- Parmesan 25 g
- Bay leaves 5
- Worcestershire sauce 2 tbsp
- Beef 800 g
Method
- Heat 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.
- Gradually 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.
- Meanwhile, cook potatoes in a pan of boiling water until they’re not done but about ¾ of the way there.
- Transfer 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.
- Increase 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.