Cumberland Pie
HB-0767 · Hand-built original · British
BritishBeef3 hr 30 minEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 celery sticks, finely chopped
- 1 onion, chopped
- 2 large carrots, chopped
- 5 bay leaves
- 3 sprigs thyme
- 2 tbsp vegetable oil
- 1 tbsp butter
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 2 tbsp Worcestershire sauce
- 2 beef stock cubes, dissolved in 3¼ cups hot water
- 28¼ oz feather blade beef, cut into large chunks
- 28¼ oz potatoes, peeled and thinly sliced
- 1 oz mature Cheddar, grated
- 1 oz Parmesan, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
- Heat the oven to 320°F. Heat the oil and butter in a large ovenproof casserole over medium-high heat and brown the beef in batches. Set aside.
- Cook the celery, onion and carrots in the same pan for 6-8 minutes until softened. Stir in the flour and tomato purée and cook for 1 minute.
- Pour in the stock and Worcestershire sauce, return the beef with the bay leaves and thyme, and season with salt and pepper.
- Cover and cook in the oven for 2-2 1/2 hours until the beef is very tender. Remove the bay leaves and thyme stems and check the seasoning.
- Raise the oven to 400°F. If needed, transfer the beef filling to a pie dish. Arrange the potato slices in overlapping layers over the top.
- Scatter with the Cheddar and Parmesan. Bake for 30-35 minutes until the potatoes are tender and the top is golden and crisp at the edges.
- Rest for 10 minutes before serving.
Total: 3 h 30 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).