Cumberland Pie

Name: Cumberland Pie
Total time: 240 min
Yield: 6 servings
Cuisine: British
Ingredients: 2 celery sticks, chopped; 1 large onion, chopped; 2 large carrots, chopped; 5 bay leaves; 3 sprigs fresh thyme; 2 tbsp vegetable oil; 1 tbsp butter; 2 tbsp plain flour; 2 tbsp tomato purée; 2 tbsp Worcestershire sauce; 2 beef stock cubes; 800g feather blade beef, cut into pieces; 800g potatoes, sliced into rounds; 25g mature Cheddar, grated; 25g Parmesan cheese, grated

Slow-braised feather blade beef topped with golden layered potatoes and bubbling, melted mature Cheddar.

240 min serves 6 Medium Watch

Ingredients

2 celery sticks, chopped1 head

1 large onion, chopped1 pc

2 large carrots, chopped500g

5 bay leaves5g

3 sprigs fresh thyme20g

2 tbsp vegetable oil1L

1 tbsp butter250g

2 tbsp plain flour1.5kg

2 tbsp tomato purée200g

2 tbsp Worcestershire sauce150ml

2 beef stock cubes8 pack

800g feather blade beef, cut into pieces800g

800g potatoes, sliced into rounds1kg

25g mature Cheddar, grated350g

25g Parmesan cheese, grated170g

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.

Cost to cook

serves 6 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £13.46 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£23.32 est. · serves 6

Ingredients

2 celery sticks, chopped1 head

1 large onion, chopped1 pc

2 large carrots, chopped500g

5 bay leaves5g

3 sprigs fresh thyme20g

2 tbsp vegetable oil1L

1 tbsp butter250g

2 tbsp plain flour1.5kg

2 tbsp tomato purée200g

2 tbsp Worcestershire sauce150ml

2 beef stock cubes8 pack

800g feather blade beef, cut into pieces800g

800g potatoes, sliced into rounds1kg

25g mature Cheddar, grated350g

25g Parmesan cheese, grated170g

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.