Cumberland Pie

Name: Cumberland Pie
Prep time: 5 min
Cook time: 4 h 30 min
Total time: 4 h 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 celery; 1 onion; 2 carrots; 5 bay leaves; 3 thyme; 2 tbsp vegetable oil; 1 tbsp butter; 2 tbsp flour; 2 tbsp tomato paste; 2 tbsp worcestershire sauce; 2 beef bouillon cubes; 1.8 lb feather blade beef; 1.8 lb potatoes; 1 oz mature cheddar; 1 oz parmesan cheese

A weekend British dinner made with beef. Ready in about 4 hours 35 minutes. Difficulty: more effort.

5 minPrep (about)
4 hr 30 minCook (about)
4 hr 35 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 2 people +

Changed from 4 to 2 people · Back to 4

Main ingredient

14 oz feather blade beef

Fresh & other

1 celery
1 onion
1 carrot
2 thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
1 ½ tsp butter
1 tbsp flour
1 tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
14 oz potatoes
½ oz mature cheddar
½ oz parmesan cheese

Sauces & oils

1 tbsp vegetable oil
1 tbsp worcestershire sauce

Spices & seasonings (2): bay leaves, beef bouillon cube

3 bay leaves
1 beef bouillon cube Shopping tip: Bouillon cubes (UK: stock cubes).

How to make it

Steps in our own plain words.

Turn the oven on to 325°F (275°F for a fan oven).
1 thyme sprig, bay, carrots, onion and Soften the celery in a casserole using 1 ½ tsp oil plus the butter for 10 mins.
Mix in your flour, followed by your purée, Worcestershire sauce and stock cubes.
Gradually stir in 2 ½ cups hot water.
Tip in the beef.
Bring to a gentle simmer.
Cover.
Heat in oven for 2 hrs 30 mins, uncover.
Heat for 30 mins -1 hr more till the meat is tender and sauce thickened.
While that cooks, heat potatoes in a pan of boiling water till they’re not done but around ¾ of the way there.
Move meat to a baking dish.
Slice spuds into ½ inch thick rounds and toss with thyme leaves, the remaining oil and seasoning.
Layer on your beef, scattering using the cheese as you layer.
Cover.
Chill your pie for 1 day, or freeze.
Keep going for up to 3 months, increase oven.
Do it to 400°F (350°F for a fan oven).
Cook in the oven for 30-40 mins till golden plus crispy, plus sauce bubbling if your dish went in cold.
Serve with peas.