Cumberland Pie

Beef · British classic.

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
• 800g Feather blade beef
• 800g Potatoes
• 25g Mature Cheddar
• 25g Parmesan Cheese

Method

1. Heat the pan — 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.
2. Stir — Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes.
3. Simmer — Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer.
4. Cover and cook — 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.
5. Bring to a boil — Meanwhile, cook potatoes in a pan of boiling water until they’re not done but about ¾ of the way there.
6. Season — Transfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves.
7. Continue cooking — Layer on the beef, scattering with the cheese as you layer.
8. Cover and cook — You can cover and chill the pie now for 1 day, or freeze for up to 3 months.
9. Bake — 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.
10. Serve — Serve with peas.

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