Cumberland Pie

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

Instructions

1. Preheat the oven to 160°C (140°C fan / Gas 3). Heat 1 tablespoon of vegetable oil and the butter in a large ovenproof casserole over medium heat. Add the chopped celery, onion, and carrots, along with the bay leaves and one sprig of thyme. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened but not browned.
2. Stir in the flour, followed by the tomato purée, Worcestershire sauce, and crumbled stock cubes. Gradually pour in 600 ml of hot water, stirring constantly to form a smooth sauce.
3. Add the beef, bring to a gentle simmer, cover with a lid, and transfer to the oven. Cook for 2 hours 30 minutes, then remove the lid and return to the oven for a further 30–60 minutes, until the meat is very tender and the sauce has thickened.
4. Meanwhile, cook the potatoes in a pan of salted boiling water until they are about three-quarters cooked. Drain and allow them to cool slightly.
5. Transfer the beef and sauce to an ovenproof baking dish. Slice the potatoes into 1 cm rounds and gently toss with the remaining vegetable oil, thyme leaves, salt, and pepper. Layer the potatoes over the beef, scattering the Cheddar and Parmesan between the layers.
6. The pie can now be covered and chilled for up to 1 day, or frozen for up to 3 months.
7. Increase the oven temperature to 200°C (180°C fan / Gas 6). Bake for 30–40 minutes, until the potatoes are golden and crisp and the sauce is bubbling if the dish was chilled. Serve hot with peas.

instructions_source: editorial-classic