Cumberland Pie

Name: Cumberland Pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: British
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

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Serves 6 604 kcal per serving Prep 20 min Cook 50 min

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

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.
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.
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.
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.
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.
The pie can now be covered and chilled for up to 1 day, or frozen for up to 3 months.
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.

Tips

The defining feature of a Cumberland pie is the topping of breadcrumbs and grated cheese over the mashed potatoes.
Sauté the mirepoix (onion, carrot, celery) thoroughly to build a deep, sweet base for the meat filling.
Use a splash of Worcestershire sauce and a tablespoon of tomato paste to give the gravy its characteristic savory richness.

Variations

Lamb Cumberland: Use ground lamb instead of beef for a version that is closer to a Shepherd’s pie.
Vegetable Cumberland: Use a mix of lentils and chopped mushrooms for a hearty meat-free alternative.