Crispy topped Cumberland pie

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• Peta

  19 February 2012

  Peta rated and commented on this recipe

  

  We had this yesterday - half as per recipe and it was lovely. The beef just melted away and the gravy was superb. Hubby isn't over fond of cheese on potato so we are planning to try the leftover casserole with a jacket potato. Oh, and we didn't have time for all of the cooking before going out, so I cooked in oven for first 2 hours and then got it simmering again when we got home, then back in oven for the rest of the cooking time. Also, we served the pie in individual dishes for a rustic look.

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• steff236

  19 February 2012

  steff236 rated this recipe

  

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• steff236

  19 February 2012

  steff236 commented on this recipe

  Absolutley lovely. Simple to make and the meat is so soft it melts in your mouth!

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• Maxnellie

  20 February 2012

  Maxnellie rated and commented on this recipe

  

  As I was going out I started this off in the slow cooker and then transferred it to the oven for a couple of hours. The meat just fell apart and everything else was delicious, the only thing I would say is that you would struggle to feed 5 with this recipe.

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• Liz

  20 February 2012

  Liz rated and commented on this recipe

  

  As there are only two of us, I made a half quantity of this last week and I used shin beef. It was really tasty and there was more than enough for two us with some left over for my lunch the next day.

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• Shelagh

  20 February 2012

  Shelagh rated and commented on this recipe

  

  Left the casserole in the oven on a lower temperature than stated and cooked for longer while we were out for the afternoon and finished with the potato topping when we got home. The meat just melted in your mouth. This made a lot of gravy so I didn't use it all in the pie, but served it separately. We all enjoyed it - a great, simple to do, dish for a cold day.

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• Krissy

  21 February 2012

  Krissy rated and commented on this recipe

  

  This was really lovely. I served it at a dinner party for 4 and think that everyone could have eaten a bit more!

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• Lorraine

  25 February 2012

  Lorraine rated and commented on this recipe

  

  Made this the other day but I floured the meat before sealing it in a pan first. Next time I think I would use a tad less Worcestershire sauce.

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• bonbon

  25 February 2012

  bonbon rated and commented on this recipe

  

  Absolutely lovely

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• Clair

  25 February 2012

  Clair rated and commented on this recipe

  

  I chose this because i've a child who won't eat mash - this went down a storm. Makes a change from Sunday Roast. Meat is lovely and on my second time of making I did use less worcester sauce. A definiate family regular receipe from now on.

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• Lynsey

  26 February 2012

  Lynsey rated and commented on this recipe

  

  Followed recipe as is. Cooked today for Sunday lunch and feed 4 adults and 2 small children. Clean plates all round and compliments to the chef. Would make again.

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• Linda

  27 February 2012

  Linda rated and commented on this recipe

  

  Easy to make. Very tasty. I would throw all this in a slow cooker next time. will definately cook again.

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• Elaine M

  28 February 2012

  Elaine M rated and commented on this recipe

  

  A really hearty warming meal. We ate half and froze half. It was even better the second time round.

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• greenking

  01 March 2012

  greenking commented on this recipe

  Made this today it was very tasty and the sauce was rich and thick. left out the cheese as we didn't fancy it. Will definitely make this again

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• aussiechick

  02 March 2012

  aussiechick rated and commented on this recipe

  

  so easy & delicious - will definitely make again, but will use slightly less Worcestershire sauce next time

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• BeckyM

  03 March 2012

  BeckyM commented on this recipe

  I made this for a dinner party last night and it was lovely. Had to leave in the oven slightly longer to get the potatoes more crispy.

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• Plummy

  04 March 2012

  Plummy rated and commented on this recipe

  

  Delicious and very easy to make. Added a little more water than stated as we like a lot of sauce. Meat was really tender. A good family meal.

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• ChanelC

  04 March 2012

  ChanelC rated and commented on this recipe

  

  Amazingly tasty! Looking forward to doing again and wouldn't change anything! However I may try in the slow cooker next time! X

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• Irene

  07 March 2012

  Irene rated and commented on this recipe

  

  This was lovely and the potatoes were particularly yummy, will definitely make it again.

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• Driftwood

  11 March 2012

  Driftwood rated and commented on this recipe

  

  I've made this 3 times now with a slight variation each time. I made it first time and was quite sceptical it would be really tasty as there aren't many ingredients but I was delighted to be proved wrong - it's really gorgoeus and I heartily recommend you give it a try. Today I used celeriac (which needed using up) rather than celery. I diced it up small and chucked it in instead of the celery (which I don't like). I put double the amount of spuds on top (they also needed using up) and only had half the quantity of beef so halved all the rest of the flavourings. This is a really simple Winter Warmer which is very filling. Serve with any other green veg you have for a more substantial meal or just as it is for a one pot meal. We have enough leftover for hubby's lunch at work tomorrow and the rest will be frozen for another evening meal later this week.

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Ingredients

• 2 celery sticks, sliced into 1cm pieces
• 1 onion , chopped
• 2 really big carrots , halved lengthways then chunkily sliced
• 5 bay leaves
• 3 thyme sprigs
• 2 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp each plain flour, tomato purée and Worcestershire sauce
• 2 beef stock cubes , crumbled
• 850g feather blade beef , or other braising cut, cut into large chunks
• 850g large potatoes
• 25g each mature cheddar and Parmesan , finely grated

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Difficulty and servings

Serves 5

Preparation and cooking times

Prep 45 mins

Cook 3 hrs - 3 hrs 50 mins

Freeze assembled or cooked

Ingredients

• 2 celery sticks, sliced into 1cm pieces
• 1 onion , chopped
• 2 really big carrots , halved lengthways then chunkily sliced
• 5 bay leaves
• 3 thyme sprigs
• 2 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp each plain flour, tomato purée and Worcestershire sauce
• 2 beef stock cubes , crumbled
• 850g feather blade beef , or other braising cut, cut into large chunks
• 850g large potatoes
• 25g each mature cheddar and Parmesan , finely grated

PER SERVING

486 kcalories, protein 34.0g, carbohydrate 41.0g, fat 21.0 g, saturated fat 9.0g, fibre 4.0g, sugar 8.0g, salt 1.8 g

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