Crispy topped Cumberland pie

Crispy topped Cumberland pie

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(38 ratings)

Prep: 45 mins Cook: 3 hrs - 3 hrs, 50 mins


Serves 5
This crisp, potato-topped pie is slow-cooked and inexpensive to make. It's a great family meal but smart enough for entertaining too

Nutrition and extra info

  • Freeze assembled or cooked

Nutrition: per serving

  • kcal486
  • fat21g
  • saturates9g
  • carbs41g
  • sugars8g
  • fibre4g
  • protein34g
  • salt1.8g
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  • 2 celery sticks, sliced into 1cm pieces



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 really big carrot, halved lengthways then chunkily sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 5 bay leaf
  • 3 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp vegetable oil
  • 1 tbsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp each plain flour, tomato purée and Worcestershire sauce
  • 2 beef stock cube, crumbled
  • 850g feather blade beef, or other braising cut, cut into large chunks



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 850g large potato



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 25g each mature cheddar and Parmesan, finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. 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. Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes.

  2. Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. 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.

  3. Meanwhile, cook potatoes in a pan of boiling water until they’re not done but about ¾ of the way there.

  4. Transfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves. Layer on the beef, scattering with the cheese as you layer. You can cover and chill the pie now for 1 day, or freeze for up to 3 months.

  5. 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. Serve with peas.

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Comments (42)

imallebbot's picture

went down a treat, very comforting and tasty will make again

allane9974's picture

Had this meal at a dinner party last night. Was absolutely delicious! The hostess added a little bit of port which gave it a fabulous richness - fantastic meal for a cold and rainy evening.... Will definitely be making it for my family.

jean16's picture

I love this dish, so simple but so tasty. I'm making it again tonight for dinner during the week. Its just a great all rounder!

jean16's picture

This will be my second time to make this - making it for company this time. All my family loved it. I'll add some veg on the side too I think. Maybe asparagus or something like that.

helenthom's picture

I was looking forward to this but was left feeling a bit disappointed. I liked the potato topping but found the stew lacking something. I'll probably not make it again, but maybe I will as my 9 yr old son and hubby scoffed it, it was myself and my daughter not so keen on it. Split opinions in this family.....

kirsty-anderson's picture

I've made this recipe loads of times and there's never anything left! I've also substituted the beef for lamb and the beef stock for lamb stock, and it turned out just as nice.

meatpief's picture

very tasty and easy to make. Made it as the recipe states and aded a bit of cubed potato to the stew bit. I made it for a party of eight and everyone enjoyed it...winner. Lovely with some butter crusty loaf, nice an rustic.

beacroft's picture

This is a real success & really enjoyed by my family. As I didn't have any Worcestershire sauce I used soy sauce and seemed to work really well. Of course this dish is lovely the next day warmed up.

dale7munday's picture

I was unsurewhen preping this but it was amazing! 5 star all the way!

esthermarypots's picture

This was delicious and easy to make. Yum Yum, will add this to the 'make again' list.

lydiamaria50's picture

" Really good recipe to use with casserole steak. I didn't use the Worcestershire sauce as it's a bit strong for my taste. For the potatoes, I put in oven as described and didn't use the cheese, but brushed with melted butter, turned out a golden brown.
Fantastic meal, will def do again!

nickydp's picture

Really tasty but I would use a little less Tomato paste next time.

teresaaregreen's picture

Fantastic, made two for a crowd and was delicious, easy too.

knottiman's picture

This was lovely, it has become a family favourite and I am making it for my friends birthday dinner on Monday.

ail4978's picture

Top notch!! Really tastey everyone loved it definitely 5*

jburton's picture

I was wondering if this could be made using left over roast beef. Just dont simmer for as long as 2hr 30 but say for one hour and then put the pots on top and finish in the oven....

jillmyoung's picture

I made this recipe earlier this year for my husband and I. It was such a hit I'm making it for my parents who are coming for dinner today. So tasty!

kfenton01's picture

Lovely recipe, freezes well, says serves 5 but I think this is over zealous... 4 decent portions to my mind! lovely lovely and a staple in our house now.

nelliesheader's picture

Very tasty, meat just melted in your mouth and gravy was moreishly rich. Cooked for 5 Adults who unfortunately were left wanting more! will have to increase ingredients if making for more than 4. Will definately be making again.


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