Crispy topped Cumberland pie

Crispy topped Cumberland pie

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(34 ratings)

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Cooking time

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

Skill level

Easy

Servings

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

Additional info

  • Freeze assembled or cooked
Nutrition info

Nutrition per serving

kcalories
486
protein
34g
carbs
41g
fat
21g
saturates
9g
fibre
4g
sugar
8g
salt
1.8g

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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Method

  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.

Recipe from Good Food magazine, March 2012

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Comments

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driftwood13xx's picture
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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.

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

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

plummy's picture
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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.

beckymillar's picture

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.

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

pintsize's picture

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

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

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

lizzafezza's picture
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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.

milesp's picture
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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.

toffeebonbon's picture
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Absolutely lovely

lorraine21's picture
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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.

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

shelagh1954's picture
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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.

bikers-moll's picture
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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.

maxnellie's picture
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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.

steff236's picture
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Absolutley lovely. Simple to make and the meat is so soft it melts in your mouth!

bosleyp's picture
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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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