Beef, leek & swede Cumberland pie

Beef, leek & swede Cumberland pie

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(3 ratings)

Prep: 45 mins Cook: 3 hrs

Easy

Serves 6

With a golden swede, creamy potato and crunchy breadcrumb topping, this twist on a Cumberland pie is sure to become a warming winter staple 

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal659
  • fat36g
  • saturates16g
  • carbs28g
  • sugars8g
  • fibre6g
  • protein52g
  • salt2.5g
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Ingredients

  • 3 (or 2 if large), leeks white part diced, green part sliced and kept separate
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 large carrot, finely chopped
    Carrot

    Carrot

    ka-rot

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

  • 2 celery sticks, finely chopped
    Celery

    Celery

    sell-er-ee

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

  • 1 tbsp butter
    Butter

    Butter

    butt-err

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

  • 1 tbsp rapeseed oil or vegetable oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1kg good-quality beef mince (a little fat adds flavour and tenderises, so try a 10% mix rather than super-lean)
  • 200g unsmoked bacon lardons
  • 3 tbsp plain flour
  • 5 thyme sprigs
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Marmite
  • 1.2l beef stock

For the topping

  • 1kg swede (about 2 large), peeled and chopped into chunks
    Swede

    Swede

    sw-ee-d

    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 350g floury potatoes, chopped into chunks
    Potato

    Potato

    po-tate-oh

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

  • 25g butter, plus a few knobs
    Butter

    Butter

    butt-err

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

  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • a little freshly grated nutmeg
  • 25g mature cheddar, grated
  • 25g fresh breadcrumbs

Method

  1. Heat oven to 180C/160C fan/gas 4. Put the leek whites, carrot and celery in a flameproof casserole dish with the butter, oil and a pinch of salt, and soften, without colouring, over a gentle heat.

  2. Meanwhile, brown the mince in a non-stick frying pan. Cook in batches to keep it brown and avoid it going grey and soggy. If you’ve used a lean mince, you may need to add a drop of oil. Break up the mince well with a wooden spoon as you go.

  3. When the veg is soft, stir in the bacon lardons, turn up the heat a little and cook until everything is golden. Stir in the mince, followed by the flour, 3 thyme sprigs, Worcestershire sauce and Marmite. Gradually stir in the stock and bring everything to a simmer, then cover and transfer to the oven. Cook for 2 hrs until the sauce is thickened and rich, and the beef tender, removing the lid and stirring in the leek greens halfway through.

  4. While the beef bakes, put the swede and potato into two separate pans. Cover with cold water, bring to the boil, then simmer until tender – about 20 mins. Drain both well, then tip back into their pans over a low heat to steam-dry for a few mins. When both (but particularly the swede) look dry, combine them in one pan with the butter, milk, nutmeg and lots of seasoning. Mash until smooth.

  5. Transfer the mince to individual dishes or one baking dish (or leave in the casserole if you prefer, discarding the thyme sprigs). Cover with the mash, using a fork to fluff up the top. Rub the cheddar into the breadcrumbs with the leaves from the remaining thyme sprigs and plenty of freshly ground black pepper. Sprinkle this mixture over the mash, dot with small knobs of butter, then increase the temperature to 200C/180C fan/gas 6 and bake for 30 mins until golden and crisp on top. Can be made ahead and chilled, or frozen and defrosted. Bake for an extra 10-15 mins until the sauce is bubbling.

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Comments (1)

MEL R's picture
5

Delicious, but I preferred a 50/50 mix of swede and potato for the topping. Also doubled the cheese and breadcrumb mix!

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