Cumberland Pie

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

BritishBeef

Prep

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Cook

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Total

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Serves

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Method

Beef

Ingredients

Units

Celery — 2

Onion — 1

Carrots — 2 large

Bay Leaves — 5

Thyme — 3

Vegetable Oil — 2

Butter — 1 tbsp

Flour — 2 tbsp

Tomato Puree — 2

Worcestershire Sauce — 2 tbsp

Beef Stock Cubes — 2

Feather blade beef — 800 g

Potatoes — 800 g

Mature Cheddar — 25 g

Parmesan Cheese — 25 g

Method

step 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.

step 2

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current

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.

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.