A hearty British Cumberland pie — slow-braised beef under a layer of sliced potatoes and bubbling cheese, baked until golden and crisp. Comfort food at its finest.
- 2 Celery
- 1 chopped Onion
- 2 large Carrots
- 5 Bay Leaves
- 3 Thyme
- 2 tblsp Vegetable Oil
- 1 tablespoon Butter
- 2 tablespoons Flour
- 2 tblsp Tomato Puree
- 2 tablespoons Worcestershire Sauce
- 2 Beef Stock Cubes
- 800g Feather Blade Beef
- 800g Potatoes
- 25g Mature Cheddar
- 25g Parmesan Cheese
Video
Preparation
- Heat the 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 minutes. Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes.
- Gradually stir in 600ml hot water, then add the beef and bring to a gentle simmer. Cover and cook in the oven for 2 hours 30 minutes, then uncover and cook for 30 minutes to 1 hour more, until the meat is really tender and the sauce thickened.
- Meanwhile, cook the potatoes in boiling water until about three-quarters done.
- Transfer the meat to a baking dish. Slice the potatoes into 1cm rounds and gently toss with seasoning, the remaining oil and thyme leaves, then layer over the beef, scattering with the cheese as you go. (You can chill the pie for a day or freeze for up to 3 months now.)
- Increase the oven to 200C/180C fan/gas 6 and bake for 30–40 minutes, until golden and crisp and the sauce is bubbling. Serve with peas.
