Cumberland Pie
A hearty British comfort dish of slow-braised feather blade beef topped with layers of golden, cheesy sliced potatoes. Rich, warming and perfect for feeding a crowd on a cold evening.
Ingredients
-
Feather blade beefβ 800 g None
-
Potatoesβ 800 g π₯ 5β pcs
-
Vegetable Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
-
Mature Cheddarβ 25 g π§ 25 ml π₯ 1β tbsp
-
Butterβ 14.1 g 1 pcs
-
Parmesan Cheeseβ 25 g π§ 27.8 ml π₯ 1.88 tbsp
-
Carrotsβ 160 g π₯ 2 pcs
-
Flourβ 17.7 g π§ 29.6 ml π₯ 2 tbsp
-
Onionβ 150 g π§ 1 pcs
-
Worcestershire Sauceβ 31.1 g π§ 29.6 ml π₯ 2 tbsp
-
Celeryβ 120 g 3 pcs
-
Tomato Pureeβ 30 g π§ 27.8 ml π₯ 1.88 tbsp
-
Bay Leavesβ 2.5 g π§ 5 ml π₯ 1 tsp
-
Thymeβ 1 g π§ 2 ml π₯ β tsp
Also in this recipe
- Beef Stock Cubes 2
Total nutrition
2700 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 160Β°C / 140Β°C fan / gas mark 3. In a large casserole dish, soften the celery, onion, carrots, bay leaves and 1 thyme sprig in 15 ml of vegetable oil and the butter over a medium heat for 10 minutes. Stir in the flour, then add the tomato purΓ©e, Worcestershire sauce and crumbled stock cubes.
- Gradually stir in 600 ml of hot water until smooth, 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 a further 30 minutes to 1 hour until the meat is very tender and the sauce has thickened.
- Meanwhile, cook the potatoes in a pan of boiling salted water until about three-quarters cooked through, then drain. Slice them into rounds approximately 1 cm thick and gently toss with seasoning, the remaining 15 ml of oil and the leaves from the remaining thyme sprigs.
- Transfer the braised beef and sauce to a large baking dish. Layer the potato slices over the top, scattering the grated cheddar and parmesan between the layers and over the top. At this stage the pie can be covered and refrigerated for up to 1 day, or frozen for up to 3 months.
- Increase the oven temperature to 200Β°C / 180Β°C fan / gas mark 6 and bake for 30β40 minutes until the top is golden and crispy and the sauce is bubbling. Serve immediately with peas.
Source:
TheMealDB
β¨ Sign up to rate this recipe and get a personalized feed