0 from 42 votes
Cumberland Pie
Cumberland pie is such a comforting dish, it will soon become a family favourite. Melt in the mouth beef in rich gravy, topped with potato and cheese.
Prep Time
10 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 40 mins
Servings: 6 servings
Calories: 548 kcal
Course:
Main Course
Cuisine:
British
Ingredients
- 700 g beef chunks
- 3 tablespoon plain flour
- sea salt and ground black pepper
- 3 tablespoon olive oil (for the beef)
- 2 tablespoon olive oil (for the veg)
- 4 shallots diced
- 1 rib celery diced
- 1 leek thinly sliced
- 2 carrot peeled and diced
- 1 tablespoon tomato puree
- 600 ml beef stock
- 2 tablespoon Worcestershire sauce
- 600 g potato cut into 0.5cm rounds
- 70 g breadcrumbs
- 150 g cheddar cheese grated
Instructions
- Toss 700 g Beef chunks in the 3 tablespoon Plain flour and salt and pepper.
- Using a large, oven proof pan, heat 3 tablespoon Olive oil and add the coated beef chunks. Brown on all sides, about 4 minutes. Once browned, remove from the pan and set aside.
- Heat 2 tablespoon Olive oil and add 4 Shallots, 1 rib Celery, 1 Leek and 2 Carrot. Cook on low until softened, about 6 minutes.
- Add the beef back into the pan, along with 1 tablespoon Tomato puree, 600 ml Beef stock and 2 tablespoon Worcestershire sauce. Mix well.
- Preheat your oven to 160°C/140°C(fan)/320°F/Gas 4.
- Cover and put in the oven for 2 hours. Remove the lid and cook for a further hour.
- Add 600 g Potato (sliced) to a pan of boiling water. Simmer for 6 minutes.
- Once cooked, transfer the beef and vegetables to a large baking dish. Layer the potatoes on top in an overlapping pattern.
- Mix together 150 g Cheddar cheese and 70 g Breadcrumbs and sprinkle over the potatoes. Put back in the oven for 30-40 minutes, until the cheese has melted and the topping has browned.
Cup of Yum
Notes
- This recipe does have a LONG cooking time. That is how you get the results, by cooking low and slow. In a world of rising energy costs, I know that can be a little off putting to some people. So, we recommend using this recipe as an opportunity to batch cook some cookies and muffins whilst the oven is already on.
- You could swap the potato topping for mashed potato if you prefer. You could add some cauliflower in to the mashed potato for some hidden vegetables.
- To make this gluten free, make sure you use gluten free flour and breadcrumbs.
Nutrition Information
Serving
1portion
Calories
548kcal
(27%)
Carbohydrates
37g
(12%)
Protein
38g
(76%)
Fat
27g
(42%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Cholesterol
97mg
(32%)
Sodium
607mg
(25%)
Potassium
1210mg
(35%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
549IU
(11%)
Vitamin C
24mg
(27%)
Calcium
265mg
(27%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 548
% Daily Value*
| Serving | 1portion | |
| Calories | 548kcal | 27% |
| Carbohydrates | 37g | 12% |
| Protein | 38g | 76% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 97mg | 32% |
| Sodium | 607mg | 25% |
| Potassium | 1210mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 549IU | 11% |
| Vitamin C | 24mg | 27% |
| Calcium | 265mg | 27% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.