Cumberland Pie

Cumberland Pie

Cumberland Pie is a hearty and comforting British dish featuring tender beef and vegetables in a rich gravy, topped with layers of seasoned potatoes and melted cheese. It's perfect for a satisfying family meal on a chilly day.

Beef

Prep Time

30 min

Cook Time

180 min

Servings

6

Cumberland Pie is a classic British casserole that celebrates simple, rustic flavors combined into a wholesome dish. Traditionally, it consists of slow-cooked beef surrounded by flavorful vegetables and herbs, topped with a golden crust of potatoes and cheese. This version uses feather blade beef for melting tenderness and a mix of mature cheddar and Parmesan to add a sharp, savory finish. Originating from the Cumberland region in England, this pie exemplifies the country’s love for practical yet delicious comfort food suited for cold weather. The inclusion of Worcestershire sauce and tomato purée enriches the gravy, giving it a depth of flavor that complements the earthy root vegetables and aromatic herbs such as thyme and bay leaves. When serving, Cumberland Pie pairs wonderfully with fresh green peas or a crisp green salad to cut through the richness, making for a balanced and satisfying meal. This dish also reheats beautifully, so leftovers become a delicious next-day treat.

Ingredients

  • 2 Celery
  • 1 chopped Onion
  • 2 large Carrots
  • 5 Bay Leaves
  • 3 Thyme
  • 2 tblsp Vegetable Oil
  • 1 tablespoon Butter
  • 2 tablespoon Flour
  • 2 tblsp Tomato Puree
  • 2 tablespoon Worcestershire Sauce
  • 2 Beef Stock Cubes
  • 800 g Feather blade beef
  • 800 g Potatoes
  • 25 g Mature Cheddar
  • 25 g Parmesan Cheese

Instructions

Preheat your oven to 160°C (140°C fan)/gas mark 3. Begin by gently softening the diced celery, chopped onion, sliced carrots, bay leaves, and one sprig of thyme in a casserole dish with a tablespoon of vegetable oil and butter for about 10 minutes. Stir frequently to ensure the vegetables release their sweetness without browning. Next, sprinkle the flour over the softened vegetables and stir thoroughly to cook out the raw taste. Add the tomato purée, Worcestershire sauce, and crumble in the beef stock cubes, mixing well to combine all the flavors. Gradually pour in 600ml of hot water, stirring constantly to create a smooth, rich gravy. Add the feather blade beef chunks to the casserole, bringing the mixture to a gentle simmer on the stovetop. Cover with a lid and transfer to the preheated oven to cook slowly for 2 hours and 30 minutes. After this time, remove the lid and continue cooking uncovered for an additional 30 minutes to 1 hour, until the meat is incredibly tender and the sauce has thickened beautifully. While the beef cooks, prepare the potatoes by boiling them in salted water until they are about three-quarters cooked through. This parboiling step ensures they will finish cooking perfectly in the oven without becoming mushy. Once the beef is ready, transfer it to a baking dish. Slice the partially cooked potatoes into 1cm thick rounds and toss gently with a little seasoning, the remaining vegetable oil, and the thyme leaves picked from the remaining sprigs. Layer the potato rounds over the beef mixture, then scatter both mature cheddar and Parmesan cheese evenly across the top. At this point, the pie can be covered and refrigerated for up to a day or frozen for up to three months, making it an excellent make-ahead meal. When you're ready to serve, increase your oven temperature to 200°C (180°C fan)/gas mark 6. Bake the uncovered pie for 30 to 40 minutes until the potato topping is golden brown, crisp around the edges, and the sauce is bubbling up enticingly from beneath. Let the pie rest briefly before serving alongside a generous helping of fresh peas for a classic, satisfying meal.

Quick Info

Prep Time
30 min
Cook Time
180 min
Total Time
210 min
Servings
6

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