Crispy topped Cumberland pie

Name: Crispy topped Cumberland pie
Ingredients: 2 celery sticks, sliced into 1cm pieces; 1 onion, chopped; 2 really big carrots, halved lengthways then chunkily sliced; 5 bay leaves; 3 thyme sprigs; 2 tbsp vegetable oil; 1 tbsp butter; 2 tbsp each plain flour, tomato purée and Worcestershire sauce; 2 beef stock cubes, crumbled; 850g feather blade beef, or other braising cut, cut into large chunks; 850g large potato; 25g each mature cheddar and parmesan, finely grated

"This crisp, potato-topped pie is slow-cooked and inexpensive to make. It's a great family meal but smart enough for entertaining too..."

INGREDIENTS

•

2 celery sticks, sliced into 1cm pieces

•

1 onion, chopped

•

2 really big carrots, halved lengthways then chunkily sliced

•

5 bay leaves

•

3 thyme sprigs

•

2 tbsp vegetable oil

•

1 tbsp butter

•

2 tbsp each plain flour, tomato purée and Worcestershire sauce

•

2 beef stock cubes, crumbled

•

850g feather blade beef, or other braising cut, cut into large chunks

•

850g large potato

•

25g each mature cheddar and parmesan, finely grated

Go To Recipe

review