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