Cumberland Pie
A hearty British beef pie with a comforting potato topping and a cheese finish.
Pasos
- 1
Preheat the oven to 160C (140C fan)/gas 3. Soften celery, onion, carrots, bay leaves and thyme in a casserole with 1 tablespoon of oil and the butter for 10 minutes. Stir in the flour, then add tomato purée, Worcestershire sauce and beef stock cubes.
- 2
Gradually whisk in 600ml hot water, then add the beef and bring to a gentle simmer. Cover and bake in the oven for 2 hours 30 minutes, then uncover and cook for 30 minutes to 1 hour more until the meat is really tender and the sauce thickens.
- 3
Meanwhile, boil potatoes in a pan of salted water until they’re not fully done but about three-quarters of the way there.
- 4
Transfer the meat to a baking dish. Slice potatoes into 1 cm thick rounds and toss with the remaining oil and thyme leaves. Layer the potatoes on the beef, then scatter with both cheeses. You can cover and chill the pie for 1 day, or freeze for up to 3 months.
- 5
Increase the oven to 200C/180C fan/gas 6 and bake for 30–40 minutes until golden and crispy, and the sauce bubbling if the dish went in cold. Serve with peas.
