Cumberland Pie

Instructions

1. 1

   Preheat Oven and Sauté Vegetables

   8 min

   Set your oven to preheat at 160°C (140°C for fan ovens) or gas mark 3. In a large casserole dish, add 1 tablespoon of vegetable oil along with 1 tablespoon of butter over medium heat. Once the butter has melted, incorporate the chopped celery, onion, carrots, bay leaves, and 1 sprig of thyme. Sauté these vegetables for approximately 10 minutes until they become tender and aromatic, stirring occasionally to prevent sticking.

2. 2

   Add Flour and Sauces

   5 min

   Once the vegetables are softened, sprinkle in 2 tablespoons of flour, stirring continuously to coat the vegetables. Next, add 2 tablespoons of tomato purée, 2 tablespoons of Worcestershire sauce, and 2 beef stock cubes. Mix well until everything is combined and the flour is fully incorporated, creating a thick consistency.

3. 3

   Simmer Beef Mixture

   28 min

   Slowly pour in 600ml of hot water while stirring to combine all ingredients smoothly. Add the feather blade beef to the pot, ensuring it is submerged in the liquid. Bring the mixture to a gentle simmer, then cover the dish and transfer it to the preheated oven. Cook for 2 hours and 30 minutes, then remove the lid and continue baking for an additional 30 to 60 minutes until the beef is fork-tender and the sauce has thickened beautifully.

4. 4

   Boil Potatoes

   94 min

   In a separate pot, bring salted water to a boil and add the potatoes. Cook them until they are about three-quarters of the way done, which should take approximately 10-15 minutes. The potatoes should be tender but not fully cooked, as they will finish baking in the pie.

5. 5

   Prepare Pie Layer

   8 min

   Once the beef is tender, carefully transfer it to a baking dish. Slice the partially cooked potatoes into 1cm thick rounds. Season them with salt and pepper, then toss with the remaining vegetable oil and the leaves from the remaining sprigs of thyme. Layer the seasoned potatoes evenly over the beef mixture and sprinkle 25g each of mature cheddar and parmesan cheese on top. If desired, this pie can be chilled for up to 1 day or frozen for up to 3 months at this stage.

6. 6

   Bake Pie to Perfection

   28 min

   Increase the oven temperature to 200°C (180°C for fan ovens) or gas mark 6. Place the pie in the oven and bake for 30 to 40 minutes, or until the top is golden brown and crispy. If you started with a cold dish, ensure the sauce is bubbling around the edges before serving. This dish pairs wonderfully with peas for a complete meal.