A recipe for cumberland pie
Snowdrops might already have raised their dainty heads in our gardens and the nights are getting lighter, but we are still a long way from the sunny days of spring. When it seems that the weather will never get much warmer, there is nothing better than a hearty pie for supper to warm the spirits and reassure us that winter is not all bad. In today’s post, we tackle a favourite pie of ours that is easy to make and inexpensive, yet still tasty enough to impress friends and family alike. If you have never made a cumberland pie before, you will soon be converted to its joys.
Pie dishes to the rescue
Before we start the recipe, we need to talk about pie dishes! A substantial pie calls for a substantial pie dish, and our Mason Cash pie dishes are just the ticket. Solid, reliable and big enough to serve the whole family, these dishes will give years of dutiful service. Why not check out the full range of Mason Cash pie dishes before you get stuck into the recipe?
Filling those pie dishes
This recipe is simple to prepare but slow to cook, so let’s take a look:
2 celery sticks, diced
1 large carrot, chopped
1 onion, chopped
800g diced braising beef
4 bay leaves
4 sprigs of fresh thyme
2tbsp plain flour
2tbsp Worcestershire sauce
2tbsp tomato puree
30g strong cheddar
30g parmesan cheese
800g potato, sliced thickly
1 beef stock cube
1tbsp vegetable oil
1. Heat oven to gas mark 3/160°C. Soften the onion, celery and carrot in a casserole dish with the oil and butter, then add the bay leaves and thyme. Crumble in the stock cube, then add the tomato puree and Worcestershire sauce.
2. Stir in 500ml hot water, then add the beef, and let the mixture simmer. Cook in the oven, with the lid on the dish, for 2½ hours. Remove the casserole lid and cook for another 30 minutes until the meat is falling apart and the sauce is thick.
3. Meanwhile, cook the potatoes for about 15 minutes until they are almost done.
4. Transfer the contents of the casserole dish to a pie dish and layer on the potato slices, mixing in the two cheeses as you position the layers.
5. Turn the oven up to gas mark 6/200°C and cook for 30-40 minutes until the topping is crispy and golden. Serve with broccoli or peas.
We have certainly made our own mouths water with this recipe and hope we have also inspired you.