Cumberland Pie

Prepare

1. 🥄step 1
2. 🔥Heat oven to 160C/140C fan/gas

Steps

1. 🔥Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins.
2. 🧂Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes.
3. 🍳step 2

Cook

1. 🧂Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer.
2. 🍳Cover and cook in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins -1 hr more until the meat is really tender and sauce thickened.

Steps

1. 🍳step 3

Cook

1. 🫇Meanwhile, cook potatoes in a pan of boiling water until they’re not done but about ¾ of the way there.

Steps

1. 🍽️step 4
2. 🌿Transfer meat to a baking dish.

Prepare

1. 🌿Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves.

Steps

1. ✨Layer on the beef, scattering with the cheese as you layer.
2. 🥄You can cover and chill the pie now for 1 day, or freeze for up to 3 months.
3. 🔥step 5

Cook

1. 🥄Increase oven to 200C/180C fan/gas 6 and bake for 30-40 mins until golden and crispy, and sauce bubbling if the dish went in cold.

Serve

1. 🔥Serve with peas.