Cumberland Pie

Method7 steps

1. 1

   Step 1: Heat the oven to 160°C / 140°C fan / gas 3. Wash and slice both celery stalks (2) into 1 cm pieces, peel and chop the onion (1), and peel, halve lengthways and chunkily slice both large carrots (2). Soften all these vegetables with all five bay leaves, one of the three thyme sprigs, one tablespoon of the vegetable oil and all the butter (1 tablespoon) in an ovenproof casserole for ten minutes.

   Soften braising vegetables · 10 minUses 2 celery stalks, sliced into 1 cm pieces in step 1 · 1 chopped Onion · 2 really large carrots, prepared in step 1 · 5 Bay Leaves · 1 of the 3 fresh thyme sprigs · 1 tbsp from the 2 tbsp vegetable oil · 1 tablespoon Butter

2. 2

   Step 2: Stir both tablespoons flour (2 tablespoons) through the softened base, followed by all the tomato puree (2) and Worcestershire sauce (2 tbsp). Crumble in both beef stock cubes (2) and stir to combine.

   Uses The complete cooked base · 2 tablespoons Flour · 2 tblsp Tomato Puree · 2 tbsp traditional anchovy-containing Worcestershire sauce · 2 Beef Stock Cubes

3. 3

   Step 3: Cut the beef into large chunks. Gradually stir the full 600 ml hot water into the prepared base, add all the beef and bring to a gentle simmer. Cover and cook in the oven for two hours and thirty minutes. Then remove the lid and cook for another thirty to sixty minutes until the meat is very tender and the sauce has thickened.

   Braise covered 150 min, then uncovered 30–60 min · 210 minUses All prepared braise base · 600 ml hot water for beef gravy · 850 g feather blade beef, cut into large chunks in step 3

4. 4

   Step 4: While the beef braises, peel the large potatoes (850 g large) and put them in a pan of water. Bring to a boil and cook until about three-quarters done: partly tender but still firm enough to slice. Drain the actual parboiled potatoes and keep ready; follow this endpoint rather than a fixed boiling time.

   Uses 850 g large potatoes, parboiled in step 4 · Water for parboiling the potatoes, enough for the pan

5. 5

   Step 5: Remove all five bay leaves and the woody braising-thyme stem from the actual cooked beef, then transfer all the beef and gravy to a baking dish. Slice the actual parboiled potatoes into 1 cm rounds. Wash and strip the leaves from the remaining two thyme sprigs, then gently toss these leaves and the remaining tablespoon oil through the potato slices with salt and black pepper to taste.

   Uses All actual braised beef and gravy · All actual parboiled potatoes · Remaining 1 tbsp vegetable oil · Leaves from the remaining 2 thyme sprigs · Salt for potato topping, to taste · Black pepper for potato topping, to taste

6. 6

   Step 6: Finely grate all the mature Cheddar (25g) and Parmesan. Layer all the actual seasoned potato rounds over the actual braised beef and gravy, scattering both grated cheeses between and over the layers. For make-ahead cooking, cool and refrigerate the assembled pie promptly for up to one day, or freeze for up to three months; thaw a frozen pie in the refrigerator before its final bake.

   Uses All beef and gravy, and all separately seasoned potato rounds · 25g Mature Cheddar · 25g Parmesan Cheese

7. 7

   Step 7: Increase the oven to 200°C / 180°C fan / gas 6. Bake the assembled pie for thirty to forty minutes until the potato topping is golden and crisp and the gravy is bubbling and thoroughly hot. If the pie started chilled, allow more time as needed and check its centre reaches at least 74°C / 165°F. Serve five portions, warming the optional ready-cooked peas to serve alongside if wanted.

   Final assembled Cumberland pie bake · 40 minUses The complete assembled pie · Cooked peas for serving, as desired