Crispy topped Cumberland pie

Name: Crispy topped Cumberland pie
Prep time: 4 h 35 min
Cook time: 4 h 35 min
Total time: 4 h 35 min
Yield: 5
Cuisine: Global
Ingredients: 2 celery sticks, sliced into 1cm pieces; 1 onion, chopped; 2 really big carrots, halved lengthways then chunkily sliced; 5 bay leaves; 3 thyme sprigs; 2 Tbsps vegetable oil; 1 Tbsp butter; 2 Tbsps each plain flour, tomato purée and Worcestershire sauce; 2 beef stock cubes, crumbled; 850 grams feather blade beef, or other braising cut, cut into large chunks; 850 grams potato; 25 grams each mature cheddar and parmesan, finely grated

Crispy topped Cumberland pie requires around 4 hours and 35 minutes from start to finish. This recipe serves 5. One serving contains 651 calories, 36g of protein, and 44g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have bay leaves, flour, mature cheddar and parmesan, and

Instructions

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the pure, Worcestershire sauce and stock cubes.

Ingredients you will need

Worcestershire Sauce

Bouillon Cube

Carrot

Butter

Celery

All Purpose Flour

Onion

Thyme

Cooking Oil

Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. 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.

Ingredients you will need

Sauce

Water

Beef

Meat

Equipment you will use

Oven

Meanwhile, cook potatoes in a pan of boiling water until theyre not done but about of the way there.

Ingredients you will need

Potato

Water

Equipment you will use

Frying Pan

Transfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves.

Ingredients you will need

Thyme

Seasoning

Meat

Cooking Oil

Equipment you will use

Baking Pan

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

Ingredients you will need

Cheese

Beef

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.

Ingredients you will need

Sauce

Equipment you will use

Oven

Serve with peas.

Ingredients you will need

Peas

Equipment

Oven

Frying Pan

Baking Pan

Ingredients

Servings:

celery sticks, sliced into 1cm pieces 1

onion, chopped 2

really big carrots, halved lengthways then chunkily sliced 5

each plain flour, tomato purée and Worcestershire sauce 2

beef stock cubes, crumbled 850grams

feather blade beef, or other braising cut, cut into large chunks 850grams

potato 25grams

each mature cheddar and parmesan, finely grated

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Vin Santo

Lambrusco Dolce, Late Harvest Riesling, and Vin Santo are my top picks for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. You could try Snake River Late Harvest Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 16 dollars per bottle.