BritishMain course
Cumberland Pie
This Cumberland Pie features tender feather blade beef slow-cooked in a rich sauce, topped with rounds of par-cooked potato and a generous scattering of cheese. It’s a hearty dish that comes together with a long, gentle braise in the oven, allowing the beef to become incredibly soft and the sauce to thicken. You can assemble the pie a day ahead and keep it chilled, or even freeze it for later, making it a good candidate for meal prep.
54 minServes 4
Method
7 steps · 54 min total
- 01
Preheat Oven
Preheat your oven to 160°C/140°C fan/gas 3. - 02
Sauté Vegetables
In a casserole dish, soften the celery, onion, carrots, bay leaves, and 1 thyme sprig with 1 tablespoon vegetable oil and the butter. Cook for about 10 minutes until the vegetables are tender.
