CRISPY TOPPED CUMBERLAND PIE
This crisp, potato-topped pie is slow-cooked and inexpensive to make. It's a great family meal but smart enough for entertaining too
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h35m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. 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 purée, Worcestershire sauce and stock cubes.
- 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.
- Meanwhile, cook potatoes in a pan of boiling water until they're not done but about ¾ of the way there.
- Transfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves. 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.
- 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 with peas.
Nutrition Facts : Calories 486 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.8 milligram of sodium
BEEF, LEEK & SWEDE CUMBERLAND PIE
With a golden swede, creamy potato and crunchy breadcrumb topping, this twist on a Cumberland pie is sure to become a warming winter staple
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 3h45m
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the leek whites, carrot and celery in a flameproof casserole dish with the butter, oil and a pinch of salt, and soften, without colouring, over a gentle heat.
- Meanwhile, brown the mince in a non-stick frying pan. Cook in batches to keep it brown and avoid it going grey and soggy. If you've used a lean mince, you may need to add a drop of oil. Break up the mince well with a wooden spoon as you go.
- When the veg is soft, stir in the bacon lardons, turn up the heat a little and cook until everything is golden. Stir in the mince, followed by the flour, 3 thyme sprigs, Worcestershire sauce and Marmite. Gradually stir in the stock and bring everything to a simmer, then cover and transfer to the oven. Cook for 2 hrs until the sauce is thickened and rich, and the beef tender, removing the lid and stirring in the leek greens halfway through.
- While the beef bakes, put the swede and potato into two separate pans. Cover with cold water, bring to the boil, then simmer until tender - about 20 mins. Drain both well, then tip back into their pans over a low heat to steam-dry for a few mins. When both (but particularly the swede) look dry, combine them in one pan with the butter, milk, nutmeg and lots of seasoning. Mash until smooth.
- Transfer the mince to individual dishes or one baking dish (or leave in the casserole if you prefer, discarding the thyme sprigs). Cover with the mash, using a fork to fluff up the top. Rub the cheddar into the breadcrumbs with the leaves from the remaining thyme sprigs and plenty of freshly ground black pepper. Sprinkle this mixture over the mash, dot with small knobs of butter, then increase the temperature to 200C/180C fan/gas 6 and bake for 30 mins until golden and crisp on top. Can be made ahead and chilled, or frozen and defrosted. Bake for an extra 10-15 mins until the sauce is bubbling.
Nutrition Facts : Calories 659 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 52 grams protein, Sodium 2.5 milligram of sodium
CUMBERLAND PIE
This is a very tasty comfort food dish. You can prepare it the day ahead, put the potatoes on the day you are cooking it, Bake in 350°F oven for 1/2 hour and then broil as noted in the recipe.
Provided by Bergy
Categories Potato
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook the beef in the 1 tsp of bacon fat over medium heat until half cooked.
- Add the onion, carrot, mushrooms and the celery coated in the flour.
- Saute until the veggies are just beginning to soften.
- Reduce heat to a simmer and add the beef broth, Worcestershire, marmite, pepper and tarragon. Mix well.
- Put a lid on the pan; simmer 45 minutes, stirring occasionally. Add bacon.
- Meanwhile mash the potatoes with 1/2 cup cheddar cheese.
- Add salt and pepper and a bit of butter is you wish.
- Transfer the meat mixture to a 4-cup casserole dish.
- Spread or pipe the potatoes over top.
- Sprinkle with the remaining cheese and a bit of paprika.
- Broil until the cheese is bubbly and the top is brown.
- Serve with salad and crusty rolls for an easy supper.
Nutrition Facts : Calories 511.5, Fat 25, SaturatedFat 10.9, Cholesterol 104.4, Sodium 926.2, Carbohydrate 34.8, Fiber 4.8, Sugar 6.8, Protein 39.2
SHEPHEDS, COTTAGE OR CUMBERLAND PIE
This was one of my favourite meals when I was a kid and I still love it now. Really comforting and satisfying traditional British food. I've tried other versions but this 1 with the carrots is my favourite. Serve with boiled cabbage or peas and plenty of gravy. Can also be made with lamb mince Yum! The recipe given is for shepherds pie. For cottage pie, add a sprinkling of grated cheese over the top before baking. For cumberland pie, add a sprinkling of breadcrumbs on top before adding the cheese but personally, I don't think it needs either of these. I'm a shepherds man through and through!
Provided by robd16
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fry the mince in the oil over a high heat until completely browned and broken down, add the onion half way through.
- Now add the carrots and the crumbled beef stock cube, mix well, add the Worcestershire sauce and the water along with the herbs and cook until almost all of the water has evaporated and the carrots are soft.
- Add the gravy granules and mix well. You should now have quite a thick mixture. You don't want it too thick so add a little more water if needed.
- Add salt and pepper to taste and put into an ovenproof dish.
- Top with the mash potatoes and bake in a preheated oven for about 30 minutes until browned on top.
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