Cumberland Beef Pie

Name: Cumberland Beef Pie
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6
Cuisine: British
Ingredients: 800 g Beef chuck; 800 g Potatoes; 2 pcs Celery; 1 pcs Onion; 2 pcs Carrots; 5 pcs Bay leaves; 3 pcs Fresh thyme; 2 tbsp Vegetable oil; 1 tbsp Butter; 2 tbsp Wheat flour; 2 tbsp Tomato paste; 2 tbsp Worcestershire sauce; 2 pcs Beef stock cubes; 25 g Mature cheddar; 25 g Parmesan

A classic British pie featuring tender braised beef in a rich, savory sauce topped with a crispy, cheesy potato crust. A hearty and comforting dish perfect for the family table.

Ingredients

800 g Beef chuck
800 g Potatoes
2 pcs Celery
1 pcs Onion
2 pcs Carrots
5 pcs Bay leaves
3 pcs Fresh thyme
2 tbsp Vegetable oil
1 tbsp Butter
2 tbsp Wheat flour
2 tbsp Tomato paste
2 tbsp Worcestershire sauce
2 pcs Beef stock cubes
25 g Mature cheddar
25 g Parmesan

Instructions

Preheat the oven to 160°C. In a pot with a lid or a Dutch oven over medium heat, melt the butter and add 1 tablespoon of vegetable oil. Dice the celery, carrots, and onion, and sauté them for about 10 minutes until the vegetables are soft. Add 5 bay leaves and 1 sprig of thyme.
Sprinkle the flour over the vegetables and stir thoroughly for 1-2 minutes. Add the tomato paste and Worcestershire sauce, and mix well. Gradually pour in 600 ml of hot water, stirring constantly to prevent lumps from forming.
Add 2 beef stock cubes and stir. Cut the beef into medium-sized pieces and place them in the pot. Bring to a gentle simmer, cover with a lid, and transfer to the oven.
Braise in the covered oven for 2 hours 30 minutes. Then remove the lid and continue cooking for a further 30-60 minutes until the meat is very tender and the sauce has thickened.
Meanwhile, peel the potatoes and slice them into pieces approximately 1 cm thick. Boil the potatoes in salted water for about 10-12 minutes until three-quarters cooked (they should remain slightly firm inside).
Transfer the meat and sauce to a baking dish. Lightly pat the potatoes dry and place them in a bowl. Add the remaining vegetable oil, salt, pepper, and remaining thyme leaves, and gently toss.
Layer the potato slices over the meat, pressing them down slightly. As you layer, sprinkle with a mixture of cheddar and Parmesan. At this stage, the pie can be covered and refrigerated overnight or frozen for up to 3 months.
Increase the oven temperature to 200°C. Place the pie in the oven and bake for 30-40 minutes (or 10-15 minutes longer if the pie was refrigerated) until the crust is golden and crispy, and the sauce begins to bubble slightly at the edges.
Serve hot with fresh green peas.