Traditional Cumberland Pie Recipe Recipe Cards

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CRISPY TOPPED CUMBERLAND PIE



Crispy topped Cumberland pie image

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

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 tbsp vegetable oil
1 tbsp butter
2 tbsp each plain flour, tomato purée and Worcestershire sauce
2 beef stock cubes , crumbled
850g feather blade beef , or other braising cut, cut into large chunks
850g large potato
25g each mature cheddar and parmesan , finely grated

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

CUMBERLAND PIE



Cumberland Pie image

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

2 slices lean bacon, fried and chopped (save 1 tbsp bacon dripping)
1 lb lean ground beef
1 large onion, finely chopped
1 large carrot, finely chopped
1 1/2 lbs button mushrooms, sliced
1 stalk celery, finely chopped
1 tablespoon flour
10 ounces beef broth
1 tablespoon Worcestershire sauce
1 tablespoon marmite (optional)
salt & pepper
3/4 teaspoon crushed dry tarragon
3 baking potatoes, peeled and cooked
3/4 cup cheddar cheese, grated
paprika

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

RANCH CUMBERLAND PIE #RSC



Ranch Cumberland Pie #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This recipe is quite easy to prepare, yet has fabulous taste mixture. Good for weeknight meals.

Provided by ferschey

Categories     Weeknight

Time 55m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 16

2 lbs red potatoes, peeled and cut into chunks
1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
1/2 cup sour cream
1 tablespoon vegetable oil
1/4 cup chopped shallot
2 garlic cloves, minced
1 cup chopped baby carrots
1 1/2 lbs ground beef
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 tablespoon molasses
1/8 teaspoon cayenne pepper
2 tablespoons melted butter
1/2 cup panko breadcrumbs
1/3 cup grated parmesan cheese

Steps:

  • Preheat oven to 375°F.
  • Bring potatoes to a boil in a large pot of salted water. Cook until tender for 15 to 20 minutes. Drain and mash potatoes. Stir in dressing mix and sour cream.
  • Meanwhile, heat oil in a large skillet over medium heat. Add shallots and garlic; cook until begin to brown, about 2 minutes. Add carrots and ground beef; cook until beef is no longer pink. Drain the fat; add broth, tomato paste, vinegar, molasses and cayenne pepper. Cook until mixture is slightly thickened, about 10 minutes.
  • Pour beef mixture into a 1½-quart baking dish. Spread mashed potatoes over meat mixture. Combine butter, breadcrumbs and parmesan cheese; sprinkle over potato layer.
  • Bake pie for 20 minutes or until heated through and golden brown.

Nutrition Facts : Calories 799.9, Fat 44, SaturatedFat 19.1, Cholesterol 153.2, Sodium 768.7, Carbohydrate 57.8, Fiber 5.8, Sugar 10.7, Protein 43.2

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