Cumberland pie recipe
Whip up a dinnertime classic with this warming Cumberland pie. A cheesy potato topping, cider-infused sauce and tender steak filling make it a must-make this winter. Serve with steamed greens for a hearty family dinner. See method
- 1 tbsp olive oil
- 2 medium onions, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 800g Tesco stewing steak
For the gravy
- 1 tbsp plain flour
- 3 tbsp tomato purée
- 400ml beef stock
- 200ml cider
- 1 tbsp redcurrant jelly
- 1 tbsp Worcestershire sauce
- 150g frozen peas
- 600g Maris Piper potatoes
- 75g Cheddar, grated
If you haven't got any Maris Pipers, try using King Edward potatoes
Each serving contains
of the reference intake
- Heat the oil in a large saucepan over a medium heat. Add the onion, carrot and celery and cook for 5-8 mins until the vegetables are tender and the onion is translucent.
- Add the beef, flour, and tomato purée and stir for a few mins to seal and brown the edges of the beef.
- Pour over the stock and cider and bring to a gentle simmer. Cover and cook over the low heat for 1 hr 45 mins or until the mixture has become slightly thicker and the beef tender. Remove from the heat and stir in the redcurrant jelly, Worcestershire sauce and frozen peas.
- While the beef is cooking, preheat the oven to gas 7, 220˚C, fan 200˚C and prepare the topping. Cut the large potatoes in half, put in a large saucepan and cover with water. Bring to the boil and cook for 1 min – they will not be completely soft but they’ll continue to cook in the oven after they’ve been sliced.
- Remove, drain, and allow to cool for a few mins until they are easy to handle, then slice the potatoes into chunky 2cm rounds. Spoon the stew mixture into a pie dish, spread over the potato slices and top with the cheese; season. Bake for 18-20 mins until golden brown and bubbling.
See more Pie recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.