History & Origin

Cumberland Pie is a cherished dish that hails from the picturesque region of Cumberland in northern England. This delightful pie is often associated with the rustic and hearty cuisine of the British countryside, where farming and meat production are integral to local culture. The dish traditionally features minced beef layered beneath a topping of creamy mashed potatoes, creating a fulfilling meal that has warmed the hearts of many families for generations.

Historically, Cumberland Pie is thought to have evolved from the classic shepherd's pie, with its roots tracing back to the late 18th century. It was designed as a way to use leftover meat, showcasing the British tradition of maximizing resources in the kitchen. The addition of cheese on top is a relatively modern twist, reflecting contemporary tastes while honoring the pie’s robust heritage.

Nutritional Values

  • Calories: 450-500 per serving
  • Protein: 30g
  • Carbohydrates: 45g
  • Fat: 20g
  • Sodium: 800mg

This dish not only satisfies hunger but also provides a balanced mix of protein from the beef and carbohydrates from the potatoes, making it a wholesome choice for an evening meal.

Recipe & Ingredients

To prepare a classic Cumberland Pie, you will need the following ingredients:

  • 800g Feather blade beef
  • 2 Celery stalks, chopped
  • 1 chopped Onion
  • 2 large Carrots, diced
  • 5 Bay Leaves
  • 3 Thyme sprigs
  • 2 tablespoons Vegetable Oil
  • 1 tablespoon Butter
  • 2 tablespoons Flour
  • 2 tablespoons Tomato Puree
  • 2 tablespoons Worcestershire Sauce
  • 2 Beef Stock Cubes
  • 800g Potatoes, peeled and chopped
  • 25g Mature Cheddar cheese, grated
  • 25g Parmesan cheese, grated

Follow these steps to create your Cumberland Pie:

  1. Preheat the oven to 160C/140C fan/gas 3. In a casserole dish, heat the oil and butter, then add celery, onion, carrots, bay leaves, and thyme. Sauté for 10 minutes until soft.
  2. Stir in the flour, followed by the tomato puree, Worcestershire sauce, and crumbled beef stock cubes. Gradually add 600ml of hot water and bring to a gentle simmer.
  3. Add the beef and cover the dish. Cook in the oven for 2 hours and 30 minutes, then uncover and cook for an additional 30-60 minutes until the beef is tender and the sauce is thickened.
  4. Meanwhile, cook the potatoes in boiling water until softened but not fully cooked. Drain and slice them into 1cm thick rounds.
  5. Transfer the beef mixture to a baking dish, layer the sliced potatoes on top, and sprinkle with cheddar and parmesan cheese.
  6. Increase the oven temperature to 200C/180C fan/gas 6 and bake for 30-40 minutes until golden and bubbling. Serve hot with peas for a complete meal.