Britishby TheMealDBCumberland PieKeep screen onSaveShareIngredients2 Celery1 chopped Onion2 large Carrots5 Bay Leaves3 Thyme2 tblsp Vegetable Oil1 tablespoon Butter2 tablespoons Flour2 tblsp Tomato Puree2 tablespoons Worcestershire Sauce2 Beef Stock Cubes800g Feather blade beef800g Potatoes25g Mature Cheddar25g Parmesan CheeseStepsStep-by-step0 of 5 done1Heat 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.2Gradually 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.3Meanwhile, cook potatoes in a pan of boiling water until they’re not done but about ¾ of the way there.4Transfer 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.5Increase 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.Source: TheMealDB
