Cumberland Pie

Name: Cumberland Pie
Cuisine: British
Ingredients: 2 Celery; 1 chopped Onion; 2 large Carrots; 5 Bay Leaves; 3 Thyme; 2 tblsp Vegetable Oil; 1 tablespoon Butter; 2 tablespoons Flour; 2 tblsp Tomato Puree; 2 tablespoons Worcestershire Sauce; 2 Beef Stock Cubes; 800g Feather blade beef; 800g Potatoes; 25g Mature Cheddar; 25g Parmesan Cheese

Beef British

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Few beef recipes are as satisfying as a well-made Cumberland Pie. The star here is celery, supported by a short list of everyday ingredients. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Below you will find the full ingredient list, the method, and a few tips we think make the difference.

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Cumberland Pie — Beef recipe, British cuisine — Cumberland Pie · British

Level Hard

Ingredients

2 Celery
1 Chopped Onion
2 large Carrots
5 Bay Leaves
3 Thyme
2 Tblsp Vegetable Oil
1 tbsp Butter
2 tbsp Flour
2 Tblsp Tomato Puree
2 tbsp Worcestershire Sauce
2 Beef Stock Cubes
800 g Feather blade beef
800 g Potatoes
25 g Mature Cheddar
25 g Grated Parmesan cheese

Method

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.

Tips for the best Cumberland Pie

Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
Preheat the oven fully before anything goes in — a cold start changes the texture.
Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.

Variations

Fusion twist: keep the method but swap the spices for your own favourites — the British base takes well to it.
Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.

Serving ideas

Pairs well with a simple salad and a glass of something cold.

Storage

Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.

Frequently asked questions

Can I make Cumberland Pie ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

What can I substitute for celery?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Is this Cumberland Pie recipe hard to make?

It is rated hard: 15 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.

Recipe data via TheMealDB — source