The Lost Symbol

Dan Brown’s new book “The Lost Symbol” came out in September and my friend Charlee had rung me to say she’d ordered a copy for my birthday, so I decided to make her dinner when she brought it over.

I wanted something I could stick in the oven until needed as we had loads to chat about, as usual!
Baz always says “How come you two spend 3 hours talking over dinner and then phone each other up the next day?”
I just tell him to mind his own business, it’s a girl thing!

Cumberland Pie is much like Shepherds Pie or Cottage Pie to me, with the added extra of a cheesy topping, but it does taste good! You can add peppers and or mushrooms if you like, it’s your choice, but this is the basic recipe:

Serves 4
Prep Time 10 mins
Cooking Time 25 mins
Ingredients

• 1lb Beef mince
• 1 Large onion, finely chopped
• 3 Large carrots, roughly chopped
• 2 Pints boiling water
• 2 Beef stock cubes
• 1 Tbsp Olive oil
• 1 Clove garlic, finely chopped
• 100g/3½oz Red Leicester cheese, grated
• 200g/7oz Strong cheddar cheese, grated
• 4 Small slices Danish malted bread, crusts cut off
• 2lb Cooked potatoes, mashed with milk and butter
• Salt and freshly ground black pepper

Method

• Heat the olive oil in a flame proof casserole dish or large wok
• Add the chopped onion and fry for a few minutes until onion has softened
• Add the chopped carrots, stir
• Add the chopped garlic and stir
• Add the mince and cook until brown
• Meanwhile crumble the stock cubes into the boiled water and stir a pint of it into the meat mixture, leave the other pint aside for the gravy
• Bring to the boil, season and cover with the lid slightly ajar and simmer for about 20 minutes, until carrots are al dente
• At this point I use a couple of tablespoonfuls gravy granules to thicken (see Cook’s tips 1.)
• Blitz the bread in a food processor until it becomes fine breadcrumbs
• Lightly toast the breadcrumbs, allow to cool
• Mix the cheddar cheese with 2/3rds of the breadcrumbs
• Mix the Red Leicester cheese with the remaining breadcrumbs
• Using a slotted spoon, gently spoon the meat mixture into a suitable casserole dish
• You’ll need enough liquid from the meat mixture in the dish to keep it moist, but not so it’s swimming in it
• Any leftover can be used in the gravy
• Gently spoon the mashed potato over the top of the meat mixture and flatten down
• Sprinkle the cheddar cheese mix over 1/3rd of each side
• Sprinkle the Red Leicester mix in the middle
• Either put into a hot oven for 15 minutes or grill until cheese is cooked

Cook's tips

• 1. Instead of using gravy granules to thicken you can put a tablespoonful of plain (all purpose flour) into the mixture, before you add the stock

Equipment

• Large casserole dish or wok
• 2 Small dishes (cheese and breadcrumb mix)

Shopping List

• 1lb Beef mince
• 1 Large onion
• 3 Large carrots
• 2 Beef stock cubes
• 1 Tbsp Olive oil
• 1 Clove garlic
• 100g Red Leicester cheese
• 200g Strong cheddar cheese
• 4 Small slices Danish malted bread
• 2lb Potatoes
• Milk
• Butter

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