Cumberland Pie

Cumberland-pie5

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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