This week’s recipe is another winter family favourite. Cumberland Pie is a dish I remember from my childhood, and one that I still enjoy today.
It is a relatively simple dish where everything is cooked then put together and baked in the oven. It is a bit like a shepherd’s pie or cottage pie, but the addition of the cheese and breadcrumbs on the top make a nice crunchy topping.
I like to serve it with peas which add a little bit of colour and extra flavour, but you don’t need to add much as you already have meat, potatoes and vegetables in the dish.
- 3 or 4 large potatoes
- 500g/1lb beef mince
- 2 diced carrots 1 large onion, diced
- 275ml/ ½ pint beef stock
- 2 cups of grated cheese
- 2 tablespoons of breadcrumbs
- 1 tablespoon of flour to thicken the misture if needed
- Preheat the oven to 180c/450f/Gas Mark 4
- Brown the mince and onions in a large frying pan.
- Add the carrots and cook for a few more minutes.
- Add the stock and simmer for about 15 minutes.
- Add a tablespoon of flour to thicken the mixture if needed.
- While the mince is cooking boil the potatoes for about 15 minutes.
- Drain and mash with some butter and milk.
- Spoon the mince mixture into an ovenproof casserole dish.
- Spoon the potatoes on top of the mince mixture, flattening down slightly so they cover the mince.
- Mix the cheese and breadcrumbs together and sprinkle over the potato layer.
- Bake uncovered for about 30 minutes till brown and crispy on the top.
- Serve with green vegetables like peas, green beans or broccoli.
Hope you enjoy this dish as much as we do!
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