Cumberland Pie

Name: Cumberland Pie
Yield: 5
Cuisine: Británica
Ingredients: 2 tablespoons Wheat flour; 1 tablespoon Butter; 1 Onion; 2 Carrot; 2 Celery; 800 g Potato; 2 tablespoons Vegetable Oil; 2 tablespoons Tomato Puree; 3 Thyme; 5 Bay Leaf; 2 tablespoons Worcestershire Sauce; 25 g Cheddar Cheese; 25 g Parmesan; 2 Beef Stock Cubes; 800 g Feather blade beef

Media

Contains allergens

Cereales con glutenLecheApio

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 5 (estimated)

Nutrition facts

Protein21 %35 g
Carbs24 %40 g
Fat56 %42 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	679 kcal	148 kcal
Protein	35 g	7.6 g
Carbs	40 g	8.7 g
Fat	42 g	9.2 g

One serving is about 458 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty38/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: BritishKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - British

Ingredients

2 tablespoons Wheat flour
1 tablespoon Butter
1 Onion (chopped)
2 Carrot (large)
2 Celery
800 g Potato
2 tablespoons Vegetable Oil
2 tablespoons Tomato Puree
3 Thyme
5 Bay Leaf
2 tablespoons Worcestershire Sauce
25 g Cheddar Cheese
25 g Parmesan
2 Beef Stock Cubes
800 g Feather blade beef

Instructions

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.