Cumberland pie

    55 min

    This version has minced beef and swede, topped with a cheesy potato and carrot mash...Makes me hungry even thinking about it!

    44 people made this

    Serves: 4 

    • 450g large potatoes, peeled and cut into small chunks
    • 225g carrots, peeled and sliced
    • 25g butter
    • 1 tablespoon sunflower oil
    • 1 large onion, chopped
    • 225g swede, peeled and cut into small cubes
    • 450g lean minced beef
    • 150ml water
    • 2 bay leaves
    • 1 beef stock cube
    • Salt and freshly ground black pepper, to taste
    • 50g Wensleydale cheese, crumbled

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Cook the potatoes and carrots in a pan of boiling salted water until tender, about 15 to 20 minutes. Drain and mash with the butter; set aside.
    2. Heat the sunflower oil in a large pan over medium heat. Fry the onion and swede until tender, 2 to 3 minutes. Mix in the minced beef and cook until brown, about 5 minutes.
    3. Add the water, bay leaves, stock cube and salt and pepper; bring to the boil. Reduce to a simmer and cook, covered, for 15 minutes. Transfer the mince to a dish and cover with the potato mash; scatter the cheese over the top.
    4. Cook under the grill until the cheese melts, about 3 to 5 minutes.

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