Cumberland pie

Cumberland pie


7 people made this

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

Julia Baker

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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