Crispy Topped Cumberland Pie

Last night we tried this recipe from the March 2012 issue of BBC Good Food Magazine. We all enjoyed it, so no doubt it will be made again.

Crispy Topped Cumberland Pie

Serves 5

2 celery sticks, cut into 1cm pieces
1 onion, chopped
2 large carrots, sliced into chunky pieces
5 bay leaves
3 sprigs thyme (or 1/2 tsp dry)
2 tbsp oil
1 tbsp butter
2 tbsp plain flour
2 tbsp tomato puree
2 tbsp Worcestershire sauce
2 beef stock cubes, crumbled
850g feather blade beef or other braising cut
850g large potatoes
25g each mature cheddar cheese and Parmesan cheese

Heat oven to 160'C/140'c fan oven/Gas 3.

Heat 1 tbsp oil and the butter and soften the celery, onion, and carrots with the bay leaves and 1 thyme sprig (or half of the dried) over a low heat for 10 mins.

Stir in the flour, puree, Worcestershire sauce and stock cubes.  Cook 1 min then gradually add 600ml hot water.  Tip in the beef and bring to a gentle simmer.

Cover and cook in the oven for 2 hrs 30 mins.  Uncover and cook for 30 mins to 1 hour until the beef is really tender and the sauce thickened.

Meanwhile cook the potatoes in a pan of boiling water until they are about 3/4 done. Slice into thick rounds about 1cm thick and toss with the remaining oil and thyme.  Layer onto the beef, scattering with the cheese as you layer*.

Increase the oven to 200'c/180'C fan/Gas 6 and bake for 30-40 minutes until golden and crispy.

* you can cover and chill at this point.  Keep in the fridge for 1 day or freeze for up to 3 months.