Cumberland Pie

Ingredients

• 800 gfeather blade beef (chuck), cut into large pieces
• 2 stalkscelery
• 1onion, chopped
• 2 largecarrots
• 5bay leaves
• 3 sprigsfresh thyme, leaves stripped for topping, 1 sprig used whole during braise
• 2 tbspvegetable oil
• 1 tbspbutter
• 2 tbspplain flour
• 2 tbsptomato purée
• 2 tbspworcestershire sauce
• 2beef stock cubes, dissolved in 600ml hot water
• 800 gpotatoes
• 25 gmature cheddar, grated
• 25 gparmesan cheese, grated

Method

1. 1

   Preheat the oven to 160°C / 140°C fan / gas 3. In a large lidded casserole, soften the celery, onion, carrots, bay leaves and 1 thyme sprig in 1 tbsp oil and the butter over medium heat for 10 minutes. Stir in the flour, then the tomato purée, Worcestershire sauce and stock cubes.

2. 2

   Gradually stir in 600ml hot water, then add the beef. Bring to a gentle simmer, cover and bake for 2 hours 30 minutes. Uncover and bake for a further 30 minutes to 1 hour until the meat is very tender and the sauce has thickened.

3. 3

   Meanwhile, cook the potatoes in boiling salted water until about three-quarters done (not fully tender). Drain.

4. 4

   Transfer the braised beef and sauce to a baking dish. Slice the potatoes into 1cm rounds and toss gently with the remaining 1 tbsp oil, thyme leaves and seasoning. Layer the potato slices over the beef, scattering the mixed cheeses between the layers.

5. 5

   Increase the oven to 200°C / 180°C fan / gas 6. Bake for 30–40 minutes until the potato topping is golden and crispy and the sauce is bubbling at the edges.

6. 6

   Serve immediately with peas.