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Cumberland Pie

ingredients

serves: 6
1 tbsp oil
1 onion, chopped
250 g minced beef
1 tbsp plain flour (All purpose)
1 beef stock, made up to 200 ml with boiling water
1.5 kg potato
1 tbls (15 g) 1/2 oz butter

method

1. Preheat the oven to 180°C (350°F) gas mark 4.

2. Heat the oil in a shallow pan, and brown the onion, carrots and minced beef, stirring often.

3. Stir in the plain flour and then pour on the beef stock. Simmer for 10 minutes and adjust the seasoning, transfer to a suitable sized ovenproof dish.

4. Peel and dice the potato, and cook in boiling water until tender.

5. Mash the potato with the butter and use to top the minced beef in a pie dish. Fork the top attractively.

6. Bake for 40 minutes until golden.

7. serve with a selection of freshly cooked vegetables.

What did you think?

48 people have helped to review this recipe. Thankyou!

Cumberland pie
posted by Margaret Thatcher @ 03:10PM, 7/04/08
I've made this for years and always thought it was cottage pie!
Cumberland Pie
posted by Christine Hall - Birmingham @ 09:56AM, 7/08/08
So exactly what is the difference between Cumberland Pie and Cottage Pie. And is there a difference between Cottage Pie and shepherds pie?
Cumberland Pie etc
posted by June from Weston super Mare @ 09:20AM, 8/04/08
I'm sure Cumberland Pie has pickle included in the recipe making it different from Shepherds Pie (with minced lamb) and Cottage Pie (with minced beef). the way to remember the difference between these last two is shepherds look after sheep - hence lamb/shepherds pie.
Ingredients for Cumberland Pie
posted by Sarah @ 05:19AM, 8/31/08
Just glancing through the ingredients, I wondered "where are the carrots?". Then saw them written into Method. Suppose 2-3 carrots, but are they better grated or sliced?

SLICED DEFINITELY
I love this recipe!
posted by Maria Archer @ 03:27PM, 9/24/08
I have made a similar recipe for my 14 years of marriage, I found my Grandma's recipe, she was from Newcastle England, it is a delicious hearty meal, and my husband loves it..

Cumberland Pie????
posted by Steven Willis @ 03:28AM, 10/30/08
Been cooking for 8 years now and every recipe of cumberland pie i used has sausage meat or some kind of pork in, nice recipe though lovely dish :D
Cumberland Pie needs layer of carrots
posted by Liz Perrott @ 03:46AM, 12/21/08
I have always had a layer of sliced carrots over the meat, rather than mixed in with it, and then a layer of cheese over that, before the mashed potato is added!
Cumberland pie M&S
posted by Richard Green @ 06:08PM, 12/26/08
I got a cumberland pie from M&S and i thought there was a layer of cheese on top
This is just shepherd's pie
posted by Melanie Boxall @ 11:08AM, 1/12/09
You must have carrots and cheese to make Cumberland pie.
Cumberland pie
posted by margaret ward @ 12:04PM, 2/09/09
I was always taught that cumberland pie was made with Lamb.my grandma came from there and always used lamb:)
Third Layer
posted by Iggy Sunshine @ 08:54AM, 3/09/09
It is the third layer on top - of breadcrumbs and cheese etc that makes it a Cumberland Pie. The above is a recipe for a Cottage Pie. Shepherd's Pie uses Lamb instead of Beef mince.
Quantity?
posted by Andy @ 04:32AM, 7/22/09
Is 250g mince REALLY going to serve 6 people??
Quantity??
posted by linnith @ 10:38PM, 10/14/11
Probably not by todays standards.depends on where and when in the North you are from ;-)Miners and textile workers had tiny incomes and large families.Thats what meals like this were designed for - maximum filling with minimum meat. eating slices of pure meat was decadence. Also bear in mind rationing ended in the uk in 1954. Which means that most people born between 1970 an 1980 (give or take)will have grandmothers who learned how to cook during rationing. Since these sort of recipes are traditional and handed down, its only to be expected that they are far more frugal than people are used to these days.
Meat Quantities
posted by Clironka @ 10:29AM, 2/07/12
I was brought up traditionally and taught. . . . . . 4 ounces of meat per adult, (2 oz per child) 6 oz fish per person, 2 oz rice per person, 3 oz dry pasta per person. I know we all expect more protein now, but then we are largely overweight now.
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