Cumberland pie is the kind of dinner that turns a rough Tuesday into a good one.
It is a British classic from Cumbria, built on tender beef in a rich gravy, all tucked under a blanket of buttery mashed potato.
What sets this Cumberland pie recipe apart from its cousins is the finishing touch.
Instead of stopping at mashed potato, you scatter breadcrumbs and sharp cheddar over the top before it goes into the oven, so it bakes up golden and a little crisp at the edges.
I first made this on a cold Sunday when I had ground beef in the fridge and no real plan.
One bite of that crunchy, cheesy top layer over soft, savory mash, and I understood exactly why this dish has stuck around in British kitchens for generations, much like my Cottage Pie Recipe has in mine.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 65 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Cumberland Pie Recipe
This dish delivers everything you want from a cold weather dinner without asking much of you in return.
It is a true one dish meal, with protein, vegetables, and a starchy topping all baked together in a single casserole dish.
The breadcrumb and cheddar crust is what makes this stand apart from most mash topped bakes, giving you a crunchy contrast against the creamy mash underneath.
You might also enjoy: Gluten Free Shepherd’s Pie
- Comforting, hearty flavor the whole family will ask for again
- Simple pantry ingredients, nothing hard to find
- Freezes beautifully for an easy make-ahead dinner
- Easy to adapt with leftover beef, lamb, or turkey
- That golden, cheesy breadcrumb topping is completely irresistible
Ingredients
Every ingredient here plays a role in building layers of flavor, from the savory beef base to that crisp, cheesy top.
Nothing fancy is required, just good basics used well.
For extra depth of flavor, I always reach for a rich Brown Gravy base as the starting point for the filling, though homemade beef stock works too.
- 2 pounds ground beef
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 tablespoons all purpose flour
- 2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon ketchup
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 pounds Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/3 cup whole milk, warmed
- 1 cup panko breadcrumbs
- 1 1/2 cups sharp cheddar cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Kitchen Equipment Needed
You likely already own most of what this recipe calls for, since it comes together with pretty standard cookware.
A sturdy pot for the mashed potatoes makes a real difference in how smooth your topping turns out.
Read Also: Creamy Mashed Potatoes Recipe
- Large skillet or Dutch oven
- Large pot for boiling potatoes
- 9×13 inch baking dish
- Potato masher or potato ricer
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Box grater for the cheese
Recommended Products for This Recipe
These are a few products I have used myself while making Cumberland pie, and they genuinely make the process smoother.
This is exactly the kind of dinner that pairs well with a side of Vegan Shepherd’s Pie if you are cooking for a mixed crowd of meat eaters and vegetarians.
1. Le Creuset Enameled Cast Iron Dutch Oven
I reach for this pot every time I make the beef filling, since it heats evenly and keeps the gravy from scorching while it simmers.
The heavy base is especially good for browning the beef properly before you add the vegetables.
2. OXO Good Grips Potato Masher
A sturdy masher gives you control over the texture of your mash, so you can keep it a little rustic or go completely smooth.
It holds up far better than the flimsy versions that bend under firm potatoes.
3. Ceramic 9×13 Baking Dish
A good ceramic dish browns the breadcrumb topping evenly and looks great going straight from the oven to the table.
It also holds heat well, so the pie stays warm through a full family dinner.
4. Sharp Aged Cheddar Cheese Block
Buying a block of sharp cheddar and grating it yourself makes a noticeable difference over pre-shredded bags, which are coated in anti-caking starch that keeps them from melting smoothly.
The sharper the cheddar, the more flavor punches through the mashed potato topping.
5. Stainless Steel Potato Ricer
If you want restaurant smooth mashed potatoes with zero lumps, a ricer is the tool that gets you there fastest.
It also keeps the potatoes light and fluffy instead of gluey, which happens easily with overworked mash.
Step-by-Step Instructions: How to Make Cumberland Pie
Another favorite: Minced Beef and Onion Pie
1. Cook the Potatoes
- Place the peeled and cubed Yukon Gold potatoes into a large pot and cover with cold, salted water.
- Bring the water to a boil over high heat, then reduce to a simmer.
- Cook the potatoes for 15 to 18 minutes, until a fork slides through them easily with no resistance.
- Drain the potatoes well in a colander and return them to the warm pot to steam dry for a minute or two, which helps prevent watery mash.
2. Brown the Beef
- While the potatoes cook, heat the olive oil in a large skillet or Dutch oven over medium high heat.
- Add the ground beef, breaking it apart with a wooden spoon.
- Cook for 6 to 8 minutes, stirring occasionally, until the beef is fully browned with no pink remaining.
- Drain any excess fat from the pan, leaving about a tablespoon behind for flavor.
3. Build the Filling
- Add the diced onion, carrots, and celery to the skillet with the browned beef.
- Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Sprinkle the flour over the beef and vegetable mixture and stir well to coat everything evenly, cooking for 1 minute to remove the raw flour taste.
4. Simmer the Gravy
- Slowly pour in the beef stock, stirring constantly to prevent lumps from forming.
- Add the Worcestershire sauce, tomato paste, ketchup, dried thyme, and bay leaves.
- Season with salt and black pepper to taste.
- Bring the mixture to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring occasionally, until the gravy has thickened enough to coat the back of a spoon.
- Remove the bay leaves and discard them, then take the skillet off the heat.
5. Mash the Potatoes
- Preheat your oven to 400 degrees Fahrenheit.
- Add the butter and warmed milk to the drained potatoes.
- Mash until smooth and creamy, using a potato masher or ricer for the best texture.
- Season the mash with salt and pepper to taste.
6. Assemble the Pie
- Spread the beef and gravy mixture evenly into the bottom of your 9×13 inch baking dish.
- Spoon the mashed potatoes over the top in large dollops.
- Gently spread the mashed potatoes to cover the filling completely, sealing the edges against the sides of the dish to lock in the gravy.
- Run a fork over the surface of the mash to create texture, which helps it crisp up nicely in the oven.
7. Add the Topping and Bake
- Sprinkle the panko breadcrumbs evenly over the mashed potato layer.
- Top with the grated sharp cheddar cheese.
- Bake uncovered for 20 to 25 minutes, until the top is golden brown and the filling is bubbling at the edges.
- Let the pie rest for 5 to 10 minutes before serving, then garnish with chopped fresh parsley.
Tips for The Best Cumberland Pie
A few small adjustments can take this dish from good to great, and most of them come down to texture and timing.
The same low and slow approach to building gravy shows up in my Turkey Shepherd’s Pie, since both recipes rely on a well reduced sauce for the best results.
- Do not skip draining the beef fat, or the filling can turn greasy under the mash
- Let the gravy thicken fully before assembling, otherwise the pie can turn watery
- Use starchy potatoes like Yukon Gold or Russet for the smoothest mash
- Rough up the top of the mash with a fork for maximum crispy texture
- Let the pie rest before slicing so the layers hold together on the plate
Serving Suggestions
Cumberland pie is rich and filling on its own, but a simple side rounds out the meal nicely.
A crisp green vegetable is the classic pairing, and buttered peas or steamed green beans both work beautifully alongside it.
Read Also: Beef Stew
- Steamed green beans with a squeeze of lemon
- Simple buttered peas
- A side of roasted root vegetables
- A crisp green salad with vinaigrette
- Warm crusty bread for soaking up extra gravy
Variations of Cumberland Pie
Once you have the base method down, this recipe is easy to customize based on what you have on hand.
Ground lamb is a classic swap that leans this closer to a traditional shepherd’s pie, and it pairs well with the same gravy base used in Steak and Guinness Pie.
- Swap ground beef for ground lamb for a richer, gamier flavor
- Use leftover shredded roast beef instead of ground beef for a heartier bite
- Stir a handful of frozen peas or corn into the filling for extra vegetables
- Add a splash of red wine to the gravy for deeper flavor
- Top with mashed sweet potato instead of regular potato for a sweeter twist
Storage and Reheating
This pie holds up wonderfully in the fridge and freezer, which makes it a great make ahead option for busy weeks.
For a lighter option, try: Vegetarian Cottage Pie
- Refrigerate leftovers in an airtight container for up to 4 days
- Freeze the assembled, unbaked pie for up to 3 months, tightly wrapped
- Reheat individual portions in the microwave for 2 to 3 minutes, until warmed through
- Reheat larger portions in a 350 degree Fahrenheit oven for 20 to 25 minutes, covered with foil
- Thaw frozen pie overnight in the fridge before baking
Nutritional Facts
These are approximate values per serving, based on 6 servings total, and are fairly close to what you would get from a hearty Lentil Cottage Pie.
Actual numbers will vary depending on the specific brands and cuts of beef used.
- Calories: 480
- Protein: 27g
- Carbohydrates: 34g
- Fat: 26g
- Saturated Fat: 12g
- Fiber: 4g
- Sugar: 5g
- Sodium: 620mg
Health Benefits of Key Ingredients
While Cumberland pie is a comfort food dish, several of its core ingredients bring real nutritional value to the table.
You might also enjoy: Corned Beef and Potato Pie
- Ground beef supplies protein, iron, and vitamin B12 to support energy levels
- Carrots provide beta carotene, which the body converts into vitamin A
- Potatoes offer potassium and vitamin C, along with satisfying fiber when the skins are kept on
- Garlic contains allicin, a compound linked to immune support
- Celery adds fiber along with vitamin K
FAQs About Cumberland Pie
A few readers have also asked how this compares to my Pot Roast with Potatoes and Carrots, so I have answered that below along with the most common questions.
1. What is the difference between Cumberland pie and cottage pie?
Both dishes use a beef filling under mashed potato, but Cumberland pie adds a breadcrumb and cheese topping over the potatoes before baking.
This gives Cumberland pie a crisp, golden crust that cottage pie does not typically have.
2. Can I make Cumberland pie with lamb instead of beef?
Yes, ground lamb works well in this recipe and gives the filling a richer, slightly gamier flavor.
Follow the same method, just be aware lamb can release more fat, so drain it thoroughly after browning.
3. Can I make this pie ahead of time?
Absolutely, you can assemble the entire pie up to a day in advance and refrigerate it unbaked.
Add about 10 extra minutes to the baking time if you are starting from cold.
4. Why is my mashed potato topping watery?
This usually happens when the potatoes were not drained and dried well enough before mashing, or when the gravy underneath was too thin.
Let your gravy reduce until it coats a spoon, and let the potatoes steam dry in the pot for a minute after draining.
5. Can I freeze Cumberland pie?
Yes, this pie freezes very well either baked or unbaked. Wrap it tightly and freeze for up to 3 months, then thaw overnight in the fridge before reheating or baking.
Cumberland Pie
Ingredients
- 2 pounds ground beef 907g, 80/20 blend
- 1 large onion about 1 cup or 150g, diced
- 2 carrots about 1 cup or 150g, diced
- 2 celery stalks about 1 cup or 120g, diced
- 3 cloves garlic minced
- 3 tablespoons all purpose flour 25g
- 2 cups beef stock 480ml
- 2 tablespoons Worcestershire sauce 30ml
- 2 tablespoons tomato paste 30g
- 1 tablespoon ketchup 15ml
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons olive oil 30ml
- 3 pounds Yukon Gold potatoes 1.36kg, peeled and cubed
- 4 tablespoons unsalted butter 57g
- 1/3 cup whole milk 80ml, warmed
- 1 cup panko breadcrumbs 30g
- 1 1/2 cups sharp cheddar cheese 170g, grated
- 2 tablespoons fresh parsley chopped, for garnish
Equipment
- Large skillet or Dutch oven
- Large pot
- 9×13-inch baking dish Ceramic recommended for even browning
- Potato masher or potato ricer
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Box grater
Method
- Place the peeled and cubed potatoes into a large pot and cover with cold, salted water. Bring to a boil, then simmer for 15-18 minutes until fork-tender. Drain well and return to the warm pot to steam dry for 1-2 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 6-8 minutes, breaking it apart with a wooden spoon, until browned with no pink remaining. Drain excess fat, leaving about 1 tablespoon in the pan.
- Add the diced onion, carrots, and celery to the skillet and cook for 5-6 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the mixture and stir well, cooking for 1 minute to remove the raw flour taste.
- Slowly pour in the beef stock while stirring constantly to prevent lumps. Add the Worcestershire sauce, tomato paste, ketchup, thyme, and bay leaves, and season with salt and pepper. Simmer uncovered for 12-15 minutes until thickened, then remove and discard the bay leaves.
- Preheat oven to 400°F. Add butter and warmed milk to the drained potatoes and mash until smooth and creamy using a masher or ricer. Season with salt and pepper to taste.
- Spread the beef and gravy mixture evenly into a 9×13 inch baking dish. Spoon the mashed potatoes over the top in large dollops and gently spread to cover completely, sealing the edges. Run a fork over the surface to create texture for crisping.
- Sprinkle the panko breadcrumbs evenly over the mashed potato layer, then top with the grated cheddar cheese. Bake uncovered for 20-25 minutes until golden brown and bubbling at the edges. Let rest for 5-10 minutes before serving, then garnish with parsley.
Nutrition
Notes
- Do not skip draining the beef fat, or the filling can turn greasy under the mash.
- Let the gravy thicken fully before assembling, otherwise the pie can turn watery.
- Use starchy potatoes like Yukon Gold or Russet for the smoothest mash.
- Rough up the top of the mash with a fork for maximum crispy texture.
- Let the pie rest before slicing so the layers hold together on the plate.
- To make ahead, assemble the entire pie up to a day in advance and refrigerate unbaked, adding about 10 extra minutes to the baking time if starting from cold.
- This pie freezes very well either baked or unbaked for up to 3 months.
- Try swapping ground beef for ground lamb for a richer, gamier flavor.
- Add a splash of red wine to the gravy for deeper flavor.
- Refrigerate leftovers in an airtight container for up to 4 days.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Cumberland pie is proof that simple ingredients, layered with care, can turn into something really special.
That golden, cheesy crust over soft mashed potato and savory beef gravy is exactly the kind of dinner that gets requested again and again.
Give this Cumberland pie recipe a try this week and let me know how it turns out in the comments below.
I would love to see your version, so feel free to snap a photo and share it here.
Recommended:
- Vegan Cottage Pie Recipe
- Beef Pot Pie Recipe
- Skillet Chicken Pot Pie Recipe
- Leftover Turkey Pot Pie Recipe
- Meatloaf and Mashed Potatoes
