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Cumberland Pie Recipe

Cumberland Pie

iamwinfred
Cumberland pie is the kind of dinner that turns a rough Tuesday into a good one. This British classic from Cumbria features tender beef in a rich gravy, all tucked under a blanket of buttery mashed potato. What sets this recipe apart is the finishing touch of panko breadcrumbs and sharp cheddar cheese scattered over the top before it goes into the oven, so it bakes up golden and crisp at the edges.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine British
Servings 6 servings
Calories 480 kcal

Equipment

  • Large skillet or Dutch oven
  • Large pot
  • 9x13-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

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

For the Mashed Potato Topping

  • 3 pounds Yukon Gold potatoes 1.36kg, peeled and cubed
  • 4 tablespoons unsalted butter 57g
  • 1/3 cup whole milk 80ml, warmed

For the Topping

  • 1 cup panko breadcrumbs 30g
  • 1 1/2 cups sharp cheddar cheese 170g, grated
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • 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 9x13 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.

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.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 34gProtein: 27gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 85mgSodium: 620mgPotassium: 840mgFiber: 4gSugar: 5gVitamin A: 40IUVitamin C: 20mgCalcium: 15mgIron: 18mg
Keyword beef pie, British comfort food, cumberland pie, mashed potato casserole
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