Cumberland pie is such an incredibly comforting dish, it will quickly become a family favourite. Similar to a cottage pie, but made with chunks of tender beef in a rich gravy that just melt in your mouth and then topped with slices of potato and cheese and breadcrumbs. And it only takes 10 minutes to prepare!
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Don't be put off the long cook time of this recipe, as it involves just 10 minutes prep and it is all done in one pan. The rest of the time is letting the oven work its magic and cooking it low and slow until the beef is cooked to perfection.
If you are looking for some other pie recipes to try, then why not try our Chicken and Ham Pie, Sausage and Mash Pie, Healthy Fish Pie, Shepherd's Pie or Cheesy Vegetable Pie?
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What is Cumberland Pie?
You might be wondering what the difference is between a Cumberland pie and a cottage pie. Well, for a start, a Cumberland pie uses chunks of beef rather than minced beef. Also, rather than mashed potato on top that you would find on a cottage pie, a Cumberland pie has slices of potato layered on top. It is SO much better in our opinion.
This delicious pie dates back to medieval times where it would have probably been made with game and had dried fruit added to it. It might of had a pastry crust back then too, but it has changed over time. It comes from Cumbria in the North West of England (the region we live in) it is very popular and loved by tourists and locals alike.
Why You Will Love It
- Easy - Once the beef and vegetables are browned, it's as simple as putting it in the oven and leaving it to cook before topping it with potato slices. Simple!
- Comforting - A hearty and warming pie is total comfort food. This thick and rich gravy will just warm your belly.
- Budget friendly - This is quite an inexpensive meal to make. Using diced beef makes it cheaper and the root vegetables are fairly cheap. You can also bulk it out with beans and vegetables.
- Freezes well - This Cumberland pie recipe freezes and reheats really well, making it perfect for batch cooking and storing in the freezer for a rainy day.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Beef - We used diced beef for this, as it is what makes a Cumberland pie different from a cottage pie. It is a cheaper cut of meat, but this is cooked low and slow, so it breaks it all down and makes the meat really tender.
- Flour - Don't skip this ingredient, because it is what is going to help make the gravy nice and thick.
- Stock - Use a rich beef stock pot to make a really incredible gravy. If we were making this for our kids, then we would use a low salt stock.
- Worcestershire sauce - This is our (not so) secret ingredient for any stew/casserole. It adds a real depth of flavour.
- Potato - You can use any potatoes for this. Keep the skin on for extra fibre.
- Breadcrumbs - If you want this topping extra crispy, then you can use panko breadcrumbs, but that wouldn't be very traditional.
- Cheese - A mature cheddar works well here because it has a strong flavour, so a little bit goes a long way.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Cumberland Pie
Prep: Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Step 1: Toss the beef chunks in the flour, salt and pepper.
- Step 2: Using a large, oven proof pan, heat the oil for the beef and add the coated beef chunks. Brown on all sides, about 4 minutes. Once browned, remove from the pan and set aside.
- Step 3: Heat the remaining oil and add the shallots, celery, leek and carrots. Cook on low until softened, about 6 minutes.
- Step 4: Add the beef back into the pan, along with the tomato puree, stock and Worcestershire sauce. Mix well.
- Step 5: Cover and put in the oven for 2 hours. Remove the lid and cook for a further hour.
- Step 6: Add the sliced potatoes to a pan of boiling water. Simmer for 6 minutes.
- Step 7: Once cooked, transfer the beef and vegetables to a large baking dish. Layer the potatoes on top in an overlapping pattern.
- Step 8: Mix together the cheese and the breadcrumbs and sprinkle over the potatoes. Put back in the oven for 30-40 minutes, until the cheese has melted and the topping has browned.
Serving Suggestions
This Cumberland pie has pretty much got everything in it. It's got protein, it's got vegetables and it's loaded with carbs on top. However, we always try to serve plenty of extra vegetables on the side to make it a more nutritious balanced meal.
If it is greens you are looking for, then try some Roasted Tenderstem Broccoli, Garlic Green Beans, Roasted Brussels Sprouts, Air Fryer Broccoli or Slow Cooker Brussel Sprouts.
If it's something a little different you want as a side, then try our Roasted Butternut Squash, Air Fryer Carrots, Broccoli Cheese, Slow Cooker Red Cabbage or Easy Cauliflower Cheese.
While this pie has its own gravy inside it, why not add more by topping it with our amazing Onion Gravy?
Storage
Store: Once it is fully cooled, you can store it in air tight containers in the fridge for up to 2 days.
Freeze: This freezes really well making it a great batch cook meal. We portion it out into freezer containers and it will keep for up to 3 months in the freezer.
Defrost: Defrost overnight in the refrigerator.
Reheat: Make sure it has fully defrosted and then you can either heat it through in the microwave for a couple of minutes or put it in the oven for 15 minutes.
Dannii's Top Tips
- This recipe does have a LONG cooking time. That is how you get the results, by cooking low and slow. In a world of rising energy costs, I know that can be a little off putting to some people. So, we recommend using this recipe as an opportunity to batch cook some cookies and muffins whilst the oven is already on.
- You could swap the potato topping for mashed potato if you prefer. You could add some cauliflower into the mashed potato for some hidden vegetables.
- To make this gluten free, make sure you use gluten free flour and breadcrumbs.
Frequently Asked Questions
Yes, you can make this in advance. Just follow all the steps until the last step and then cover it and put it in the fridge until you are ready to cook it. You might need to put it in the oven a little longer if it has come cold from the oven.
You could certainly cook the beef mixture in the slow cooker. Still brown the beef and vegetables and then put them in the slow cooker with the rest of the stew ingredients for 8 hours on low. Then follow the rest of the recipe in the oven, as the potatoes really need to go in the oven to get nice and crispy.
More Beef Recipes
If you've tried this Cumberland pie recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - use the hashtag #hungryhealthyhappy too.
Recipe
Cumberland Pie
Ingredients
- 700 g (1.5 lb) of Beef chunks
- 3 tablespoons of Plain flour
- Fine sea salt and ground black pepper
- 3 tablespoons of Olive oil - (for the beef)
- 2 tablespoons of Olive oil - (for the veg)
- 4 Shallots - diced
- 1 rib of Celery - diced
- 1 Leek - thinly sliced
- 2 Carrot - peeled and diced
- 1 tablespoon of Tomato puree
- 600 ml (2.5 cups) of Beef stock
- 2 tablespoons of Worcestershire sauce
- 600 g (1.33 lb) of Potato - cut into 0.5cm rounds
- 70 g (0.66 cups) of Breadcrumbs
- 150 g (1.33 cups) of Cheddar cheese - grated
Instructions
- Toss 700 g of Beef chunks in the 3 tablespoons of Plain flour and salt and pepper.
- Using a large, oven proof pan, heat 3 tablespoons of Olive oil and add the coated beef chunks. Brown on all sides, about 4 minutes. Once browned, remove from the pan and set aside.
- Heat 2 tablespoons of Olive oil and add 4 Shallots, 1 rib of Celery, 1 Leek and 2 Carrot. Cook on low until softened, about 6 minutes.
- Add the beef back into the pan, along with 1 tbsp of Tomato puree, 600 ml of Beef stock and 2 tablespoons of Worcestershire sauce. Mix well.
- Preheat your oven to 160°C/140°C(fan)/320°F/Gas 4.
- Cover and put in the oven for 2 hours. Remove the lid and cook for a further hour.
- Add 600 g of Potato (sliced) to a pan of boiling water. Simmer for 6 minutes.
- Once cooked, transfer the beef and vegetables to a large baking dish. Layer the potatoes on top in an overlapping pattern.
- Mix together 150 g of Cheddar cheese and 70 g of Breadcrumbs and sprinkle over the potatoes. Put back in the oven for 30-40 minutes, until the cheese has melted and the topping has browned.
Recipe Notes
- This recipe does have a LONG cooking time. That is how you get the results, by cooking low and slow. In a world of rising energy costs, I know that can be a little off putting to some people. So, we recommend using this recipe as an opportunity to batch cook some cookies and muffins whilst the oven is already on.
- You could swap the potato topping for mashed potato if you prefer. You could add some cauliflower in to the mashed potato for some hidden vegetables.
- To make this gluten free, make sure you use gluten free flour and breadcrumbs.
Nutritional Information
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Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
MaryAnn Coy says
A lot of work for a so called breakfast pie. As this email was labelled. Might use it for dinner on a day off. But definitely too much work for a work night dinner. The filling could be made into festive bars the crockpot, then dumped into a casserole with the topping or mashed potatoes added to the top, then finish in the oven. But still very time consuming, although energy saving.
Dannii Martin says
Apologies, the email was labels incorrectly, as it was a template from a previous recipe. There is no reason why you couldn't eat it for breakfast. It says it right there in the recipe card that it takes 3 hours to cook. We all have different time available and I have lots of recipes until 15 minutes on the website if that suits you more.
Diana Reis says
This is so delicious. I love the tender chunks of beef and the sliced potato topping.
Anita says
It looks so delicious and so comforting. I love a good cottage pie, so this Cumberland pie is definitely going to be a new favorite.
Amy says
Yum! This is comfort in a dish! Will be on repeat this fall!
Jess says
Total comfort food right here!
Shadi Hasanzadenemati says
It looks so delicious and easy! This is such an easy and delicious recipe, I cannot wait to make it again!
Sarah Ramstead says
I am confused why you need to transfer the beef and veggies into a different dish once it’s cooked? Can’t you just add the potato and breadcrumbs on top, without switching pans?
Help me understand, Thanks! :)
Claudia Lamascolo says
I am a huge beef and gravy fan! This is perfect cant wait to make it this weekend
Nic says
This was so delicious with it's warm beef and potatoes and cheesiness. We had a cold front move in and this was calling my name! It's delicious and I believe it will be calling my name again in the future!
Dana says
This is so incredibly cozy! So much stick-to-your-rib goodness here.