Cumberland pie
◾1lb Beef mince
◾1 Large onion, finely chopped
◾3 Large carrots, roughly chopped
◾2 Pints boiling water
◾2 Beef stock cubes
◾1 Tbsp Olive oil
◾1 Clove garlic, finely chopped
◾100g/3½oz Red Leicester cheese, grated
◾200g/7oz Strong cheddar cheese, grated
◾4 Small slices Danish malted bread, crusts cut off
◾2lb Cooked potatoes, mashed with milk and butter
◾Salt and freshly ground black pepper
Method
◾Heat the olive oil in a flame proof casserole dish or large wok
◾Add the chopped onion and fry for a few minutes until onion has softened
◾Add the chopped carrots, stir
◾Add the chopped garlic and stir
◾Add the mince and cook until brown
◾Meanwhile crumble the stock cubes into the boiled water and stir a pint of it into the meat mixture, leave the other pint aside for the gravy
◾Bring to the boil, season and cover with the lid slightly ajar and simmer for about 20 minutes, until carrots are al dente
◾At this point I use a couple of tablespoonfuls gravy granules to thicken
◾Blitz the bread in a food processor until it becomes fine breadcrumbs
◾Lightly toast the breadcrumbs, allow to cool
◾Mix the cheddar cheese with 2/3rds of the breadcrumbs
◾Mix the Red Leicester cheese with the remaining breadcrumbs
◾Using a slotted spoon, gently spoon the meat mixture into a suitable casserole dish
◾You’ll need enough liquid from the meat mixture in the dish to keep it moist, but not so it’s swimming in it
◾Any leftover can be used in the gravy
◾Gently spoon the mashed potato over the top of the meat mixture and flatten down
◾Sprinkle the cheddar cheese mix over 1/3rd of each side
◾Sprinkle the Red Leicester mix in the middle
◾Either put into a hot oven for 15 minutes or grill until cheese is cooked
