lesley
09-29-2009, 02:09 PM
My friend came over for dinner last week, she's from South Africa, so I thought I'd make her a traditional English winter warmer.
Cumberland Pie
http://i296.photobucket.com/albums/mm162/bazmj_1/Cumberland-pie3.jpg
Serves 4
Prep Time 10 mins
Cooking Time 25 mins
Ingredients
* 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 (see Cook’s tips 1.)
* 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
Cook's tips
* 1. Instead of using gravy granules to thicken you can put a tablespoonful of plain (all purpose flour) into the mixture, before you add the stock
http://i296.photobucket.com/albums/mm162/bazmj_1/Cumberland-pie4.jpg
Equipment
* Large casserole dish or wok
* 2 Small dishes (cheese and breadcrumb mix)
Shopping List
* 1lb Beef mince
* 1 Large onion
* 3 Large carrots
* 2 Beef stock cubes
* 1 Tbsp Olive oil
* 1 Clove garlic
* 100g Red Leicester cheese
* 200g Strong cheddar cheese
* 4 Small slices Danish malted bread
* 2lb Potatoes
* Milk
* Butter
Cumberland Pie
http://i296.photobucket.com/albums/mm162/bazmj_1/Cumberland-pie3.jpg
Serves 4
Prep Time 10 mins
Cooking Time 25 mins
Ingredients
* 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 (see Cook’s tips 1.)
* 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
Cook's tips
* 1. Instead of using gravy granules to thicken you can put a tablespoonful of plain (all purpose flour) into the mixture, before you add the stock
http://i296.photobucket.com/albums/mm162/bazmj_1/Cumberland-pie4.jpg
Equipment
* Large casserole dish or wok
* 2 Small dishes (cheese and breadcrumb mix)
Shopping List
* 1lb Beef mince
* 1 Large onion
* 3 Large carrots
* 2 Beef stock cubes
* 1 Tbsp Olive oil
* 1 Clove garlic
* 100g Red Leicester cheese
* 200g Strong cheddar cheese
* 4 Small slices Danish malted bread
* 2lb Potatoes
* Milk
* Butter