cheesy potato pie

This hearty dish is a real winter pleaser. It’s family friendly, but special enough for entertaining friends

Crispy-topped Cumberland pie

Serves 4-5 Prep 45 mins Cook 3 hrs 20 mins-3 hrs 50 mins

2 celery sticks, sliced into 1cm pieces 1 onion, chopped

2 large carrots, halved lengthways,

then chunkily sliced

5 bay leaves

3 thyme sprigs

2 tbsp vegetable oil

1 tbsp butter

2 tbsp each plain flour, tomato purée and

Worcestershire sauce

2 beef stock cubes, crumbled

850g feather blade beef or other braising cut,

cut into large chunks

850g large potatoes

25g each mature cheddar and parmesan,

finely grated

1 Heat the oven to 160C/140C fan/gas 3. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes. assembled or cooked

2 Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and cook in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins-1 hr more until the meat is really tender and sauce thickened.

3 Meanwhile, cook the potatoes in a pan of boiling water until they’re not done but about ¾ of the way there.

4 Transfer the meat to a baking dish. Slice the spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves. Layer on the beef, scattering with the cheese as you layer. You can cover and chill the pie now for two days, or freeze for up to three months.

5 Increase the oven temperature to 200C/

180C fan/gas 6 and bake for 30-40 mins until golden and crispy, and the sauce is bubbling if the dish went in cold. Serve with peas.

PER SERVING 486 kcals, fat 21g, saturates 9g, carbs 41g,

sugars 8g, fibre 4g, protein 34g, salt 1.8g