Dinner · British

Cumberland Pie

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 26, 2026

This is comfort food done right: slow-braised beef in a rich, savory gravy topped with sliced potatoes and two kinds of cheese baked until crisp and golden. It takes patience in the oven, but the hands-on work is minimal and the payoff is huge. Make it ahead and you have a crowd-pleasing dinner ready to bake off whenever you need it.

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Cumberland Pie

Why you'll love this

  • Melt-in-your-mouth beef in a deeply savory gravy.
  • A crispy, cheesy potato top instead of fussy mashed piping.
  • Assemble ahead and bake when you're ready.
  • Freezes beautifully for busy weeks.

EveryDayMeal recipe

Cumberland Pie

Prep
25m
Cook
220m
Total
245m
Serves
6
Level
Medium

Ingredients

  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 2 large carrots, chopped
  • 5 bay leaves
  • 3 fresh thyme sprigs
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 beef bouillon cubes
  • 1 3/4 pounds boneless beef chuck (feather blade or chuck roast)
  • 1 3/4 pounds potatoes
  • 1/4 cup sharp cheddar cheese, grated
  • 1/4 cup Parmesan cheese, grated

Equipment

  • Large Dutch oven or ovenproof pot
  • Baking dish
  • Large pot for boiling potatoes
  • Box grater
  • Sharp knife

Instructions

  1. Heat your oven to 325 degrees F. In a large ovenproof pot or Dutch oven, warm 1 tablespoon of the oil with the butter over medium heat, then add the celery, onion, carrots, bay leaves, and 1 thyme sprig. Cook for about 10 minutes, stirring now and then, until the vegetables soften and smell sweet.
  2. Stir in the flour and cook for 1 minute so it loses its raw taste, then mix in the tomato paste, Worcestershire sauce, and crumbled bouillon cubes until everything is well combined.
  3. Gradually pour in 2 1/2 cups hot water, stirring as you go to keep the sauce smooth, then add the beef and bring to a gentle simmer. Cover, transfer to the oven, and cook for 2 hours 30 minutes. Uncover and cook another 30 minutes to 1 hour until the meat is fork-tender and the sauce has thickened.
  4. While the beef cooks, add the potatoes to a pot of boiling water and cook until about three-quarters done, still firm in the center, roughly 10 to 12 minutes. Drain and let them cool enough to handle.
  5. Shred or break the tender beef into a baking dish along with its sauce. Slice the potatoes into rounds about 1/2 inch thick and gently toss with the remaining 1 tablespoon oil, the leaves from the last thyme sprigs, and a pinch of salt and pepper. Layer the potatoes over the beef, scattering the cheddar and Parmesan between and over the layers.
  6. Raise the oven to 400 degrees F and bake for 30 to 40 minutes until the top is golden, crisp, and the sauce bubbles at the edges. Let it rest a few minutes, then serve with a side of peas.

Tips from the kitchen

  • Sear the beef in the pot before adding the vegetables if you have an extra 10 minutes; it deepens the flavor of the finished gravy.
  • Slice the potatoes evenly so they crisp at the same rate. A mandoline makes quick work of it.
  • Don't fully cook the potatoes in step 4 or they'll fall apart when sliced and baked. Firm centers hold their shape.

Estimated nutrition per serving: 480 cal · 34g protein · 30g carbs · 24g fat

Make it your own

  • Swap the feather blade beef for ground beef browned with the vegetables for a faster weeknight version.
  • Add a cup of sliced mushrooms with the vegetables for extra earthiness.
  • Use Gruyere in place of the cheddar for a nuttier, meltier top.

Storing & make-ahead

Cover and refrigerate the assembled unbaked pie for up to 1 day, or freeze for up to 3 months. Bake straight from cold, adding 10 to 15 minutes and making sure the center is piping hot. Leftover baked pie keeps in the fridge for 3 days; reheat covered at 350 degrees F until hot.

Good to know

What cut of beef works best?
Feather blade is traditional, but any well-marbled braising cut like chuck roast works great. These cuts turn tender and rich after slow cooking.
Can I make this in a slow cooker?
Yes. Soften the vegetables and make the sauce base on the stove, then transfer everything to a slow cooker and cook on low for 7 to 8 hours before assembling and baking.
What's the difference between Cumberland pie and shepherd's pie?
Shepherd's and cottage pies use mashed potato tops, while Cumberland pie has sliced potatoes and cheese for a crisp, golden crust.
Can I freeze it after baking?
You can, but it's best frozen unbaked so the potato top stays crisp. If freezing baked, reheat covered and expect a slightly softer topping.

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