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Organic Cumberland pie
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1 tbsp organic olive oil
1 Waitrose Duchy Organic Onion, chopped
2 Waitrose Duchy Organic Carrots, diced
1 Kallo Organic Beef Stock Cube
1 tsp Cooks’ Ingredients Organic Dried Flat Leaf Parsley
454g Waitrose Duchy Organic British Beef Lean Mince
2 tbsp Waitrose Duchy Organic Tomato Chutney
1 kg Waitrose Duchy Organic Potatoes, peeled and cubed
4 tbsp Waitrose Duchy Organic Whole Milk
50g Waitrose Duchy Organic Farmhouse Cheddar, grated
100g Waitrose Duchy Organic Frozen Peas
25g organic white bread, whizzed into crumbs
1. Heat the oil in a large pan and cook the onion and carrot for 5 minutes. Dissolve the stock cube in 300ml boiling water and add to the pan.
2. Stir in the parsley, mince and tomato chutney and stir to break up the mince. Simmer gently for 20 minutes.
3. Meanwhile, preheat the oven to 200ºC, gas mark 6. Place the potatoes in a large pan of water, bring to the boil and simmer for 10–12 minutes. Drain well and mash. Beat in the milk and half the cheese.
4. Stir the peas into the mince, transfer to a heatproof dish and spoon over the mash to cover the filling. Mix together the remaining cheese and the breadcrumbs and scatter over the top. Bake for 15–20 minutes until the topping is golden.
Make ahead for when time is short. Cook the mince recipe, transfer to a dish and freeze. When you need it, defrost thoroughly then make the potato topping and serve.
Typical values per serving:
This recipe was first published in August 2015.