Crispy Top Cumberland Pie

My grandson had decreed at some point that Tuesdays would be known as “Taco Tuesdays” as he loves his Tacos and ever since Old El Paso™ introduced Taco Bowls he loves them even more however for me (don’t get out the noose) having Tacos every week is a bit tiresome and boring so my lovely and brilliant wife suggested Tasty Tuesdays as an alternative. So in honour of her suggestion and as a nod to her country of birth, England, we are doing a Crispy Top Cumberland Pie.

Cooks note:  This is a great make ahead dish and will last for 2 days in the refrigerator or 3 months in the freezer.

Here’s how we do this one.

Shopping List:

• 2 pounds Stew Beef – cubed
• 2 pounds Yukon Gold Potatoes
• 2 small Yellow Onions – chopped
• 2 large Carrots – chunky sliced
• 1 Leek, white part only – chopped
• 2 tablespoons Canola oil
• 5 Bay leaves
• 2 Thyme sprigs
• 2 tablespoons Butter
• 2 tablespoons All Purpose flour, Worcestershire, Tomato Puree
• 2 tablespoons liquid Beef Base
• 2 1/2 cups Beef broth
• 1/4 cup grated Parmesan
• 3/4 cup Shredded Cheese
• Salt and Pepper to taste

Putting it all together:

1. Preheat the oven to 350°
2. Heat the oil in a large Dutch oven and add the onion, celery, carrots, bay leaves, Thyme and butter and cook for about 10 minutes. Stir in the flour, followed by the purée, Worcestershire sauce and liquid beef base.
3. Add the beef stock stirring well then add the stew beef. Bring to a boil, cover and put in the oven for 2 /12 hours.
4. While the meat is braising cook your potatoes until they are about 3/4’s done and then add them to an ice bath to stop the cooking process.
5. When the meat is fork tender transfer it to a baking dish. Slice the potatoes into 1 cm (.039 inches) rounds and place on the meat. Season with salt and pepper.
6. Sprinkle on the Parmesan and the Shredded cheese and put back in the oven for about 20 mins or until the shredded cheese has melted and the gravy is bubbling.
7. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit