Crispy Top Cumberland Pie

Crispy top Cumberland Pie

Crispy Top Cumberland Pie

  • Servings: 5
  • Difficulty: Easy
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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


Beer butt chicken


I just love this dish because it is so “simple and tasty”  but apparently not as wide known as I originally thought because when I mentioned it to relatives in England they wanted to have me committed since they had never heard of it and they thought I was insane.

Well nuts or not…… here goes.


–          1 4kg Roaster chicken

–          1 Can of your favorite beer (less 25% for the chef)

–          2 Sprigs of Rosemary and Thyme

–          2 Peeled garlic cloves

–          Chicken dry rub (see rubs and marinades)


–          Drink 25% of the beer

–          Put the Rosemary, Thyme and Garlic in the beer can

–          Liberally “hit” the chicken with the dry rub making sure to get the rub into all the nooks and crannies.

–          Place the beer can into the chickens “butt”

–          Put the chicken et al on a baking sheet, this makes the bird easier to place on the grill, and put on a grill that has been pre heated to 350 degrees.

–          Leave the bird for 45 to 60 minutes or until the juices run clear or the bird hits 165 degrees internal temperature.

–          Serve with your favorite side.


Bon Appetit