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Prep 25 mins
Cook 1 hr 30 mins
This is a very tasty comfort food dish. You can prepare it the day ahead, put the potatoes on the day you are cooking it, Bake in 350°F oven for 1/2 hour and then broil as noted in the recipe.
- 2 slices lean bacon, fried and chopped (save 1 tbsp bacon dripping)
- 1 lb lean ground beef
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 1 1⁄2 lbs button mushrooms, sliced
- 1 stalk celery, finely chopped
- 1 tablespoon flour
- 10 ounces beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon marmite (optional)
- salt & pepper
- 3⁄4 teaspoon crushed dry tarragon
- 3 baking potatoes, peeled and cooked
- 3⁄4 cup cheddar cheese, grated
- Cook the beef in the 1 tsp of bacon fat over medium heat until half cooked.
- Add the onion, carrot, mushrooms and the celery coated in the flour.
- Saute until the veggies are just beginning to soften.
- Reduce heat to a simmer and add the beef broth, Worcestershire, marmite, pepper and tarragon. Mix well.
- Put a lid on the pan; simmer 45 minutes, stirring occasionally. Add bacon.
- Meanwhile mash the potatoes with 1/2 cup cheddar cheese.
- Add salt and pepper and a bit of butter is you wish.
- Transfer the meat mixture to a 4-cup casserole dish.
- Spread or pipe the potatoes over top.
- Sprinkle with the remaining cheese and a bit of paprika.
- Broil until the cheese is bubbly and the top is brown.
- Serve with salad and crusty rolls for an easy supper.
This sounds the closest to what I expect in a Cumberland Pie, though I think there are too many mushrooms (and they should be optional). Also, I would add milk when mashing the potatoes.