Cumberland pie

  • 10 mins to prepare. 45 mins to cook.
  • Serves 4
What better way to help out our farmers than to buy local produce. Not only are we helping out rural communities but we are also getting fresh ingredients that have not been transported or frozen for days.


  • 400g lean minced beef
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 1 tbs flour
  • 1 tbs of tomato purée
  • 1 tbs of thyme, roughly chopped
  • 1 pinch of black pepper
  • 400ml of beef stock
  • 550g of potatoes, peeled and cut into chunks
  • 1 tsp of low fat olive spread
  • 150ml of semi-skimmed milk
  • 25g cheddar cheese, grated
  • 1 slice of wholegrain bread blended into breadcrumbs

Each serving contains

  • Calories 470 24%
  • Sugar 6.8g 8%
  • Fat 13.2g 19%
  • Saturates 5.9g 30%
  • Salt 1.6g 26%

of your guideline daily amount


In a non-stick pan dry fry lean minced beef with onion and carrots until the mince is browned. Stir in flour, tomato purée, thyme and seasoning.

Add stock, bring to the boil and cook for 5-10 minutes until the carrots are just soft.

Meanwhile, in a large pan, bring potatoes to the boil and cook for 20 minutes or until soft. Once cooked, drain and mash with spread, milk and season with pepper.

Transfer the mince into an ovenproof dish and spoon mash over the top. Sprinkle with cheese and breadcrumbs.

Cook in a preheated oven for 25-30 minutes until golden brown.

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