This cumberland pie is a healthier version of the traditional family recipe. It’s made with lean beef mince and has a potato and cauliflower mash on top.
Cumberland pie is a delicious British dish.
It comes from the area of Cumbria in the North West of Britain where you’ll also find the Lake District National Park.
It’s a similar pie to Shepherd’s pie or cottage pie. However, Shepherd’s pie is made with lamb, cottage pie with beef, whereas Cumberland pie can be make with either of those meats!
Traditionally the pie is usually also topped with buttery mashed potatoes.
However, my cumberland pie version requires no butter being added to the mashed potatoes. The sweetness and creaminess of the mash are already provided by the addition of the cauliflower!
This healthier cauliflower mash reduces the overall calorie and carb content. Plus cauliflower has a lower GI rating (about 15) as opposed to potatoes (about 90) therefore filling you up for longer!
This quick healthy meal can be put together and cooked in 1 hour. It makes enough for 4, so absolutely ideal if you want some for another day.
Cumberland Pie is one of my family staples, and one much loved too. I hope you enjoy it as much as we do!
For This Cumberland Pie Recipe You May Need….
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- Baking dish
- Kitchen knives
- Kitchen scale
- Wooden spoon
- Measuring spoons
- Chopping board
- Slotted spoon
- Potato masher
This is the basic baking dish I use. As you can see it’s relatively inexpensive and its perfect for oven baked recipes.
It’s durable, resistant to breakage, dishwasher and freezer safe too!
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Cumberland Pie Recipe
This cumberland pie is delicious served with green vegetables such as broccoli or cabbage.
You can also freeze any leftovers. Just let the pie cool first before portioning it up and freezing it in individual containers.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 500 g white potatoes suitable for mash e.g. Maris Pipers.
- 500 g cauliflower
- 225 g carrots diced
- 1 large onion diced
- 420 g less than 5% fat minced beef.
- 1 beef stock cube
- 1 can chopped peeled tomatoes
- Salt and Pepper to season
- 50 g reduced fat grated mature cheddar cheese
- 50 g wholemeal breadcrumbs
- A few sprigs of parsley optional
- Preheat oven to 180C fan.
- Peel the potatoes, cut them into small chunks, and cover them with cold water in a saucepan.
- Cut cauliflower florets into similar size pieces and add them to the saucepan of potatoes.
- Bring the saucepan of potatoes and cauliflower to the boil, and then simmer until the contents are soft (15 – 20mins). Set aside.
- Meanwhile in another saucepan, over a medium heat gently brown the mince, breaking it down with a wooden spatula. Once the mince has browned remove it from the pan with slotted spoon and put it aside, leaving the beef fat in the saucepan.
- Sweat the onions and carrots in the beef fat for about 8 minutes until soft. Add back the browned mince and crumble in the stock cube, stir to mix the ingredients well.
- Once the stock cube has been fully dissolved, add the tin of tomatoes and cook gently for a couple of minutes. Season to taste.
- Spoon the mixture into an ovenproof dish and allow cooling.
- Meanwhile, drain the potatoes and cauliflower and mash together well with a potato masher and season to taste.
- Spoon the mash over the mince mixture until you have a roughly flat surface.
- Mix together the grated cheese and breadcrumbs and spread this mixture evenly over the top of the mash.
- Bake in the oven for 30 – 35 minutes until the topping is brown and crisp. Then allow to cool a little before serving.
- Garnish with a few sprigs of parsley (optional)