How To Make Beef, leek & swede Cumberland pie
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Serves:
Ingredients
- 500g beef stew meat, cubed
- 2 leeks, sliced
- 1 swede (rutabaga), peeled and diced
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 500ml beef broth
- Salt and pepper, to taste
- 4 large potatoes, peeled and chopped
- 50g butter
- 100ml milk
- 50g cheddar cheese, grated
Instructions
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Preheat the oven to 180°C (350°F).
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In a large pan, heat the olive oil over medium heat. Add the beef and cook until browned on all sides. Remove the meat from the pan and set aside.
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In the same pan, add the leeks and swede. Cook for 5 minutes until softened.
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Add the minced garlic, Worcestershire sauce, tomato paste, dried thyme, and beef broth to the pan. Stir well and bring to a boil.
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Reduce the heat to low and return the beef to the pan. Cover and simmer for 1.5 hours until the meat is tender.
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Meanwhile, boil the chopped potatoes in a separate pot until fork-tender. Drain and mash with butter and milk until smooth and creamy.
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Season the beef mixture with salt and pepper to taste. Transfer to an ovenproof dish.
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Spread the mashed potatoes evenly over the beef mixture. Sprinkle with grated cheddar cheese.
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Bake in the preheated oven for 30 minutes or until the top is golden and bubbling.
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Serve hot and enjoy!
Nutrition
- Calories : 480kcal
- Total Fat : 20g
- Saturated Fat : 9g
- Cholesterol : 95mg
- Sodium : 750mg
- Total Carbohydrates : 42g
- Dietary Fiber : 6g
- Sugar : 9g
- Protein : 34g
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