Cheesy Cumberland Pie with Worcestershire Sauce

Cumberland pie is a variant on a classic shepherd’s pie featuring a minced beef base with leeks and cheesy mash and a breadcrumb topping.

This dish takes around 75-90 minutes to cook but it can be made a day or two in advance and thrown in the oven later if you wish.

Cheesy Shepherds Pie Variant

I’ve often alluded to, and mocked, our irrational desires to “own” food and food names.

But there is one that I always fall into and it is the Shepherds pie. There are many variants and for some reason, food writers want to refer to them all as the same thing.

This cheesy, almost traditional or “new traditional”, cheesy Cumberland pie recipe is on of many variants on the idea of a mashed potato-topped pie.

Aside from Shepherd’s pie, which is made with lamb, I also have a cottage pie which is made with beef, and a shepherdess pie, which by necessity is meat-free.

I also play with similar ideas in my sausage and mash pie, haggis shepherds pie and fish finger pie recipes!

The name Cumberland pie dates back to medieval times, and older recipes refer to it as a “game pie” that often contained fruit.

The variant that I cook dates back to the early 20th century. I do incorporate some sweetness into the meat as a nod to the fruit.

But I use ketchup, sacrilege to some, but my Mom always added ketchup and I love it! We then have a cheesy mash topping, of course, that cheese is sharp mature cheddar cheese.

Frequently Asked Questions.

What potatoes to use?

This recipe relies on a good quality mashed potato and as a result, you want a nice floury or mealy potato. The following are all varieties worth considering:

King Edwards, Maris Piper, Estima, Russet, Idaho, Desiree (at a push).

Can I use a different cheese?

Yes, but you want something with a decent kick of flavour. Younger cheeses like Wensleydale or Cheshire have more “acidic” flavours.

Older, more mature cheeses like mature cheddar or something like Lincolnshire pack a saltier kick.

I would Avoid mild “stretchy” cheeses like Gouda, Emmental or heaven forbid Edam.

Can I make Cumberland pie in advance?

This is the ultimate make-ahead dinner. You can prepare 2-3 days in advance and just throw it in the oven until piping hot.

Simply wrap in cling film a store in the fridge, just sprinkle over the breadcrumbs before baking at 200°C or 400°F for 25-30 minutes.

Can I bake this in a single dish?

I have a thing about single-serving pies because something just feels special about a whole pie to yourself. Whether it be this Cumberland pie, my beef and ale pie or even my lemon meringue pie I love it!

But you can bake this in a single dish if you like.

Use a single 25cm by 15cm dish that is 4-5cm deep (10″ x 6″ x 2″) or a 15cm or 6″ diameter round dish that is 4-5cm (2″) deep.

Serving Suggestions

I generally consider dishes like this Cumberland pie to be a great standalone meal that doesn’t need a side dish.

Having said that adding some greens to a meal is never a bad idea!

I like things that I can throw into the oven alongside the pie, roasted tenderstem broccoli is my favourite, but roasted courgettes or roasted green beans both work well too.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Oven.
• 20cm or 8″ saucepan.
• 30cm or 12″ frying pan.
• Colander.
• Potatoe ricer or potato masher.
• Vegetable peeler.
• Kitchen knife.
• Chopping board.
• Weighing scales and or measuring jug, cups and spoons.
• Mixing bowl.
• Grater.
• Stirring and serving spoons.
• Piping bag with a large star nozzle, you can spread the potato with a spatula and mess up the top with a fork too.
• Two 15 x 10cm (6 x 4″) gratin dishes. You can also bake in a single 25cm by 15cm dish that is 4-5cm deep (10″ x 6″ x 2″) or a 15cm or 6″ diameter round dish that is 4-5cm (2″) deep