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Cumberland beef pie with lots of root vegies


  • Heat a layer of oil in a heavy-bottomed casserole (or pot) and brown the steak all over. Remove and set aside.
  • Add a little fresh oil to the pot, if needed, and cook the onion and garlic until tender, regularly stirring and scraping the bottom of the pot as you do so.
  • Then add the carrots, parsnips and swedes and briefly toss until well coated in the oil.
  • Add the flour, mix until well incorporated and briefly cook.
  • Then add the tomatoes and Worcestershire with 600 ml stock, the thyme, bay leaves and a generous amount of seasonings. Stir and bring to the boil, before returning the beef and turning down the heat. Gently cook for about 1½ hours until the meat is tender, stirring now and again. Set aside to cool a little.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Cut rings in the pastry sheets a little larger than the smallish bowls you will use and beat the egg with the milk
  • Then fill each bowl almost to the top with the filling and paint around the bowl edges with the egg wash. Place a pastry round on top, press down the sides, paint the top and edges with more egg wash and cook in the oven for about 15 mins until golden.
  • nb.  One large pie can be made, if you prefer.


  • olive oil
  • 1 kg stewing steak, cubed
  • 1 large onion, chopped
  • 2 plump garlic cloves, crushed
  • 2 medium carrots, cut in chunks
  • 2 medium parsnips, cut in chunks
  • 2 medium swedes, cut in chunks
  • 2 heaped tbsp plain flour
  • ½ can diced tomatoes
  • 3 tbsp Worcestershire sauce
  • 600-800 ml beef stock
  • a few fresh thyme sprigs
  • 3-4 bay leaves
  • 2-3 puff pastry sheets
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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