Crispy topped Cumberland pie

Ingredients

• 2  celery stalks sliced into 1cm pieces
• 1  onion chopped
• 2  carrots halved sliced
• 5  bay leaves 
• 3  thyme sprigs 
• 2 tbsp vegetable oil 
• 1 tbsp butter 
• 2 tbsp worcestershire sauce plain
• 2  beef bouillon cubes crumbled
• 850 g beef cut into large chunks
• 850 g potatoes 
• 25 g cheddar cheese finely grated

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 160C/140C fan/gas
2. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the pure, Worcestershire sauce and stock cubes.
3. Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and cook in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins -1 hr more until the meat is really tender and sauce thickened.
4. Meanwhile, cook potatoes in a pan of boiling water until theyre not done but about of the way there.
5. Transfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves.
6. Layer on the beef, scattering with the cheese as you layer. You can cover and chill the pie now for 1 day, or freeze for up to 3 months.
7. Increase oven to 200C/180C fan/gas 6 and bake for 30-40 mins until golden and crispy, and sauce bubbling if the dish went in cold.
8. Serve with peas.