Crispy topped Cumberland pie
Ingredients
- 2 celery sticks, sliced into 1cm pieces
- 1 onion, chopped
- 2 really big carrot, halved lengthways then chunkily sliced
- 5 bay leaf
- 3 thyme sprigs
- 2 tbsp vegetable oil
- 1 tbsp butter
- 2 tbsp each plain flour, tomato purée and Worcestershire sauce
- 2 beef stock cube, crumbled
- 850g feather blade beef, or other braising cut, cut into large chunks
- 850g large potato
- 25g each mature cheddar and Parmesan, finely grated
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