Cumberland Pie

Name: Cumberland Pie
Ingredients: 2 slices lean bacon, fried and chopped (save 1 tbsp bacon dripping); 1 lb lean ground beef; 1 large onion, finely chopped; 1 large carrot, finely chopped; 1 1/2 lbs button mushrooms, sliced; 1 stalk celery, finely chopped; 1 tablespoon flour; 10 ounces beef broth; 1 tablespoon Worcestershire sauce; 1 tablespoon marmite (optional); salt & pepper; 3/4 teaspoon crushed dry tarragon; 3 baking potatoes, peeled and cooked; 3/4 cup cheddar cheese, grated; paprika

15 ingredients

12 steps

Ingredients

2 slices lean bacon, fried and chopped (save 1 tbsp bacon dripping)
1 lb lean ground beef
1 large onion, finely chopped
1 large carrot, finely chopped
1 1/2 lbs button mushrooms, sliced
1 stalk celery, finely chopped
1 tablespoon flour
10 ounces beef broth
1 tablespoon Worcestershire sauce
1 tablespoon marmite (optional)
salt & pepper
3/4 teaspoon crushed dry tarragon
3 baking potatoes, peeled and cooked
3/4 cup cheddar cheese, grated
paprika

Directions

1

Cook the beef in the 1 tsp of bacon fat over medium heat until half cooked.
2

Add the onion, carrot, mushrooms and the celery coated in the flour.
3

Saute until the veggies are just beginning to soften.
4

Reduce heat to a simmer and add the beef broth, Worcestershire, marmite, pepper and tarragon. Mix well.
5

Put a lid on the pan; simmer 45 minutes, stirring occasionally. Add bacon.
6

Meanwhile mash the potatoes with 1/2 cup cheddar cheese.
7

Add salt and pepper and a bit of butter is you wish.
8

Transfer the meat mixture to a 4-cup casserole dish.
9

Spread or pipe the potatoes over top.
10

Sprinkle with the remaining cheese and a bit of paprika.
11

Broil until the cheese is bubbly and the top is brown.
12

Serve with salad and crusty rolls for an easy supper.