Cumberland Pie

This Cumberland Pie is a proper, hearty meal. Slimming friendly, it fits perfectly with Weight Watchers or calorie counting!

We adore a good Lancashire Hotpot, and whilst browsing some old recipe books we saw something called Cumberland Pie. We liked the sound of it, so came up with our own version.
Cumberland Pie | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

There isn’t much better than beef that falls apart when you cut it with a fork. This is one of those dishes that will warm your insides on a cold winters day.

We often get asked what sort of dishes we make at home for dinner, THIS is one of those dishes! We might be chefs, but we’re certainly not the pretentious type.

What do I need to make this Cumberland Pie?

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Cumberland Pie | Slimming & Weight Watchers Friendly

This Cumberland Pie is ridiculously easy to make. If you’ve got an Instant Pot it’s even easier! What is an Instant pot? It’s a hybrid cooker, that cooks under pressure, as well as 7 other types of cooking. It means you can even cook a whole chicken in it in just 20 minutes.

Cumberland Pie | Slimming World & Weight Watchers Friendly

We’ve got a whole heap of Instant Pot recipes for you to choose from – we love ours, and it’s out on our counter at least 3 times a week.

If you don’t have an Instant Pot (you really should get one!), you can also make this in the oven or on the stove. It’ll just take a little longer, about 2-3 hours.

Cumberland Pie | Slimming & Weight Watchers Friendly

You can read all about the Instant Pot in our review!

Cumberland Pie | Slimming & Weight Watchers Friendly

You could use any sort of lean braising/stewing steak for this Cumberland Pie too!

Some of you love this Cumberland Pie recipe!

Cumberland Pie | Slimming World & Weight Watchers Friendly - sw.mrsweir
One of our Instagram followers @sw.mrsweir made this dish and loved it!
Cumberland Pie | Slimming & Weight Watchers Friendly - slimmingworldkari
Another of our Instagram followers @slimmingworldkari made this dish and loved it too!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

Cumberland Pie | Slimming & Weight Watchers Friendly

 

You’ll probably want to serve this Cumberland Pie with some gravy too…and we’ve got that covered with our AMAZING Gravy!

Cumberland Pie | Slimming & Weight Watchers Friendly

How Weight Watchers friendly is this Cumberland Pie?

Our Cumberland Pie recipe has 12 Smart Points per portion – this is a proper hearty meal, and there’s no need to add any other points for any carbohydrate accompaniment as it has its delicious cheesy potato topping! 

If you wanted to, you could halve the portion and serve with extra vegetables to fill you up, and reduce the Points!

How many Calories are in this Cumberland Pie recipe?

This Cumberland Pie has less than 600 calories per portion! You’ll find your appetite fully satisfied with this comforting meal, and you can always serve it with some low calories green veg!

Why not try our Sautéed Brussels Sprouts with Bacon recipe?

Cumberland Pie | Slimming & Weight Watchers Friendly

How do I make this Cumberland Pie?

Step 1

Make up the stock using 1 Beef Stock Cube and 450ml of boiling water, then season the meat well, with sea salt and freshly ground black pepper

Step 2

Set the Instant Pot to sauté and spray with a little low calorie cooking spray. Brown the meat a little at a time and set aside

Step 3

Add a little of the stock to the Instant Pot and stir to deglaze. When there are not bits left on the bottom of the pan add the chopped veg and a few sprigs of thyme. Allow to cook until the veg starts to soften

Step 4

Stir in the tomato puree and Worcestershire sauce, then add the rest of the stock, meat and bay leaves

Step 5

Put the lid on the Instant Pot and set to pressure cook on Manual for 15 minutes, Natural Pressure Release (NPR)

Step 6

While the meat is cooking, peel the potatoes and cook them until they are almost cooked, but still quite firm. You can do this in the microwave (for about 8-10 minutes) or in a pan of boiling water

Step 7

Allow the potatoes to cool slightly and cut them into slices about 1cm thick

Step 8

When the Instant Pot has finished, leave it for about 15-17 minutes to release the pressure naturally. After 15-17 minute (until the float drops) open the lid, then set back to sauté. Stir in the stock pots

Step 9

Mix the cornflour with a little water, then pour it into the pot, stirring well (but be careful not to break up the meat too much!)

Step 10

Pour the mixture into a decent sized casserole or lasagne dish. Top with the sliced potato and spray with some low calorie cooking spray

Step 11

Cook for 20 minutes at 200°C, then top with the grated cheese and cook for another 10 minutes until the cheese has melted and browned

Alternative cooking methods are available below!

Like this Cumberland Pie? Why not try some more of our comfort food recipes?

2 Syn Creamy Butter Chicken | Slimming World
Creamy Butter Chicken
Lasagne | Slimming World & Weight Watchers Friendly
Lasagne
Chilli 6
Slow Cooker Chilli
ham & bean
Ham and Bean Casserole
Cauliflower Cheese
Our Top 10 Batch Cooking Recipes | Slimming World
Cottage Pie

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Cumberland Pie

Votes: 17
Rating: 4.47
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

portion 10 minutes 45 minutes

Calories

WW

Carbs

520kcal 12

Smart Points (Flex/Freestyle)

Coming Soon

Per portion Per portion Per portion
Suitable For Freezing icon
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FIND OUT WHY

INGREDIENTS
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INSTRUCTIONS
In the Instant Pot
  1. Make up the stock using 1 Beef Stock Cube and 450ml of boiling water, then season the meat well, with sea salt and freshly ground black pepper
  2. Set the Instant Pot to sauté and spray with a little low calorie cooking spray. Brown the meat a little at a time and set aside
  3. Add a little of the stock to the Instant Pot and stir to deglaze. When there are not bits left on the bottom of the pan add the chopped veg and a few sprigs of thyme. Allow to cook until the veg starts to soften
  4. Stir in the tomato puree and Worcestershire sauce, then add the rest of the stock, meat and bay leaves
  5. Put the lid on the Instant Pot and set to pressure cook on Manual for 15 minutes, Natural Pressure Release (NPR)
  6. While the meat is cooking, peel the potatoes and cook them until they are almost cooked, but still quite firm. You can do this in the microwave (for about 8-10 minutes) or in a pan of boiling water
  7. Allow the potatoes to cool slightly and cut them into slices about 1cm thick
  8. When the Instant Pot has finished, leave it for about 15-17 minutes to release the pressure naturally. After 15-17 minute (until the float drops) open the lid, then set back to sauté. Stir in the stock pots
  9. Mix the cornflour with a little water, then pour it into the pot, stirring well (but be careful not to break up the meat too much!)
  10. Pour the mixture into a decent sized casserole or lasagne dish. Top with the sliced potato and spray with some Frylight
  11. Cook for 20 minutes at 200°C, then top with the grated cheese and cook for another 10 minutes until the cheese has melted and browned
In the oven or on the stove method
  1. Make up the stock using 1 Beef Stock Cube and 450ml of boiling water, then season the meat well, with sea salt and freshly ground black pepper
  2. Using a pan that's suitable for the oven, brown the meat a little at a time and set aside. Then saute the onion, carrots, celery and a few sprigs of thyme
  3. When the veg has softened stir in the Worcestershire Sauce and Tomato Puree
  4. Add the stock, beef and bay leaves. Stir, then bring to the boil. Cover with a lid and cook for 2 - 2.5 hours in the oven at 150°C (you can do this on the stove, but keep an eye on it to make sure it doesn't boil dry
  5. While the meat is cooking, peel the potatoes and cook them until they are almost cooked, but still quite firm. You can do this in the microwave (for about 8-10 minutes) or in a pan of boiling water. Let them cool slightly then cut them into 1cm slices
  6. When 2-2.5 hours is up, stir in the stock pots and mix the cornflour with a little water, then pour it in, stirring well.
  7. Pour the mixture into a decent sized casserole or lasagne dish. Top with the sliced potato and spray with some Frylight
  8. Cook for 20 minutes at 200°C, then top with the grated cheese and cook for another 10 minutes until the cheese has melted and browned

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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  • You don't reproduce the recipe in full
30 Comments
    1. Hi Maureen,
      Yes it freezes well. I tend to take them out of the freezer the night before or first thing in the morning, then just reheat for dinner time

  1. Made this yesterday. Was really tasty and very filling. Served it with green veg and parsnip and butternut squash cooked in my halo+ Yum

  2. Hi, I’m making this today & looking forward to it already! Would it be ok to cover it with foil in the oven as I don’t have a casserole dish with a lid. Thanks Karen 😊

    1. Hi Matt
      You could certainly make the steak mixture up the day before, but once the potato is sliced it will probably start to discolour quite quickly, so it’s probably best to do that as close to cooking as possible

  3. Hi can you tell me how long the meat would take to cook in a slow cooker as an alternative, I’d love to try this recipe. Thanks

  4. OMG I have just cooked the Cumberland pie for the first time and it is so rich and delicious. You really wouldn’t think it was so good for you. Highly recommend it

  5. I love this recipe. Making it for guest tomorrow. Could I make it today and heheat tomorrow, or is it better to freeze it? Thanks you for the all lovely recipes. Lia xx

  6. I did exactly what the recipe says and after 2.5 hrs mine had dried up, had to make own gravy to save it

  7. Hi can i cook this in my king pro and finish off in the oven? Also i havnt got as much meat as it states will this matter or should i reduce liquid? Cant wait try it!

    1. Yes you could! Pressure cookers need liquid to cook properly so it may be safer to leave the liquid amount as per the recipe, and reduce it after if it seems too runny. 🙂

  8. I only have enough ingredients to make for 4, so have adjusted at the top, but have noticed it doesnt change the amount of stock needed…..do i need to reduce this??
    Also, i was going to do it via the slow cooker method, if there are less ingredients do i need to reduce the time spent in the slow cooker??

    Thanks
    Matt

    1. Hi Matt,

      You’d need about 300ml of stock. The time in the slow cooker would remain about the same as it takes that long for the beef to cook 😊

  9. Hi,
    I haven’t tried this recipe yet but I am looking forward to it.
    There is one thing I have noticed with your recipes when changing the number of servings to suit my requirements. The amount of water needed for the stock doesn’t change as it is not included in the ingredient list. I know that it is easy to multiply or divide the amount of water but a couple of times I have been caught out! Is it possible to include the volume of liquid in the ingredient list in future? It would certainly prevent me from making stupid mistakes when preparing your recipes in a hurry!

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