Cumberland Pie
This Cumberland Pie is a proper, hearty meal whether you're calorie counting or following a diet plan like Weight Watchers!
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NutritionPer Serving
- Calories520
- Carbs32g
- Protein44g
- Fat13g
- Saturates5g
- Sugars6g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This Cumberland Pie is a proper, hearty meal and because it’s slimming friendly, it’s perfect if you’re counting calories or following a plan like Weight Watchers!
There aren’t many things better than beef that falls apart when you cut it with the edge of a fork! This is one of those dishes that’s a fantastic, comforting way to warm up on a cold winter day and is really easy to put together.
You can use any sort of lean braising or stewing steak for this Cumberland Pie and we love ours served with veg and loads of gravy!
What diets is this Cumberland Pie suitable for?
This Cumberland Pie recipe can be made gluten free as long as you swap out the following ingredients for gluten free versions;
- Beef stock cube
- Worcestershire sauce
- Cornflour
It can also be made dairy free by swapping the following ingredients out for dairy free alternatives;
- Reduced fat cheddar
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Cumberland Pie?
This Cumberland Pie is ridiculously easy to make and if you’ve got an Instant Pot then 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 that you can cook a whole chicken in it in just 20 minutes!
If you don’t have an Instant Pot then you really should take a look! You can read all about the Instant Pot in our review.
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If you don’t have an Instant Pot then you really should take a look! You can pick one up from Amazon.
Or you could use a sturdy baking dish too, which looks great when serving straight from the table!
How many calories are in this Cumberland Pie?
There are 520 calories per portion in this Cumberland Pie, which means it falls into our Special Occasion category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Cumberland Pie is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
In the Instant Pot
Step 1
Make up the stock using 1 beef stock cube and 450ml / 2 cups 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 no 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 / ½ inch 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.
In the oven or on the stove method
Step 1
Make up the stock using 1 Beef Stock Cube and 450ml / 2 cups of boiling water, then season the meat well, with sea salt and freshly ground black pepper.
Step 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.
Step 3
When the veg has softened stir in the Worcestershire sauce and tomato puree.
Step 4
Add the stock, beef and bay leaves. Stir, then bring to the boil. Cover with a lid and cook for 2 – 2½ 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.
Step 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 / ½ inch slices.
Step 6
When 2-2½ hours is up, stir in the stock pots and mix the cornflour with a little water, then pour it in, stirring well.
Step 7
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 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.
What could I serve with this Cumberland Pie?
This Cumberland Pie works really well when served with the following accompaniments:
How do you know when this Cumberland Pie is cooked?
Once your meat is cooked, you’ll need to bake your Cumberland Pie for 30 minutes (remembering to add the cheese after the first 20 minutes) until the cheese has melted and browned.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
Can you cook this Cumberland Pie any other way?
Yes you can!
You can cook the meat for this Cumberland Pie in the Instant Pot which should take around 15 minutes.
You can also cook the meat in the oven or on the stove for between 2 and 2.5 hours. If you choose to cook this dish on the stove then you’ll need to keep an eye on it to make sure it doesn’t boil dry.
Whichever method you choose, you’ll need to finish your Cumberland Pie by baking it in the oven for 30 minutes.
How long can you keep Cumberland Pie in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Cumberland Pie in the fridge for approximately 3 days or so.
Can I freeze Cumberland Pie?
Yes you can! 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.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Cumberland Pie?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Cumberland Pie
This Cumberland Pie is a proper, hearty meal. Slimming friendly, it fits perfectly with Weight Watchers or calorie counting!
-
Prep Time
10 MINS
-
Cook Time
45 MINS
- KCals 520
- Carbs 32G
Instructions
In the Instant Pot
- Make up the stock using 1 beef stock cube and 450ml / 2 cups of boiling water, then season the meat well, with sea salt and freshly ground black pepper.
- 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.
- Add a little of the stock to the Instant Pot and stir to deglaze. When there are no 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.
- Stir in the tomato puree and Worcestershire sauce, then add the rest of the stock, meat and bay leaves.
- Put the lid on the Instant Pot and set to pressure cook on Manual for 15 minutes, Natural Pressure Release (NPR).
- 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.
- Allow the potatoes to cool slightly and cut them into slices about 1cm thick.
- 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.
- 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!)
- Pour the mixture into a decent sized casserole or lasagne dish. Top with the sliced potato and spray with some low calorie cooking spray.
- 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
- Make up the stock using 1 beef stock cube and 450ml / 2 cups of boiling water, then season the meat well, with sea salt and freshly ground black pepper.
- 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.
- When the veg has softened stir in the Worcestershire sauce and tomato puree.
- Add the stock, beef and bay leaves. Stir, then bring to the boil. Cover with a lid and cook for 2-2½ 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.
- 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 / ½ inch slices.
- When 2-2½ hours is up, stir in the stock pots and mix the cornflour with a little water, then pour it in, stirring well.
- Pour the mixture into a decent sized casserole or lasagne dish. Top with the sliced potato and spray with some low calorie cooking spray.
- 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.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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christinemouse31Saturday 14th October 2023
Hi, I have the instant pot with the air fryer lid. Could I put the potatoes on top in the instant pot and swap to the air fryer lid rather than the oven and finish off that way? What cooking time would you recommend please?
Cheryl LloydThursday 8th February 2024
We have this article that has some really good advice about how to convert recipes for cooking in an Instant Pot 😊
https://pinchofnom.com/how-to-convert-recipes-to-your-instant-pot/
LisaTuesday 28th February 2023
The re-heating instructions , once defrosted, are for microwave heating only..If I made this for 10 people, could I re- heat it in the oven, because the huge glass dish wouldn’t fit in the microwave?
SharonTuesday 28th February 2023
Hi Lisa, yes, you could reheat it in the oven. Cover with foil and reheat at 180ºC fan until piping hot throughout and remove the foil for the last 5-10 minutes to crisp up the top. Hope that helps.
LisaThursday 2nd March 2023
Thank you for answering my previous question, I have another if thats okay ? ! I have made this before, fresh, and it was so nice I want to regularly batch cook this for my family, in various sized freezer- oven dishes. I had thought of just freezing the meat part, but I’d really like to make the whole dish and freeze it. So, if making this meal with the intention of freezing it, at which point would you suggest I do this please? Should I microwave/soften/slice the potatoes, add them to the cooled base mixture, then freeze at that point? Or should I put it in the oven for 20 minutes, add the cheese, and stop before the last 10 minute cook, then freeze? Or cook the whole thing, cool it, then freeze?
LisaThursday 2nd March 2023
Hi Lisa,
You’ll probably get the best results by softening the potatoes and freezing before it goes in the oven. Defrost thoroughly in the fridge over night and then oven cook as per the instructions. Glad you enjoy the recipes!
Sylvia WrightWednesday 25th January 2023
We absolutely dislike celery, can it be substituted?
HollyTuesday 31st January 2023
Hey Sylvia, you can omit the celery or add extra veggies of your choice such as diced peppers or courgette, hope that helps!
Susan KelseyTuesday 3rd January 2023
Can you do this in a slow cooker.Then finish off in the oven
HollyThursday 5th January 2023
Hey Susa, we haven’t tested this recipe in a slow cooker but it should be fine, we have a conversion guide HERE which will help!
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