Cumberland Pie

  • 10MINS
  • 45MINS
  • 520KCAL

This Cumberland Pie is a proper, hearty meal whether you're calorie counting or following a diet plan like Weight Watchers!

  • Bakes and Roasts pinchofnom.com
  • Batch Cook pinchofnom.com
  • Freezable pinchofnom.com
Easy Peasy Cumberland Pie pinchofnom.com

NutritionPer Serving

  • Calories520
  • Carbs32g
  • Protein44g
  • Fat13g
  • Saturates5g
  • Sugars6g

Cumberland Pie- Pinch of Nom Slimming Recipes

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.

How Weight Watchers friendly is this Cumberland Pie recipe?

  • You need to count 12 Points per portion of this Cumberland Pie recipe if you’re on WW Green.
  • You need to count 12 Points per portion of this Cumberland Pie recipe if you’re on WW Blue.
  • You need to count 9 Points per portion of this Cumberland Pie recipe if you’re on WW Purple.

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.

This post contains affiliate links: what this means

If you don’t have an Instant Pot then you really should take a look! You can pick one up from Amazon.

pinch of nom amazon image

Or you could use a sturdy baking dish too, which looks great when serving straight from the table!

pinch of nom amazon image

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 2 pinchofnom.com Step 2 pinchofnom.com

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 5 pinchofnom.com

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 7 pinchofnom.com

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.

Step 8 pinchofnom.com

Cumberland Pie- Pinch of Nom Slimming Recipes

What could I serve with this Cumberland Pie?

This Cumberland Pie works really well when served with the following accompaniments:

Brussels Sprouts with Bacon pinchofnom.com
Easy Peasy
  • 13MINS
  • 167KCal
Gravy pinchofnom.com
Easy Peasy
  • 30MINS
  • 127KCal
Buttery Carrot and Swede Mash pinchofnom.com
Easy Peasy
  • 40MINS
  • 100KCal

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.

PRE-ORDER our third Cookbook NOW

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
  • WW Points:
  • 12 Green
  • 12 Blue
  • 9 Purple

Ingredients

  • 750 g braising steak all visible fat removed and cut into big chunks
  • 2 onions diced
  • 3 medium carrots peeled and cut into big chunks
  • 2 sticks celery cut into chunks
  • 1 beef stock cube made up with 450ml of boiling water
  • 2 Knorr Rich stock pots
  • 2 tbsp tomato puree
  • 1 handful fresh thyme
  • 3 bay leaves
  • 2 tbsp Worcestershire sauce
  • 900 g potatoes
  • 3 tbsp cornflour
  • 120 g reduced fat cheddar grated
  • sea salt
  • freshly ground black pepper
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

In the Instant Pot
  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.
  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 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.
  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 low calorie cooking spray.
  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 / 2 cups 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 2-2½ 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.
  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.
  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.
  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.
  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.

Looking for Slimming World Syns?

We agreed with Slimming World to remove their trademarked terms from our website

Find out why here

Love this Cumberland Pie recipe? Tag us!

PRE-ORDER our third Cookbook NOW

If you like these…try these

Shepherd’s Pie pinchofnom.com
Easy Peasy
  • 1HR 5
  • 335KCal
Lamb Scouse pinchofnom.com
Easy Peasy
  • 1HR
  • 527KCal
Lancashire Hotpot pinchofnom.com
Easy Peasy
  • 2HR 15
  • 568KCal

36 comments

See what others have to say

KimMonday 22nd June 2020

are the calories per portion the same even when reducing the serves number? I’ve notices other recipes have the calories reduce/increase when you change the ‘serves’ number

Reply

DavidMonday 22nd June 2020

Made this tonight instead of the planned beef and carrot casserole recipe that I now realise I don’t like that much. Halfway through realised that the stock pots that I had in the cupboard didn’t actually exist, so used a few spoonfuls of Bisto gravy and water instead.

I will certainly make it again. Actually not sure if using stock pots instead of gravy would make it better. Will definitely slice the potatoes a little thinner next time. I erred on the larger thickness – amount was fine but it was more potato islands than a covering.

I’ve had an instant pot for a few years now but this is probably the first recipe I’ve made that made me feel it was a worthwhile purchase. I’ve been disappointed with about 99% of what I’ve tried, other than using it as a slow cooker (which I could already do with my slow cooker) especially with beef (texture is usually OK, but flavour has been lacking). Have made some decent tender beef meals that have been great in the oven or the hob, but not in an hour. Not even close.

Not tried anything else in the book yet, but hopes are high.

The Beef & Carrot casserole has been deleted from the recipe book and replaced.

Reply

    SharonMonday 22nd June 2020

    Hi David, thankyou for telling us about your experience of making the Cumberland Pie and we’re really pleased that you liked it. Thanks for taking the time to let us know and hope you enjoy some of our other recipes too.

    Reply

HayleyFriday 21st February 2020

Do I have to mix the knorr stock pots with boiling water as there doesn’t seem to be enough water in the slow cooker to cover everything?

Reply

    Holly LevellTuesday 12th May 2020

    Hi Hayley, you need to mix the beef stock cube with 450ml / 2 cups of boiling water but the stock pots are just added in. As this cooks it will release extra liquid so don’t worry if it doesn’t look like enough at the start, hope that helps!

    Reply

LizTuesday 7th May 2019

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!

Reply

    Emma TMonday 3rd June 2019

    Hi Liz,

    Thank you for bringing this to our attention, we’ll make a note for future recipes ????

    Reply

Matt PittMonday 1st April 2019

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

Reply

    Emma TSunday 7th April 2019

    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 ????

    Reply

lianneTuesday 12th March 2019

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!

Reply

    CateMonday 8th April 2019

    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. 🙂

    Reply

Melissa vaughanFriday 6th April 2018

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

Reply

LisaThursday 2nd November 2017

Can I do this using mince? What do you. Think

Reply

LiaSaturday 30th September 2017

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

Reply

CarolineWednesday 16th August 2017

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

Reply

    Emma TMonday 11th September 2017

    Hi Caroline

    So glad you enjoyed it!

    Reply

KateThursday 11th May 2017

Hi Gill
Yes you could use Xanthan Gum if you want

Reply

MandyMonday 10th April 2017

Hi If done in slow cooker for you have to reduce the amount of liquid used. Mandy

Reply

TracyWednesday 15th February 2017

Made this for tea in the slow cooker. Devine.

Reply

    KateThursday 16th February 2017

    Hi Tracy
    Glad you liked it 🙂

    Reply

Jadie WagstaffFriday 10th February 2017

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

Reply

    KateFriday 10th February 2017

    Hi Jadie
    It would probably take about 5 – 6 hours in the slow cooker

    Reply

MattMonday 6th February 2017

Could this be made up to the end of step 10 then put in the fridge overnight to be cooked in the oven the next day?

Reply

    KateMonday 6th February 2017

    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

    Reply

BexTuesday 31st January 2017

Made this today it was so so so nice. Best SW friendly recipe yet

Reply

    KateSunday 5th February 2017

    Hi Bex
    It’s one of our favourites too! 🙂

    Reply

KatieSunday 29th January 2017

Could I use the knorr veg stock pot please

Reply

    KateSunday 29th January 2017

    Hi Katie
    Yes you could use a veg stock pot, but the sauce may not be quite a rich as when you use the Rich Beef Stock Pot

    Reply

KarenMonday 23rd January 2017

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 ????

Reply

    KateMonday 23rd January 2017

    Hi Karen
    Yes it’s fine to use foil

    Reply

JulieSunday 22nd January 2017

Made this today, it was delicious ????

Reply

Sarah RoweMonday 16th January 2017

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

Reply

KateMonday 16th January 2017

Hi Samantha
Glad you liked it! 🙂

Reply

Maureen OBrienMonday 16th January 2017

Will this freeze well. Thinking of doing it in individual dishes as I live alone

Reply

    KateMonday 16th January 2017

    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

    Reply

Join the conversation

Comment or ask our advice

Leave a Reply

Our newsletter

Get the latest pinch