Cumberland Pie

WW Points

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 / 2 cups 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

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.