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Cumberland Pie

Cumberland Pie Recipe

When an interest in History and Food collide!

“ A Brief History of the Cumberland Pie - The Cumberland Pie may have become no more than a dressed up Cottage Pie sprinkled with cheese and breadcrumbs, but its history goes so much further. The pie has its roots in medieval times when it would be made with a variety of meats, Herdwick mutton, or perhaps game, dried fruit and sweetened but not sugary by the use of apples in the recipe and spices. This mix of meat, spices, and fruit is not dissimilar to the original Mince Pies once made by a similar filling and not to be confused with the Christmas mince pies we are so familiar with today. “

We I’d not have been popular if I’d put Apples and diced fruit in it. But we did have the cubed meat from to shank of a leg of Lamb I acquired in the discounts and butchered. So this was our take on Cumberland Pie


300g scraggly tough Lamb shank meat
½ a Swede cubed
1 large Onion sliced
3 medium Carrots sliced
250ml left over Turkey stock from a previous dish
1 Chicken Stock pot dissolved in 200ml of hot water
Mixed Herbs
Salt & Pepper
A sprig of Rosemary
3 large Potatoes
Grated Cheese
Oil to fry


(1) Heat oil in a frying pan.
(2) add Salt & Pepper to a little Cornflour and coat the meat.
(3) Fry the meat to brown slightly on all sides.
(4) In a casserole dish add all the ingredients except the potatoes and cheese.
(5) Cover and place in the oven at 170C and allow to cook slowly for 2 to 3 hours.
(6) Peel the Potatoes and boil.
(7) Remove the casserole lid to allow some of the stock to reduce. Fish out the Rosemary sprig.
(8) Mash the Potatoes and add a thick layer to the top of the casserole dish.
(9) Add the grated Cheese to the top of the Potato and place under the grill so that the Cheese melts and browns a little.

We quite enjoyed this, but it was a bit bland for us. Left to out own devices it would have had Chillies etc. added!

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First Roast of 2020

We’re not overly keen of the white meat on a Turkey. But when a thigh and drummer are available I grab one. At £4.25 it’s considerable better value weight for weight than a Chicken as we often get 6 servings out of it. On Wednesday we did the Turkey Rissoles, yesterday we had a roast with the thigh. We still have leftovers which will probably make the foundation for a Pasta or Curry dish this evening.

Turkey leg meat doesn’t have a particularly strong flavour so it can be treated like all sorts of other meats. On this occasion Sue might well have been pretending that it was Lamb!


1 Turkey Thigh
2 sprigs of fresh Rosemary ( Acquired from the local bush )
4 Cloves of Garlic, halved
Salt & Pepper


(1) Rub the the thigh with Oil and season well.
(2) Pierce with a knife and push the Garlic into the meat.
(3) Oil a baking tray.
(4) Place the sprig of Rosemary in the tray and sit the Turkey on top.
(5) Cover with foil and place in the oven at 180c for an hour or so.

We enjoyed ours with Gluten free Yorkshire puddings, Roast Potatoes, plenty of Vegetables and home made Gravy. Superb!


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