Cookery corner - Cumberland pie

Serves:

60 children

Ingredients

• 4kg lean minced lamb
• 2 x grated swede
• 20 x grated carrots
• 8 x leeks
• ½lb plain flour
• Boiling water
• Gravy browning
• Jar of tomato purée
• 1tbsp dried parsley
• Pepper to season
  
  

For the pastry:

• 4 x 3.5kg vegetable suet boxes
• 1.5kg self-raising flour, plus extra for dusting
• 500g cheddar cheese, grated
  
  

Method

• Heat pan and add the lamb.
• Brown off, mixing well.
• Form a hole in the middle of lamb to let fat form, then ladle out excess lamb fat and discard.
• When meat is browned, add leeks and soften.
• Add flour, stirring well.
• Add boiling water, stirring well.
• Add gravy browning and tomato purée.
• Mix in carrots, swede and parsley.
• Cook until veg is tender, season, and place in a tray.
• Mix vegetable suet, flour and cheese in a large bowl for pastry.
• Add cold water until it forms a soft ball.
• Use a dusting of flour to roll out the pastry.
• Divide mince mix into cooking trays, then top with pastry.
• Place in an oven, preheated to 190°C, until golden.
  
  

Serving suggestion

Serve with pickled beetroot and mashed potato.

Recipe courtesy of Elmscot Group