Cumberland Pie

1. Heat the oven to 160C/140C fan/gas 3. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 minutes. Stir in the flour, then the purée, Worcestershire sauce and stock cubes.
2. Gradually stir in 600ml hot water, then add the beef and bring to a gentle simmer. Cover and cook in the oven for 2 hours 30 minutes, then uncover and cook for another 30 minutes to 1 hour, until the meat is really tender and the sauce has thickened.
3. While that cooks, boil the potatoes until about three-quarters done.
4. Move the meat to a baking dish. Slice the potatoes into 1cm rounds and gently toss them with seasoning, the remaining oil and thyme leaves, then layer them over the beef, scattering with the cheese as you go. You can chill the pie for a day or freeze it for up to 3 months at this point.
5. Turn the oven up to 200C/180C fan/gas 6 and bake for 30 to 40 minutes, until golden and crisp and the sauce is bubbling. Serve with peas.

Tips from the ZestyPlate Kitchen

• Braise the beef low and slow until it's tender enough to spoon and the sauce has thickened.
• Top it with sliced potato rather than mash. That crisp crust is what sets Cumberland pie apart.
• Tuck cheese between the potato layers as well as over the top for the most golden, crunchy edges.
• If you have time, make the braise a day ahead. The flavour deepens before the final bake.