Cragside's Hodgepodge pie

Main courses

  • Serves: 6
  • Preparation time: 30 minutes
  • Cooking time: 2 hours
Cragside nestled amongst the trees and elegant gardens © Arnhel de Serra

Cragside nestled amongst the trees and elegant gardens


  • 2lb (990g) diced shin beef, shoulder of pork and lamb
  • Sunflower oil
  • 8oz (225g) sliced onion
  • 8oz (225g) sliced carrot
  • 8oz (225g) diced turnip
  • 4 sticks celery
  • 1 1/2 pints of stock
  • 2 tablespoons plain flour
  • 2 tablespoons pearl barley
  • Fresh chopped herbs- rosemary, thyme and sage
  • 1lb (450g) sliced potatoes
  • 2oz (50g) grated Northumbrian Cheviot cheese
  • Season to taste with salt and black pepper


  1. Preheat oven to 160oc / gas mark 3
  2. In a pan brown the meat, transfer to a casserole dish.
  3. Fry off the onions and carrots.
  4. Stir in the flour then gradually add the hot stock.
  5. Pour into the casserole dish, add the pearl barley and the herbs, season to taste.
  6. Arrange the potato slices on top, cover with the lid, and cook for one and half hour.
  7. Remove the lid, sprinkle with the cheese and cook a further thirty minutes until golden brown.
  8. Serve with curly kale or spiced red cabbage.