Recipe Rumbledethumps pie


Uncomfortably numb
3 Oct 2016
Local time
9:56 PM
Nakhorn Nowhere, N. E. Thailand.

For the rumbledethumps topping:

500 gm potatoes, cubed.
250 gms cabbage, shredded.
100 gms onions, finely chopped.
A little milk and a pat of butter.
Salt and pepper.
Dried parsley.

For the contents:

Olive oil
500 gms minced (ground) beef.
400 gms onions, chopped.
150 gm carrot, diced.
8 garlic cloves, sliced
3 fresh tomatoes, peeled and chopped.
1 tblsp tomato puree.
500 ml beef stock.
Salt and freshly ground black pepper.


Boil the potatoes for 15 minutes and drain.
Boil (or steam) the cabbage and onions for 10 minutes and drain.
Put the potatoes, cabbage and onion into a bowl together with a little milk, butter and salt and pepper.
Mash thoroughly, allow to cool and refrigerate overnight.

Heat the olive oil in a wok and fry the beef in batches until brown. Add to a large pot with the beef stock. Fry the onions, garlic and diced carrot in the same oil until the onion is golden. Add to the pot. Add the chopped tomatoes and tomato puree and mix well. Season and bring to a simmer. Simmer for 1 - 2 hours or until the beef is tender.

Spoon the beef and onion mixture into a casserole with some of the gravy. Using a palette knife, carefully add the rumblethumps topping starting from the edges around the circumference and then work into the centre. Fork over the rumblethumps to smooth out the surface then brush with a little milk. Sprinkle over the dried parsley.

Grill until golden brown.

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