Mary Berry’s Meat and Potato Pie is a quintessential British comfort dish, combining tender, savory meat with hearty potatoes in a deliciously flaky pastry. Ideal for cozy family dinners or as a warming meal during the colder months, this pie promises to satisfy hunger and bring smiles to the table.
In this guide, I’ll walk you through the process of creating Mary Berry’s Meat and Potato Pie, offering step-by-step instructions, essential tips, and some creative variations to make this dish uniquely yours.
What is Mary Berry Meat and Potato Pie Recipe?
Mary Berry’s Meat and Potato Pie is a traditional British dish. It’s a hearty pie filled with tender chunks of meat (beef or lamb) and topped with creamy, mashed potatoes. The pie is known for its rich, savory flavor and is often encased in a buttery, flaky crust. It’s a classic comfort food that’s both satisfying and delicious. This recipe serves 6-8 people and requires about 2 hours from start to finish, including preparation and cooking time.
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Why You Love This Recipe
- Simplicity: Despite its impressive flavors, this pie is straightforward to make, with easy-to-follow steps.
- Comfort Food at Its Best: The warm, hearty filling encased in buttery pastry makes for the ultimate comfort meal.
- Versatile: Suitable for various occasions, from a weeknight dinner to a festive gathering.
- Customizable: Easily adaptable to cater to different dietary preferences or to use up whatever ingredients you have on hand.
- A Crowd-Pleaser: Its universally appealing flavors make it a hit among both adults and children alike.
Ingredients Needed to Make Mary Berry Meat And Potato Pie:
To make Mary Berry Meat and Potato Pie, you need the following ingredients:
For the Filling:
- 2 tablespoons olive oil, for cooking
- 2 pounds beef chuck, cut into 1-inch pieces
- 1 1/2 teaspoons kosher salt, plus extra for seasoning
- 1/2 teaspoon ground black pepper
- 2 tablespoons salted butter
- 2 large carrots, chopped into chunks
- 2 garlic cloves, finely chopped
- 1 large onion, diced
- 1/4 cup all-purpose flour
- 1 tablespoon tomato paste
- 1 cup stout beer (e.g., Guinness)
- 1 cup low-sodium beef broth
- 1 pound baby red potatoes, quartered
For the Pie Crust:
- 1 1/2 cups all-purpose flour, extra for dusting
- 1/2 teaspoon kosher salt
- 12 tablespoons cold salted butter, diced
- 1 large egg yolk (for dough), 1 whole egg (for egg wash)
- 1 tablespoon white vinegar
- 1/4 cup fresh chives, finely chopped
Instructions to Make Mary Berry Meat And Potato Pie
Follow these steps to make Mary Berry Meat and Potato Pie:
Step 1: Preparing the Filling:
- Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Pat the beef dry and season with 1 teaspoon salt and pepper. Brown half the beef, about 4-5 minutes, then set aside on a plate. Repeat with the remaining beef.
- Add the remaining tablespoon of olive oil to the pot. Melt the butter, then add carrots, garlic, and onion. Cook for 3-4 minutes until they start to soften.
- Stir in the tomato paste and 1 tablespoon of flour, cook for a minute, then pour in the beer and beef broth. Add the remaining 1/2 teaspoon of salt.
- Return the beef to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes to an hour until the beef is tender.
- Add the potatoes to the pot. Cover and cook for an additional 15 minutes or until they are fork-tender.
- Mix 3 tablespoons of flour with 1/3 cup of water in a small bowl. Stir into the pot and cook uncovered for 5 minutes or until thickened. Taste and add more salt if needed.
- Remove from heat and pour into a deep 9-inch pie plate. Let it cool for 45 minutes.
Step 2: Preparing the Crust:
- In a large bowl, whisk together 1 1/2 cups flour and 1/2 teaspoon salt. Use a pastry cutter to blend in the butter until the mixture resembles small pebbles.
- In a small bowl, whisk the egg yolk with 2 tablespoons of ice water. Stir this into the flour mixture along with the vinegar and chives.
- Gently knead the mixture in the bowl, adding ice water by the spoonful until the dough comes together.
- Turn the dough out onto a floured surface, knead briefly into a ball, then flatten into a disk. Wrap in plastic and chill for at least 30 minutes or overnight.
Step 3: Baking the Pie:
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- On a floured surface, roll out the dough to a 13-inch circle. Lay it over the filling on the pie plate.
- Fold the excess dough under and press to seal. Make 3 small cuts in the center for venting steam.
- Beat the whole egg in a bowl and brush it over the dough.
- Place the pie on a baking sheet to catch any overflow.
- Bake for 40-45 minutes until the crust is golden and the filling is bubbling.
Enjoy your delicious and hearty Mary Berry Meat and Potato Pie, a perfect meal for any occasion!
What Do I Serve With Mary Berry Meat and Potato Pie?
- Buttery Peas: A simple side of buttered peas adds a pop of color and a sweet, tender texture that complements the savory pie.
- Cauliflower Cheese: For a more indulgent meal, serve with a creamy, cheesy cauliflower that pairs wonderfully with the meat and potato filling.
- Cabbage Stir-Fry: A lightly seasoned cabbage stir-fry can add a crunchy and nutritious element to the meal.
- Homemade Chutney: A dollop of chutney on the side can introduce a sweet and tangy contrast to the rich flavors of the pie.
Expert Tips to Make Perfect Mary Berry Meat and Potato Pie
- Quality Ingredients: Use the best quality meat you can find, as it’s the centerpiece of the pie. Opt for a cut that’s rich in flavor and tenderizes well during cooking.
- Pastry Perfection: Keep your pastry dough cold before rolling it out to ensure a flaky texture. Avoid overworking the dough to keep it light.
- Thickening the Filling: Ensure the filling is thick enough before assembling the pie to prevent a soggy bottom. A little extra flour or a few minutes more on the stove can make all the difference.
- Egg Wash: Brush the top of your pie with an egg wash before baking for a golden, glossy finish.
- Resting Time: Allow the pie to rest for a few minutes after baking. This helps the filling set, making it easier to cut and serve.
- Season Well: Don’t forget to season each layer of your pie adequately. Proper seasoning brings out the flavors of the meat and potatoes.
Variations of Mary Berry Meat and Potato Pie
Experiment with these variations to keep your Meat and Potato Pie exciting:
- Vegetarian Twist: Swap the meat for a rich mix of mushrooms, lentils, and root vegetables for a hearty vegetarian version.
- Cheese Lover’s Dream: Add grated cheddar or slices of mozzarella between the meat and potato layers for a gooey, cheesy delight.
- Spicy Kick: Introduce some heat with chopped chili peppers or a spoonful of your favorite spicy sauce mixed into the filling.
- Herb Infusion: Freshen up the flavor profile by adding a mix of fresh herbs like rosemary, thyme, and parsley to the meat mixture.
How do I Store Mary Berry Meat and Potato Pie?
Storing your leftovers properly ensures that your pie remains delicious for the next serving.
Refrigerating:
- Cool Completely: Let the pie cool to room temperature before storing to prevent condensation and sogginess.
- Airtight Container: Transfer leftovers to an airtight container to keep them fresh and prevent them from absorbing other flavors in the fridge.
- Use Within 3 Days: Enjoy your pie within 3 days for the best taste and texture.
Freezing:
- Wrap Tightly: Wrap the pie or individual slices tightly in cling film or aluminum foil to protect against freezer burn.
- Label and Date: Always label your container with the date, so you know when it needs to be consumed (ideally within 3 months).
- Thaw Safely: Defrost overnight in the refrigerator before reheating.
How do I Reheat Mary Berry Meat and Potato Pie?
Reheating your pie correctly can make it just as enjoyable as when it was freshly baked.
Oven Method:
- Preheat Oven: Warm your oven to 180°C (350°F) for a conventional oven or 160°C (320°F) for a fan oven.
- Cover with Foil: Cover the pie with aluminum foil to prevent the crust from burning while allowing the filling to heat through.
- Bake Until Hot: Reheat for about 20-30 minutes, or until the pie is thoroughly warmed. Remove the foil for the last 5 minutes to crisp up the pastry.
Microwave Method:
- Short Bursts: If you’re in a hurry, you can use the microwave. Heat on a medium setting in short bursts of 2-3 minutes until hot throughout.
- Let Stand: Allow the pie to stand for a minute or two after heating. This helps distribute the heat evenly.
Nutrition value list:
The nutrition value list for this recipe is as follows:
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 435 | 51g | 20.7g | 11.2g |
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FAQs
Can I make Mary Berry Meat and Potato Pie in advance?
Yes, you can prepare this pie in advance. Assemble the pie and store it in the refrigerator for up to 24 hours before baking. If you want to freeze it, wrap the pie well and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
What type of meat is best for this pie?
Traditionally, lean cuts of beef or lamb are used for this pie. For a richer flavor, choose cuts like chuck or shoulder. You can also substitute with chicken or turkey for a lighter version.
How can I make this recipe vegetarian?
To make a vegetarian version of this pie, substitute the meat with a mix of hearty vegetables like mushrooms, or lentils, or a meat substitute like Quorn. Ensure you adjust the seasoning to complement the vegetables.
What’s the best way to get a crispy potato topping?
For a crispy potato topping, make sure the mashed potatoes are spread evenly and brushed with a little melted butter or oil. You can also sprinkle some grated cheese on top before baking. Bake in a preheated oven until the top is golden and crisp.
What meat is in meat and potato pie?
Traditionally, meat and potato pie is made with beef or lamb. Lean cuts are preferred, as they provide rich flavor without too much fat. You can use beef chuck or lamb shoulder for a tender, flavorful filling. Some variations also use minced meat for a different texture.
How can I prevent meat and potato pie crust from becoming soggy?
To prevent the crust of a meat and potato pie from becoming soggy, make sure the meat filling is not too watery before assembling the pie. You can also pre-bake (blind bake) the bottom crust for a few minutes before adding the filling. Additionally, placing a layer of cheese or breadcrumbs on the bottom crust before adding the meat can help absorb excess moisture.
Is it necessary to poke holes in the bottom crust of meat and potato pie?
Poking holes in the bottom crust of a meat and potato pie is not typically necessary, especially if you pre-bake the crust. This technique, known as docking, is more commonly used in pies with a wet filling to prevent the crust from puffing up. Since the meat and potato pie has a top layer of mashed potatoes that’s less liquid, the risk of the crust puffing up is lower
Final Words
This Meat and Potato Pie recipe is a great way to enjoy a classic, homely dish. It’s simple, filling, and delicious. Give it a try and enjoy a taste of comfort food at its best!