Mary Berry Meat And Potato Pie Recipe

Mary Berry Meat and Potato Pie
Yields: 1 Serving Difficulty: Easy Prep Time: 20 Mins Cook Time: 2 Hr Total Time: 2 Hr 20 Mins

Hello! Today, I’m excited to share with you the recipe for Mary Berry’s Meat and Potato Pie. This dish is a comforting, filling meal that’s perfect for family dinners.

Introduction to the Recipe

Mary Berry’s Meat and Potato Pie is a traditional British dish. It combines savory meat with creamy potatoes, all encased in a flaky pie crust. It’s a simple yet delicious meal that’s great for any occasion.

What is Mary Berry Meat and Potato Pie?

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.

Why You Love This Recipe

  1. Comfort Food: It’s the ultimate comfort dish, perfect for cozy nights.
  2. Balanced Flavors: The combination of savory meat and creamy potatoes is irresistible.
  3. Versatility: It can be made with different types of meat and vegetables.
  4. Family Favorite: Loved by both adults and children.
  5. Make-Ahead Meal: Ideal for preparing in advance for a busy week.

Ingredients Needed to Make Mary Berry Meat And Potato Pie:

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

Preparing the Filling:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the potatoes to the pot. Cover and cook for an additional 15 minutes or until they are fork-tender.
  6. 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.
  7. Remove from heat and pour into a deep 9-inch pie plate. Let it cool for 45 minutes.

Preparing the Crust:

  1. 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.
  2. 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.
  3. Gently knead the mixture in the bowl, adding ice water by the spoonful until the dough comes together.
  4. 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.

Baking the Pie:

  1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. On a floured surface, roll out the dough to a 13-inch circle. Lay it over the filling on the pie plate.
  3. Fold the excess dough under and press to seal. Make 3 small cuts in the center for venting steam.
  4. Beat the whole egg in a bowl and brush it over the dough.
  5. Place the pie on a baking sheet to catch any overflow.
  6. 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?

  1. Green Salad: A simple, fresh salad balances the richness of the pie.
  2. Steamed Vegetables: Broccoli or green beans are great on the side.
  3. Gravy: For added moisture and flavor.
  4. Cranberry Sauce: Adds a sweet, tangy touch.
  5. Bread Rolls: Perfect for soaking up any gravy or juices.

Meat and Potato Pie Mary Berry

Pro Tips to Make Perfect Mary Berry Meat and Potato Pie

  1. Quality Ingredients: Use fresh, quality meat and potatoes.
  2. Season Well: Don’t skimp on the seasoning for the meat and potatoes.
  3. Brown the Meat: This adds depth to the flavor.
  4. Even Layers: Ensure the potato topping is spread evenly.
  5. Proper Baking: Bake until the top is golden and the filling is hot.

Variations of Mary Berry Meat and Potato Pie

  1. Different Meats: Try lamb, turkey, or chicken.
  2. Vegetarian Version: Use mushrooms or lentils instead of meat.
  3. Cheesy Top: Sprinkle cheese on the potatoes before baking.
  4. Spicy Twist: Add chili flakes or paprika to the meat.
  5. Herb Infusion: Experiment with different herbs like parsley or basil.

Mary Berry Meat and Potato Pie Recipe

How do I Store Mary Berry Meat and Potato Pie?

  1. Cool Completely: Before storing, let the pie cool to room temperature.
  2. Refrigerate: Store in an airtight container in the fridge.
  3. Freeze: You can freeze the pie for up to 3 months.
  4. Wrap Well: Use cling film or foil to avoid freezer burn.
  5. Label: Always label with the date before freezing.

How do I Reheat Mary Berry Meat and Potato Pie?

  • Oven Reheating: Reheat in the oven at 180°C (350°F) until hot through.
  • Microwave: For quick reheating, use the microwave but the crust may soften.
  • Cover: If using the oven, cover with foil to prevent burning.
  • Thaw First: If frozen, thaw in the fridge overnight before reheating.
  • Avoid Overheating: Reheat only until it’s hot to retain the flavor and texture.

Nutrition value list:

The nutrition value list for this recipe is as follows:

Calories Carbs Fat Protein
435 51g 20.7g 11.2g

Other Mary Berry Pie Recipes

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!

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