Mary Berry’s Christmas Beef Pie is a rich, hearty dish filled with tender beef, vegetables, and a savory gravy, all enclosed in a flaky, golden pastry. This pie is a comforting main course that’s perfect for the holiday season, combining traditional flavors and an elegant presentation. It’s ideal for serving a crowd and pairs beautifully with festive side dishes.
What Is Mary Berry’s Christmas Beef Pie?
Mary Berry’s Christmas Beef Pie is a seasonal favorite made with slow-cooked beef in a rich gravy, encased in a buttery pastry crust. The pie includes a mix of vegetables, herbs, and sometimes red wine for added depth. This pie makes for a spectacular centerpiece at Christmas dinner, with warm and festive flavors that everyone will love.
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Why You Should Try This Recipe
- Perfect for the Holidays – An ideal main dish for Christmas gatherings.
- Rich and Flavorful – The slow-cooked beef and vegetables create a deep, savory filling.
- Impressive Presentation – The golden crust makes it a beautiful dish for special occasions.
- Comforting and Hearty – A filling, satisfying meal that’s perfect for cold weather.
- Make-Ahead Friendly – This can be prepared in advance to save time during the holidays.
Ingredients Needed to Make Mary Berry’s Christmas Beef Pie
Here’s what you’ll need for this delicious Christmas beef pie:
For the Filling
- Beef Chuck or Stewing Beef (1.5 lbs, cubed) – A tender cut that’s ideal for slow cooking.
- Olive Oil (2 tbsp) – For browning the beef and sautéing the vegetables.
- Onion (1 large, chopped) – Adds sweetness and depth to the filling.
- Carrots (2, diced) – Provides a subtle sweetness and color.
- Celery Stalks (2, diced) – Adds flavor and texture.
- Garlic (2 cloves, minced) – Enhances the savory flavor.
- Red Wine (½ cup) – Adds richness to the gravy (optional, can substitute with beef broth).
- Beef Broth (1 cup) – Creates the sauce base and keeps the filling moist.
- Tomato Paste (1 tbsp) – Deepens the color and flavor of the gravy.
- Fresh Thyme (1 tsp, chopped) – Adds a fragrant herbal note.
- Bay Leaf (1) – Infuses the filling with flavor during cooking.
- Salt and Pepper (to taste) – Season to enhance the flavors.
For the Pastry
- All-Purpose Flour (2 cups) – Forms the base of the pastry.
- Cold Butter (½ cup, cubed) – Creates a flaky texture.
- Salt (½ tsp) – Enhances the flavor of the pastry.
- Ice Water (4-5 tbsp) – Helps bring the dough together without making it too sticky.
Optional Egg Wash
- Egg (1, beaten) – For brushing on the pastry for a golden finish.
Instructions to Make Mary Berry’s Christmas Beef Pie
Make the Filling
- Brown the Beef: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then add to the pot in batches. Brown on all sides, then set aside.
- Sauté Vegetables: In the same pot, add the remaining olive oil and sauté the chopped onion, carrots, and celery for 5-6 minutes until softened. Add the minced garlic and cook for another minute.
- Add Liquids and Seasoning: Stir in the red wine (or beef broth) and let it simmer for a few minutes to reduce slightly. Add the beef broth, tomato paste, fresh thyme, bay leaf, and the browned beef back to the pot.
- Simmer the Filling: Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 1 to 1.5 hours, or until the beef is tender and the sauce has thickened. Remove from heat and let the filling cool completely.
Make the Pastry
- Combine Flour and Butter: In a mixing bowl, combine the flour and salt. Add the cold, cubed butter, and rub it into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough. Wrap it in plastic wrap and chill for 30 minutes.
Assemble the Pie
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roll Out the Pastry: On a lightly floured surface, roll out two-thirds of the pastry to line the bottom of a 9-inch pie dish, leaving a slight overhang.
- Fill the Pie: Spoon the cooled beef filling into the pastry-lined pie dish.
- Top with Pastry Lid: Roll out the remaining pastry for the top crust. Place it over the filling, pressing the edges to seal. Trim any excess pastry, then crimp the edges to secure. Cut a few small slits in the top to allow steam to escape.
- Brush with Egg Wash: If desired, brush the top crust with beaten egg for a golden finish.
Bake the Pie
- Bake: Place the pie in the oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Let the pie cool for 5-10 minutes before serving. Serve warm with your favorite sides for a festive and comforting meal.
What Goes Well with Mary Berry’s Christmas Beef Pie
- Roasted Vegetables – Carrots, parsnips, and Brussels sprouts are great choices.
- Mashed Potatoes – Creamy mashed potatoes complement the rich filling.
- Steamed Greens – Broccoli, green beans, or kale add freshness and color.
- Cranberry Sauce – For a festive touch, serve with cranberry or lingonberry sauce.
- Buttered Rolls – Perfect for soaking up the flavorful gravy.
Expert Tips for Making the Best Christmas Beef Pie
- Cool the Filling Completely – This prevents the pastry from becoming soggy.
- Use Cold Butter – Cold butter in the pastry creates a flaky texture.
- Season Generously – The beef and vegetable filling should be well-seasoned for maximum flavor.
- Don’t Skip the Egg Wash – It gives the crust a beautiful golden color and adds a slight shine.
- Reheat Gently – If you have leftovers, reheat in a low oven to keep the pastry crisp.
Easy Variations of Mary Berry’s Christmas Beef Pie
- Add Mushrooms – Add sliced mushrooms to the filling for extra flavor.
- Swap Red Wine with Port – For a sweeter, richer taste, use port instead of red wine.
- Add Potatoes – Dice potatoes into small cubes and add to the filling for a heartier pie.
- Cheddar Crust – Mix in a bit of grated cheddar cheese into the pastry dough for a savory twist.
- Make It Spicy – Add a pinch of red pepper flakes for a subtle heat.
Best Practices to Store Mary Berry’s Christmas Beef Pie
- Refrigerate Leftovers – Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for Longer Storage – Freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Best Practices to Reheat Mary Berry’s Christmas Beef Pie
- Oven Method – Reheat in a 350°F (175°C) oven for 15-20 minutes to keep the crust crisp.
- Microwave Option – For quicker reheating, microwave individual slices on medium power, but note that the crust may lose some of its crispness.
How Can I Make Mary Berry’s Christmas Beef Pie Healthier?
- Use Leaner Cuts of Beef – Choose lean cuts like sirloin for a lower-fat option.
- Add Extra Vegetables – Increase the quantity of carrots, celery, and even add green peas.
- Skip the Pastry Lid – Make a “pot pie” with just a bottom crust to reduce calories.
- Use Whole Wheat Flour – Substitute some of the all-purpose flour with whole wheat for added fiber.
Nutrition Value (per serving)
- Calories: 450
- Fat: 20g
- Carbohydrates: 40g
- Protein: 22g
- Fiber: 4g
FAQs
Can I make Mary Berry’s Christmas beef pie in advance?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Assemble the pie with the pastry just before baking to keep the crust from becoming soggy. Alternatively, you can assemble and freeze the unbaked pie, then bake it directly from frozen, adding an additional 10-15 minutes to the baking time.
What is the best cut of beef to use for Christmas beef pie?
Beef chuck or stewing beef is ideal for Christmas beef pie because it becomes tender and flavorful when slow-cooked. These cuts are perfect for a rich, hearty filling and hold up well during the long cooking process.
How can I keep the bottom crust from getting soggy?
To prevent a soggy bottom crust, make sure the filling is completely cooled before assembling the pie. You can also pre-bake the bottom crust for 5-10 minutes at 400°F (200°C) before adding the filling for extra crispness.
Can I freeze leftover Christmas beef pie?
Yes, you can freeze leftover beef pie. Let it cool completely, then wrap it tightly in plastic wrap and foil, or store it in an airtight container. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until warmed through.
Final Words
Mary Berry’s Christmas Beef Pie is a festive, comforting dish that’s packed with flavor and perfect for holiday gatherings. With its tender beef filling, rich gravy, and flaky crust, this pie will surely become a holiday favorite.
More By British Baking Recipes
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Mary Berry Christmas Beef Pie
- Prep Time: 30
- Cook Time: 120
- Total Time: 2 hours 30 minutes
- Yield: 6
- Category: Main Course
- Method: Sautéing, Simmering, Baking
- Cuisine: British
Description
Mary Berry’s Christmas Beef Pie is a seasonal favorite made with slow-cooked beef in a rich gravy, encased in a buttery pastry crust. The pie includes a mix of vegetables, herbs, and sometimes red wine for added depth. This pie makes for a spectacular centerpiece at Christmas dinner, with warm and festive flavors that everyone will love.
Ingredients
For the Filling
- Beef Chuck or Stewing Beef (1.5 lbs, cubed) – A tender cut that’s ideal for slow cooking.
- Olive Oil (2 tbsp) – For browning the beef and sautéing the vegetables.
- Onion (1 large, chopped) – Adds sweetness and depth to the filling.
- Carrots (2, diced) – Provides a subtle sweetness and color.
- Celery Stalks (2, diced) – Adds flavor and texture.
- Garlic (2 cloves, minced) – Enhances the savory flavor.
- Red Wine (½ cup) – Adds richness to the gravy (optional, can substitute with beef broth).
- Beef Broth (1 cup) – Creates the sauce base and keeps the filling moist.
- Tomato Paste (1 tbsp) – Deepens the color and flavor of the gravy.
- Fresh Thyme (1 tsp, chopped) – Adds a fragrant herbal note.
- Bay Leaf (1) – Infuses the filling with flavor during cooking.
- Salt and Pepper (to taste) – Season to enhance the flavors.
For the Pastry
- All-Purpose Flour (2 cups) – Forms the base of the pastry.
- Cold Butter (½ cup, cubed) – Creates a flaky texture.
- Salt (½ tsp) – Enhances the flavor of the pastry.
- Ice Water (4-5 tbsp) – Helps bring the dough together without making it too sticky.
Optional Egg Wash
- Egg (1, beaten) – For brushing on the pastry for a golden finish.
Instructions
Make the Filling
- Brown the Beef: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then add to the pot in batches. Brown on all sides, then set aside.
- Sauté Vegetables: In the same pot, add the remaining olive oil and sauté the chopped onion, carrots, and celery for 5-6 minutes until softened. Add the minced garlic and cook for another minute.
- Add Liquids and Seasoning: Stir in the red wine (or beef broth) and let it simmer for a few minutes to reduce slightly. Add the beef broth, tomato paste, fresh thyme, bay leaf, and the browned beef back to the pot.
- Simmer the Filling: Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 1 to 1.5 hours, or until the beef is tender and the sauce has thickened. Remove from heat and let the filling cool completely.
Make the Pastry
- Combine Flour and Butter: In a mixing bowl, combine the flour and salt. Add the cold, cubed butter, and rub it into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough. Wrap it in plastic wrap and chill for 30 minutes.
Assemble the Pie
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roll Out the Pastry: On a lightly floured surface, roll out two-thirds of the pastry to line the bottom of a 9-inch pie dish, leaving a slight overhang.
- Fill the Pie: Spoon the cooled beef filling into the pastry-lined pie dish.
- Top with Pastry Lid: Roll out the remaining pastry for the top crust. Place it over the filling, pressing the edges to seal. Trim any excess pastry, then crimp the edges to secure. Cut a few small slits in the top to allow steam to escape.
- Brush with Egg Wash: If desired, brush the top crust with beaten egg for a golden finish.
Bake the Pie
- Bake: Place the pie in the oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Let the pie cool for 5-10 minutes before serving. Serve warm with your favorite sides for a festive and comforting meal.
