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Mary Berry Christmas Beef Pie

Mary Berry Christmas Beef Pie
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. 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

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. 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.
  3. Fill the Pie: Spoon the cooled beef filling into the pastry-lined pie dish.
  4. 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.
  5. Brush with Egg Wash: If desired, brush the top crust with beaten egg for a golden finish.

Bake the Pie

  1. 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.
  2. 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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-christmas-beef-pie/