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.