Mary Berry’s Highland Pie is a hearty and comforting dish, combining minced meat, vegetables, and a rich gravy topped with a buttery shortcrust pastry. This classic Scottish-inspired recipe is perfect for family dinners or special occasions, offering a warming and satisfying meal that everyone will enjoy.
What is Mary Berry Highland Pie?
Highland Pie is a savory meat pie featuring a flavorful filling made from minced meat, onions, and carrots in a rich gravy, all encased in a flaky shortcrust pastry. It’s a traditional dish with simple ingredients and a rustic appeal.
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Why You Should Try This Recipe
- Hearty and Filling: Perfect for a cozy family meal.
- Easy to Prepare: Simple ingredients with big flavor.
- Classic Comfort Food: A timeless recipe for all ages.
- Customizable: Add your favorite vegetables or spices.
- Great for Leftovers: They can be made ahead and reheated.
Ingredients Needed to Make Mary Berry Highland Pie
For the Filling
- Minced Beef or Lamb (500g): The main protein.
- Onion (1 large, finely chopped): Adds sweetness and depth.
- Carrot (1, diced): Provides texture and color.
- Beef Stock (200ml): Forms the base of the gravy.
- Tomato Paste (1 tbsp): Adds richness.
- Worcestershire Sauce (1 tsp): Enhances flavor.
- Flour (1 tbsp): Helps thicken the gravy.
- Salt and Black Pepper (to taste)
For the Pastry
- Plain Flour (200g): Forms the base of the pastry.
- Butter (100g, chilled and cubed): Ensures a flaky texture.
- Cold Water (2-3 tbsp): To bring the pastry together.
For Glazing
- Egg (1, beaten): For a golden finish.
Equipment Needed
- Large skillet
- Mixing bowl
- Rolling pin
- Pie dish
Instructions to Make Mary Berry Highland Pie
Step 1: Prepare the filling
Heat a large skillet over medium heat. Add the minced meat and cook until browned, breaking it up with a spoon. Remove the meat from the skillet and set aside.
In the same skillet, add the chopped onion and diced carrot. Cook for 5-7 minutes until softened. Stir in the flour and cook for 1 minute. Return the browned meat to the skillet, then add the beef stock, tomato paste, Worcestershire sauce, salt, and black pepper. Simmer for 10-15 minutes until the mixture thickens. Let it cool.
Step 2: Make the pastry
In a mixing bowl, rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add cold water, 1 tablespoon at a time, mixing until the dough comes together. Wrap the dough in cling film and chill for 20 minutes.
Step 3: Assemble the pie
Preheat the oven to 200°C (180°C fan) or 400°F. Roll out the pastry on a floured surface to fit your pie dish. Place the meat filling in the dish and cover with the pastry. Trim the edges and crimp to seal. Cut a small slit in the center of the pastry to allow steam to escape. Brush the pastry with beaten egg.
Step 4: Bake
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
Step 5: Serve
Let the pie cool slightly before serving. Serve hot with your favorite sides.
What Goes Well With Mary Berry Highland Pie
- Mashed Potatoes: A creamy side dish.
- Steamed Vegetables: Such as green beans, peas, or carrots.
- Gravy: Enhances the flavors of the pie.
- Pickles or Chutney: Adds a tangy contrast.
- Crisp Green Salad: For a lighter accompaniment.
Expert Tips for Making the Best Mary Berry Highland Pie
- Chill the Pastry: Cold pastry ensures a flaky texture.
- Don’t Overfill: Leave space to prevent the filling from spilling.
- Use Fresh Ingredients: Fresh vegetables and quality meat enhance the flavor.
- Customize the Filling: Add mushrooms, parsnips, or celery for variety.
- Brush Generously: Use enough egg wash for an even golden crust.
Easy Variations of Mary Berry Highland Pie
- Cheesy Twist: Add grated cheese to the filling or pastry.
- Herb-Infused: Mix fresh thyme or parsley into the filling.
- Spicy Version: Add chili flakes or cayenne pepper.
- Vegetarian Option: Replace meat with lentils or a mix of root vegetables.
- Puff Pastry Top: Use puff pastry instead of shortcrust for a lighter crust.
Best Practices to Store Mary Berry Highland Pie
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze the pie (baked or unbaked) for up to 2 months. Thaw overnight in the fridge before reheating or baking.
- Reheat: Warm in the oven at 180°C (350°F) until heated through.
Nutrition Value (per serving):
- Calories: 400
- Protein: 20g
- Carbohydrates: 30g
- Fat: 20g
- Fiber: 3g
FAQs
Can I freeze Mary Berry Highland Pie?
Yes, Highland Pie can be frozen either before or after baking. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating or baking.
How do I prevent the pastry from getting soggy?
Ensure the filling is cooled completely before placing the pastry on top, and bake the pie in a preheated oven to help the pastry crisp up properly.
What can I use instead of shortcrust pastry?
You can use puff pastry for a lighter crust or mashed potatoes as a topping for a shepherd’s pie-style variation.
Can I make Highland Pie vegetarian?
Yes, replace the meat with lentils, mushrooms, or a combination of root vegetables for a hearty vegetarian version.
Final Words
Mary Berry’s Highland Pie is a classic and comforting recipe that’s perfect for any occasion.
Serve it hot and enjoy a slice of hearty goodness!
More By British Baking Recipes
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Mary Berry Highland Pie Recipe
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Highland Pie is a savory meat pie featuring a flavorful filling made from minced meat, onions, and carrots in a rich gravy, all encased in a flaky shortcrust pastry. It’s a traditional dish with simple ingredients and a rustic appeal.
Ingredients
For the Filling
- Minced Beef or Lamb (500g): The main protein.
- Onion (1 large, finely chopped): Adds sweetness and depth.
- Carrot (1, diced): Provides texture and color.
- Beef Stock (200ml): Forms the base of the gravy.
- Tomato Paste (1 tbsp): Adds richness.
- Worcestershire Sauce (1 tsp): Enhances flavor.
- Flour (1 tbsp): Helps thicken the gravy.
- Salt and Black Pepper (to taste)
For the Pastry
- Plain Flour (200g): Forms the base of the pastry.
- Butter (100g, chilled and cubed): Ensures a flaky texture.
- Cold Water (2-3 tbsp): To bring the pastry together.
For Glazing
- Egg (1, beaten): For a golden finish.
Instructions
Step 1: Prepare the filling
Heat a large skillet over medium heat. Add the minced meat and cook until browned, breaking it up with a spoon. Remove the meat from the skillet and set aside.
In the same skillet, add the chopped onion and diced carrot. Cook for 5-7 minutes until softened. Stir in the flour and cook for 1 minute. Return the browned meat to the skillet, then add the beef stock, tomato paste, Worcestershire sauce, salt, and black pepper. Simmer for 10-15 minutes until the mixture thickens. Let it cool.
Step 2: Make the pastry
In a mixing bowl, rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add cold water, 1 tablespoon at a time, mixing until the dough comes together. Wrap the dough in cling film and chill for 20 minutes.
Step 3: Assemble the pie
Preheat the oven to 200°C (180°C fan) or 400°F. Roll out the pastry on a floured surface to fit your pie dish. Place the meat filling in the dish and cover with the pastry. Trim the edges and crimp to seal. Cut a small slit in the center of the pastry to allow steam to escape. Brush the pastry with beaten egg.
Step 4: Bake
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
Step 5: Serve
Let the pie cool slightly before serving. Serve hot with your favorite sides.
