The Mary Berry Meat Pie with Shortcrust Pastry is a traditional British dish that brings together tender, flavorful meat encased in a buttery, flaky shortcrust pastry. Perfect for family dinners or special occasions, this hearty meat pie is a comforting classic that’s sure to please. With Mary Berry’s simple yet delicious recipe, you can create a beautiful homemade meat pie that will impress everyone at the table.
What is Mary Berry Meat Pie with Shortcrust Pastry?
This recipe features a savory meat filling—typically beef or a mixture of beef and pork—cooked with vegetables and seasonings until tender. The filling is then enclosed in a rich shortcrust pastry, which bakes to golden perfection. The pastry provides a flaky, buttery crust that complements the hearty meat filling, making this pie a satisfying meal.
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Why You Should Try This Recipe
- Classic British Dish: A traditional favorite that’s perfect for family meals or gatherings.
- Rich, Tender Filling: The meat is slow-cooked until it’s tender and flavorful.
- Buttery, Flaky Pastry: The shortcrust pastry adds a buttery texture and golden crust to the pie.
- Simple Ingredients: Uses basic pantry staples for both the filling and pastry.
- Great for Make-Ahead: The pie can be prepared in advance and baked when ready.
Ingredients Needed to Make Mary Berry Meat Pie with Shortcrust Pastry
For the Filling:
- Beef or pork: 500g, cubed or minced, for a rich and hearty filling.
- Onion: 1 large, finely chopped.
- Carrots: 2 medium, diced.
- Garlic: 2 cloves, minced.
- Beef stock: 300ml, for a flavorful sauce.
- Tomato paste: 1 tablespoon, to enhance the richness.
- Thyme: 1 teaspoon, dried or fresh, for added flavor.
- Worcestershire sauce: 2 tablespoons, for depth of flavor.
- Salt and pepper: To taste.
- Olive oil: 2 tablespoons, for browning the meat.
For the Shortcrust Pastry:
- Plain flour: 300g, for the base of the pastry.
- Butter: 150g cold, cubed, for a flaky, rich pastry.
- Cold water: 3-4 tablespoons, to bring the dough together.
- Egg: 1, beaten, for brushing the pastry.
Equipment
- Frying pan: For cooking the meat filling.
- Mixing bowl: This is used to prepare the pastry dough.
- Rolling pin: To roll out the pastry.
- Pie dish: A 9-inch pie dish for assembling the pie.
- Pastry brush: To brush the egg wash over the pastry.
Instructions to Make Mary Berry Meat Pie with Shortcrust Pastry
1. Prepare the Meat Filling
- Brown the Meat: Heat the olive oil in a large frying pan over medium heat. Add the beef or pork and cook until browned on all sides. Remove from the pan and set aside.
- Cook the Vegetables: In the same pan, sauté the onions, carrots, and garlic until softened, about 5-7 minutes.
- Add the Liquid and Seasonings: Return the meat to the pan, add the beef stock, tomato paste, thyme, Worcestershire sauce, and season with salt and pepper. Bring to a simmer and cook for 20-30 minutes, or until the sauce thickens and the meat is tender. Remove from heat and let cool slightly.
2. Make the Shortcrust Pastry
- Combine the Flour and Butter: In a large mixing bowl, rub the cold butter into the flour using your fingertips, until the mixture resembles breadcrumbs.
- Add the Water: Gradually add the cold water, 1 tablespoon at a time, mixing until the dough starts to come together. Be careful not to overwork the dough.
- Chill the Dough: Shape the dough into a ball, wrap it in cling film, and refrigerate for at least 30 minutes.
3. Assemble the Pie
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Roll Out the Pastry: Divide the chilled pastry into two portions—one slightly larger than the other. Roll out the larger portion on a lightly floured surface to fit the base of your pie dish.
- Fill the Pie: Place the rolled-out pastry into the pie dish, letting the edges overhang slightly. Add the cooled meat filling to the dish, spreading it out evenly.
- Top with Pastry: Roll out the remaining pastry and place it over the filling. Trim any excess pastry, then crimp the edges together to seal.
- Brush with Egg: Brush the top of the pastry with the beaten egg to give it a golden finish. Cut a small slit in the center to allow steam to escape.
4. Bake the Pie
- Bake the Pie: Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.
- Cool and Serve: Allow the pie to cool for 10 minutes before slicing and serving.
What Goes Well With Mary Berry Meat Pie
- Mashed potatoes: Creamy mashed potatoes are a perfect side for this hearty pie.
- Steamed vegetables: Serve with steamed green beans, peas, or carrots for a balanced meal.
- Gravy: A rich beef gravy pairs well with the savory meat filling.
- Coleslaw: A fresh, tangy coleslaw can provide a nice contrast to the rich pie.
Expert Tips for Making the Best Mary Berry Meat Pie with Shortcrust Pastry
- Chill the pastry: Ensure the butter stays cold by chilling the pastry dough before rolling it out. This helps create a flaky texture.
- Don’t overfill: Leave a bit of room at the top of the pie dish to prevent the filling from spilling out during baking.
- Make ahead: You can prepare the meat filling and pastry dough ahead of time. Assemble the pie just before baking for convenience.
- Let the pie rest: Allow the pie to cool slightly before slicing to help the filling set and make it easier to serve.
Easy Variations of Mary Berry Meat Pie
- Add mushrooms: Stir in sautéed mushrooms for an earthy flavor and extra texture.
- Use different meats: Try using lamb or a mixture of beef and pork for a different take on the classic filling.
- Add cheese: Sprinkle grated cheddar or mozzarella over the filling before adding the pastry top for a cheesy twist.
- Chicken and leek pie: Replace the beef with chicken and add leeks for a lighter, creamy filling.
Best Practices to Store Mary Berry Meat Pie with Shortcrust Pastry
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: The pie can be frozen either baked or unbaked. Wrap the pie tightly in cling film and foil, then freeze for up to 3 months. Thaw in the fridge before reheating or baking.
Best Practices to Reheat Mary Berry Meat Pie with Shortcrust Pastry
- Oven: Reheat the pie in a preheated oven at 180°C (350°F) for 15-20 minutes until heated through. Cover with foil to prevent the pastry from browning too much.
- Microwave: For individual portions, microwave on medium heat for 2-3 minutes, though the pastry may not stay as crisp.
How Can I Make Mary Berry Meat Pie Healthier?
- Use lean meat: Opt for lean cuts of beef or pork to reduce the fat content.
- Add more vegetables: Increase the amount of vegetables in the filling for added fiber and nutrients.
- Whole wheat pastry: Swap regular flour for whole wheat flour in the pastry to make it more wholesome.
- Lower fat pastry: Use less butter in the pastry or substitute some of the butter with Greek yogurt for a lighter version.
Nutrition Value (per serving)
- Calories: 450 kcal
- Protein: 25g
- Fat: 25g
- Carbohydrates: 35g
- Sugar: 3g
- Fiber: 3g
FAQs
Can I freeze Mary Berry meat pie with shortcrust pastry?
Yes, you can freeze Mary Berry meat pie either before or after baking. If freezing unbaked, wrap the assembled pie tightly in cling film and foil, and freeze for up to 3 months. Thaw it in the fridge before baking. For baked pies, cool completely before freezing, and reheat in the oven before serving.
How do I prevent the shortcrust pastry from becoming soggy?
To prevent soggy pastry, you can blind-bake the bottom crust for 10-15 minutes before adding the filling. Another option is to brush the base with beaten egg before baking to create a moisture barrier.
Can I use store-bought shortcrust pastry for this meat pie?
Yes, you can use store-bought shortcrust pastry as a time-saving option. Simply roll it out and use it as directed in the recipe. Make sure to let it rest at room temperature for a few minutes before rolling it out.
What cut of meat is best for Mary Berry’s meat pie?
Beef chuck or pork shoulder are ideal cuts for Mary Berry’s meat pie, as they are tender when slow-cooked. You can also use ground meat for a quicker version of the recipe.
Final Words
The Mary Berry Meat Pie with Shortcrust Pastry is a comforting and hearty dish that combines savory, flavorful meat filling with a buttery, flaky pastry. It’s perfect for a family dinner, special occasion, or just when you’re craving a classic British meat pie. Give it a try, and enjoy the rich flavors and textures of this timeless dish!
More By British Baking Recipes
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Mary Berry Meat Pie with Shortcrust Pastry
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 8
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
This recipe features a savory meat filling—typically beef or a mixture of beef and pork—cooked with vegetables and seasonings until tender. The filling is then enclosed in a rich shortcrust pastry, which bakes to golden perfection. The pastry provides a flaky, buttery crust that complements the hearty meat filling, making this pie a satisfying meal.
Ingredients
For the Filling:
- Beef or pork: 500g, cubed or minced, for a rich and hearty filling.
- Onion: 1 large, finely chopped.
- Carrots: 2 medium, diced.
- Garlic: 2 cloves, minced.
- Beef stock: 300ml, for a flavorful sauce.
- Tomato paste: 1 tablespoon, to enhance the richness.
- Thyme: 1 teaspoon, dried or fresh, for added flavor.
- Worcestershire sauce: 2 tablespoons, for depth of flavor.
- Salt and pepper: To taste.
- Olive oil: 2 tablespoons, for browning the meat.
For the Shortcrust Pastry:
- Plain flour: 300g, for the base of the pastry.
- Butter: 150g cold, cubed, for a flaky, rich pastry.
- Cold water: 3-4 tablespoons, to bring the dough together.
- Egg: 1, beaten, for brushing the pastry.
Instructions
1. Prepare the Meat Filling
- Brown the Meat: Heat the olive oil in a large frying pan over medium heat. Add the beef or pork and cook until browned on all sides. Remove from the pan and set aside.
- Cook the Vegetables: In the same pan, sauté the onions, carrots, and garlic until softened, about 5-7 minutes.
- Add the Liquid and Seasonings: Return the meat to the pan, add the beef stock, tomato paste, thyme, Worcestershire sauce, and season with salt and pepper. Bring to a simmer and cook for 20-30 minutes, or until the sauce thickens and the meat is tender. Remove from heat and let cool slightly.
2. Make the Shortcrust Pastry
- Combine the Flour and Butter: In a large mixing bowl, rub the cold butter into the flour using your fingertips, until the mixture resembles breadcrumbs.
- Add the Water: Gradually add the cold water, 1 tablespoon at a time, mixing until the dough starts to come together. Be careful not to overwork the dough.
- Chill the Dough: Shape the dough into a ball, wrap in cling film, and refrigerate for at least 30 minutes.
3. Assemble the Pie
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Roll Out the Pastry: Divide the chilled pastry into two portions—one slightly larger than the other. Roll out the larger portion on a lightly floured surface to fit the base of your pie dish.
- Fill the Pie: Place the rolled-out pastry into the pie dish, letting the edges overhang slightly. Add the cooled meat filling to the dish, spreading it out evenly.
- Top with Pastry: Roll out the remaining pastry and place it over the filling. Trim any excess pastry, then crimp the edges together to seal.
- Brush with Egg: Brush the top of the pastry with the beaten egg to give it a golden finish. Cut a small slit in the center to allow steam to escape.
4. Bake the Pie
- Bake the Pie: Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.
- Cool and Serve: Allow the pie to cool for 10 minutes before slicing and serving.
