Mary Berry’s Christmas Beef Pie is made with braising steak, plain flour, mustard powder, sunflower oil, onion, celery, carrots, Guinness, beef stock, redcurrant jelly, bay leaves, puff pastry, fresh parsley, fresh thyme, and beaten egg. This hearty Christmas Beef Pie recipe creates a delicious dinner that takes about 3 hours and 25 minutes to prepare and can serve up to 6 people.
Mary Berry Christmas Beef Pie Ingredients
- 900g (2 lbs) braising steak, cut into bite-sized cubes
- 30g (1/4 cup) plain flour
- 1 tsp mustard powder
- 2 tbsp sunflower oil
- 1 large onion, coarsely chopped
- 3 celery sticks, cut diagonally into 2½ cm (1 inch) slices
- 2 large carrots, cut into 1 cm (1/2 inch) rings, then quartered
- 500ml (2 cups) Guinness
- 200ml (¾ cup) beef stock
- 2 tbsp redcurrant jelly
- 2 bay leaves
- 500g (1 lb 1.5 oz) puff pastry
- 2 tbsp fresh parsley, chopped
- 2 tsp fresh thyme, chopped
- 1 egg, beaten
How To Make Mary Berry Christmas Beef Pie
- Preheat the Oven: Preheat your oven to 160°C (fan 140°C)/320°F (fan 275°F)/gas mark 3.
- Prepare Meat: Pat the meat dry with kitchen paper. On a plate, mix flour, mustard powder, and seasoning. Coat one-third of the meat in the flour mixture. Heat oil in a large non-stick frying pan. Brown the meat in batches over medium-high heat, then transfer to a flameproof casserole dish.
- Cook Vegetables: In the same pan, add onion and a bit more oil if needed. Fry for 3 minutes or until golden. Add celery and carrots, cook for 2 minutes, then transfer to the casserole dish on top of the meat.
- Make Gravy: Pour Guinness and beef stock into the casserole, and add redcurrant jelly. Stir and bring to a boil. Add bay leaves and season. Cover and cook in the oven for 2½ hours or until the meat is tender. Cool and remove bay leaves.
- Prepare Pastry: Preheat your oven to 220°C (fan 200°C)/425°F (fan 400°F)/gas mark 7. Roll out the puff pastry. Cut out a lid and a strip for the lip of the pie dish.
- Assemble Pie: Stir parsley and thyme into the cooled filling. Transfer to the pie dish with enough gravy to just below the lip. Brush water around the dish’s lip, place the pastry strip on the lip, moisten it, then cover with the pastry lid. Seal the edges, trim, and scallop. Brush with beaten egg and decorate with pastry trimmings. Cut a small slit in the center.
- Bake Pie: Bake for 30-35 minutes or until the pastry is golden brown. Reheat any leftover gravy and serve alongside the pie.
Recipe Tips
- Pat the Meat Dry: Ensure the meat is thoroughly dried before coating it in flour. This helps achieve a better sear and prevents the flour from clumping.
- Brown Meat in Batches: Don’t overcrowd the pan when browning the meat. Work in batches to ensure each piece gets a proper sear for the best flavor.
- Deglaze the Pan: After frying the meat, deglaze the pan with a splash of Guinness before adding it to the casserole. This will lift the browned bits from the pan, adding extra flavor to your gravy.
- Cool Filling Before Assembling: Allow the meat mixture to cool before adding the pastry lid. This prevents the pastry from becoming soggy and helps it stay crisp.
- Seal Edges Well: Make sure to seal the pastry edges thoroughly to avoid any gravy leaking out during baking. This will keep the filling moist and ensure the pie has a neat, professional finish.
What To Serve With Christmas Beef Pie?
This hearty Christmas Beef Pie pairs well with roasted potatoes, steamed green beans, a crisp garden salad, or buttered carrots. It can also be served alongside creamy mashed potatoes, sautéed mushrooms, peas, or fresh coleslaw for a delicious dinner.
How To Store Leftovers Christmas Beef Pie?
- Refrigerate: Let the leftover Christmas Beef Pie cool to room temperature. Then, cover it with plastic wrap or aluminum foil and refrigerate. It will keep well in the fridge for up to 3 days.
- Freeze: Allow the pie to cool completely before wrapping it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw the pie overnight in the fridge before reheating.
How To Reheat Leftovers Christmas Beef Pie?
- In The Oven: Preheat your oven to 180°C (350°F). Place the pie in an oven-safe dish and cover it with foil to prevent the crust from burning. Heat for about 20-30 minutes, or until the filling is heated through.
- In The Microwave: Transfer a portion of the pie to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, or until the filling is thoroughly heated.
- In The Air Fryer: Preheat the air fryer to 180°C (350°F). Place the pie or slices in the air fryer basket and heat for 8-10 minutes, or until the pastry is crisp and the filling is heated through.
Mary Berry Christmas Beef Pie Nutrition Facts
Serving Size: 1 slice (based on 6 servings)
- Calories: 500
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 900mg
- Potassium: 600mg
- Total Carbohydrate: 45g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 20g
Try More Mary Berry Recipes:
- Mary Berry Chocolate Chip Cake
- Mary Berry Blackcurrant Pie
- Mary Berry Vegan Cupcakes
- Mary Berry White Chocolate Muffins
Mary Berry Christmas Beef Pie
Description
Mary Berry’s Christmas Beef Pie is made with braising steak, plain flour, mustard powder, sunflower oil, onion, celery, carrots, Guinness, beef stock, redcurrant jelly, bay leaves, puff pastry, fresh parsley, fresh thyme, and beaten egg. This hearty Christmas Beef Pie recipe creates a delicious dinner that takes about 3 hours and 25 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 160°C (fan 140°C)/320°F (fan 275°F)/gas mark 3.
- Prepare Meat: Pat the meat dry with kitchen paper. On a plate, mix flour, mustard powder, and seasoning. Coat one-third of the meat in the flour mixture. Heat oil in a large non-stick frying pan. Brown the meat in batches over medium-high heat, then transfer to a flameproof casserole dish.
- Cook Vegetables: In the same pan, add onion and a bit more oil if needed. Fry for 3 minutes or until golden. Add celery and carrots, cook for 2 minutes, then transfer to the casserole dish on top of the meat.
- Make Gravy: Pour Guinness and beef stock into the casserole, and add redcurrant jelly. Stir and bring to a boil. Add bay leaves and season. Cover and cook in the oven for 2½ hours or until the meat is tender. Cool and remove bay leaves.
- Prepare Pastry: Preheat your oven to 220°C (fan 200°C)/425°F (fan 400°F)/gas mark 7. Roll out the puff pastry. Cut out a lid and a strip for the lip of the pie dish.
- Assemble Pie: Stir parsley and thyme into the cooled filling. Transfer to the pie dish with enough gravy to just below the lip. Brush water around the dish’s lip, place the pastry strip on the lip, moisten it, then cover with the pastry lid. Seal the edges, trim, and scallop. Brush with beaten egg and decorate with pastry trimmings. Cut a small slit in the center.
- Bake Pie: Bake for 30-35 minutes or until the pastry is golden brown. Reheat any leftover gravy and serve alongside the pie.
Notes
- Pat the Meat Dry: Ensure the meat is thoroughly dried before coating it in flour. This helps achieve a better sear and prevents the flour from clumping.
- Brown Meat in Batches: Don’t overcrowd the pan when browning the meat. Work in batches to ensure each piece gets a proper sear for the best flavor.
- Deglaze the Pan: After frying the meat, deglaze the pan with a splash of Guinness before adding it to the casserole. This will lift the browned bits from the pan, adding extra flavor to your gravy.
- Cool Filling Before Assembling: Allow the meat mixture to cool before adding the pastry lid. This prevents the pastry from becoming soggy and helps it stay crisp.
- Seal Edges Well: Make sure to seal the pastry edges thoroughly to avoid any gravy leaking out during baking. This will keep the filling moist and ensure the pie has a neat, professional finish.
Mary Berry Christmas Beef Pie