This indulgent and festive Mary Berry Highland Beef Pie is made with tender beef shin, red wine, pickled walnuts, and a golden puff pastry crust. Slow-cooked for rich, deep flavor, it’s perfect for a holiday gathering or comforting winter dinner. With melt-in-your-mouth meat and a buttery, flaky topping, this pie is sure to impress a crowd. It serves 6–8 and takes around 4½ hours total. Serve with buttered greens, creamy mash, or braised red cabbage for a memorable feast.
Mary Berry Highland Beef Pie Ingredients
- 2 tbsp sunflower oil
- 1kg (2lb 4oz) beef shin, trimmed and cut into 5cm (2in) cubes
- 2 onions, thinly sliced
- 3 sticks celery, thinly sliced
- 2 garlic cloves, finely grated
- 55g (2oz) plain flour
- 500ml (18fl oz) red wine
- 300ml (½ pint) beef stock
- 1 tbsp tomato purée
- 1 tbsp freshly chopped thyme
- 1 × 390g jar pickled walnuts, drained and quartered
- 1 × 500g (1lb 2oz) block puff pastry
- 1 egg, beaten
- Salt and black pepper
How To Make Mary Berry Highland Beef Pie
- Preheat oven: Set to 160°C/140°C Fan/Gas 3. Grease a 1.75-litre ovenproof dish.
- Brown the beef: Heat oil and brown beef in batches until sealed. Set aside.
- Sauté vegetables: Add onions and celery to the pan, fry 4–5 minutes. Add garlic, fry 30 seconds.
- Make sauce: Mix flour with red wine until smooth. Add to pan with stock, purée, and thyme. Return beef. Bring to boil, cover, and transfer to oven for 3–3½ hours.
- Add walnuts: Once beef is tender, stir in pickled walnuts. Place a tea cup or pie funnel in dish center and spoon in filling. Let cool.
- Prep pastry: Increase oven to 200°C/180°C Fan/Gas 6. Roll pastry to fit dish. Line edges with 1cm pastry strips. Top with main pastry sheet, press to seal, trim, and crimp.
- Decorate and bake: Cut steam holes, brush with egg, add pastry letters, brush again. Bake 45 minutes until golden.
Recipe Tips
- Cool filling fully before topping with pastry: Prevents soggy crust.
- Use a pie funnel or inverted cup: Helps vent steam and keep pastry crisp.
- Make ahead: Filling can be made a day ahead, pastry added up to 4 hours before baking.
- Freeze smart: Freeze fully assembled (unbaked) or just the filling.
- Substitute suggestion: Replace 200g beef with venison for a gamey variation.
What To Serve With Highland Beef Pie
Serve this pie with creamy mashed potatoes, braised red cabbage, roasted root vegetables, or buttered peas. A glass of Malbec or Shiraz complements the rich flavors perfectly.
How To Store Highland Beef Pie
Refrigerate: Store leftovers covered in the fridge for up to 3 days. Reheat in a low oven until fully heated through.
Freeze: Freeze filling or fully assembled pie (unbaked) for up to 3 months. Thaw overnight and bake until golden.
Highland Beef Pie Nutrition Facts (Estimated per Serving)
- Calories: 740 kcal
- Total Fat: 44g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Sugar: 5g
- Protein: 42g
- Sodium: 1.2g
- Fibre: 4g
FAQs
Can I make this without pickled walnuts?
Yes, but they add a tangy depth. Substitute with chopped mushrooms or omit.
What cut of beef works best?
Beef shin is ideal for slow cooking, but chuck or brisket also work well.
Is it possible to make individual pies?
Yes—use ramekins or small pie dishes, adjust pastry size and baking time.
Can I use ready-rolled pastry?
Yes, as long as it fits your dish and is thick enough to hold up during baking.
How do I reheat leftovers?
Reheat covered in a 160°C oven for 25–30 minutes or until hot throughout.
Mary Berry Highland Beef Pie
Description
A rich, slow-cooked beef pie with pickled walnuts and a golden puff pastry lid—perfect for festive feasting or a comforting Sunday dinner.
Ingredients
Instructions
- Preheat oven to 160°C. Brown beef in batches. Set aside.
- Fry onion and celery 5 mins, add garlic, return beef.
- Mix flour with wine, add to pan with stock, purée, thyme. Bring to boil, cover, bake 3–3½ hrs.
- Stir in walnuts. Add filling to dish with pie funnel. Cool.
- Raise oven to 200°C. Top dish with pastry, seal and crimp.
- Make steam holes, brush with egg, decorate with letters.
- Bake 45 mins until puffed and golden.
Notes
- Filling can be made a day ahead.
- Use pie funnel to avoid soggy pastry.
- Substitute 200g beef with venison if desired.
- Freeze assembled or just the filling for later use.