Mary Berry Meat And Potato Pie Recipe

You know those days where all you want is something proper? Nothing fancy. Nothing fiddly. Just rich, savoury, melt-in-your-mouth beef tucked under a golden lid that crackles when you cut into it. This is that pie.

I grew up with this sort of dinner on cold Sundays — my nan would bang it in the oven after church, and the smell alone could make us all behave. Mary Berry’s version adds her signature polish (with a homemade crust and a splash of stout), but it’s still got that soul-hugging, working-kitchen charm. A bit rustic. A bit indulgent. A lot delicious.

Why You’ll Love It

• The filling is rich, beefy, and full of proper gravy — no shortcuts
• The potatoes soak up all that flavour without falling apart
• Homemade chive pastry sounds posh but is surprisingly easy
• Leftovers (if you have any) taste even better the next day
• It freezes like a dream, perfect for batch cooking
• The kind of pie that wins over picky eaters and impresses grumpy relatives

Ingredients

For the filling:

• 2 tbsp olive oil (divided)
• 2 lb beef chuck, cut into 1-inch cubes
• 1 ½ tsp kosher salt, divided (plus extra to taste)
• ½ tsp black pepper
• 2 tbsp salted butter
• 2 carrots, chopped into chunky bits
• 2 garlic cloves, finely chopped
• 1 onion, diced
• ¼ cup all-purpose flour (divided)
• 1 tbsp tomato paste
• 1 cup stout beer (like Guinness)
• 1 cup low-sodium beef broth
• 1 lb baby red potatoes, quartered

For the crust:

• 1 ½ cups all-purpose flour (plus extra for rolling)
• ½ tsp kosher salt
• 12 tbsp cold salted butter, chopped into cubes
• 1 egg yolk + 1 whole egg (for egg wash)
• 1 tbsp distilled white vinegar
• ¼ cup chopped fresh chives

How to Make It

brown the beef:

Heat 1 tbsp of oil in a big heavy pot (Dutch oven’s ideal). Dry the beef with kitchen roll — seriously, don’t skip this — and season it well. Brown in two batches so it gets a good crust, about 4–5 minutes each. Set aside.

build the base:

Add your last spoonful of oil and a knob of butter. Toss in the carrots, onion, and garlic. Stir and let it all soften for about 4 minutes. It should start to smell amazing already.

pour in the good stuff:

Add the tomato paste and a spoonful of flour. Stir it through for a minute, then pour in the beer and broth. Scrape up any sticky bits from the pan — they’re flavour gold.

slow and steady:

Return the beef to the pot, season again, and bring it to a gentle bubble. Cover and simmer on low for 45–60 minutes, until the beef is nice and tender.

in go the spuds:

Add the potatoes and cook, lid on, for another 15 minutes or so. While that’s going, mix the remaining flour with cold water to make a slurry (no lumps!) and stir it into the pot to thicken the gravy. Let it bubble for 5 mins uncovered, then take it off the heat.

make the pastry:

In a bowl, combine flour and salt. Rub in the butter with your fingers until it’s all breadcrumb-y. Stir in the chives. Beat the yolk with 2 tbsp of ice water and vinegar, then add it in. Mix and knead gently until it comes together — add a bit more water if it’s dry. Flatten into a disk, wrap it up, and chill for 30 mins minimum.

assemble the pie:

Preheat the oven to 200°C (400°F). Tip your cooled filling into a 9-inch deep pie dish. Roll out your pastry to a rough 13-inch circle and lay it over the top.

seal and bake:

Tuck the edges under and crimp however you like (rustic is fine!). Make 3 little slits in the middle. Beat the whole egg and brush it all over the crust. Bake on a tray for 40–45 minutes until golden and bubbling.

Common Mistakes and How to Dodge Them

Why’s my crust soggy underneath?
Your filling might’ve been too hot — let it cool before adding the pastry. Also, baking on a tray helps heat the bottom evenly.

The pastry was tough — where’d I go wrong?
It probably got overworked or too warm. Keep your butter cold and don’t knead too much. Resting in the fridge helps massively.

My gravy’s too thin!
Add more flour slurry and simmer with the lid off — it’ll thicken up. Don’t panic, gravy is forgiving.

My beef’s chewy — what happened?
It wasn’t cooked long enough. Low and slow is the name of the game. Chuck beef softens with time — be patient.

Storage and Reheating

• Fridge: Wrap leftovers or pop them in a container — keeps 3 to 5 days.
• Freezer: Cool fully, then freeze whole or in slices. Lasts up to 3 months.
• Oven: Reheat at 175°C (350°F) covered with foil for 20–25 minutes.
• Microwave: Good for slices — 1 to 2 minutes on medium.
• Air Fryer: Yep, works too. 5–8 minutes at 175°C to re-crisp the crust.

Frequently Asked Questions

Can I make this pie in advance?
Absolutely. The filling and dough can be made a day or two ahead. Assemble and bake fresh, or bake and reheat.

Do I have to use beer?
Nope! You can sub in more broth or red wine if you like. The beer just adds a lovely deep note.

What can I use instead of chives in the crust?
Spring onions, thyme, or nothing at all — it’s still tasty.

Can I make this with store-bought pastry?
Of course! If you’re short on time or energy, grab a good-quality puff or shortcrust. No shame in that.

Nutrition Facts (Per Serving)

• Calories: 563 kcal
• Fat: 18g
• Carbs: 72g
• Protein: 29g
• Sodium: 811mg
• Sugar: 2g

Try More Mary Berry Recipes:

• Mary Berry Chicken Pie With Potato Topping
• Mary Berry Cheese Leek And Potato Pie
• Mary Berry Turkey And Ham Pie