Mary Berry Meat and Potato Pie is made with beef chuck, baby red potatoes, carrots, and a homemade crust. This British Mary Berry Meat and Potato Pie recipe takes about 3 hours and 5 minutes to prepare, including baking and rest time, and serves 4-6 people.
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
What Is Mary Berry Meat And Potato Pie Recipe?
Mary Berry Meat and Potato Pie is a savory dish featuring tender beef chuck, baby red potatoes, and a flavorful combination of carrots, onions, and garlic. Encased in a golden crust, this hearty pie is made with a rich beer-infused gravy, creating a truly comforting and satisfying meal.
Mary Berry Meat And Potato Pie Ingredients
For the filling:
- 2 tbsp. olive oil, divided
- 2 lb. beef chuck, cut into 1-inch cubes
- 1 1/2 tsp. kosher salt, divided, plus more to taste
- 1/2 tsp. ground black pepper
- 2 tbsp. salted butter
- 2 carrots, cut into 1-inch chunks
- 2 garlic cloves, chopped
- 1 onion, diced
- 1/4 c. all-purpose flour, divided
- 1 tbsp. tomato paste
- 1 c. stout beer (such as Guinness)
- 1 c. low-sodium beef broth
- 1 lb. baby red potatoes, quartered
For the crust:
- 1 1/2 c. all-purpose flour, plus more for dusting
- 1/2 tsp. kosher salt
- 1 1/2 sticks (12 tablespoons) cold salted butter, cut into small pieces
- 1 large egg yolk, plus 1 whole egg
- 1 tbsp. distilled white vinegar
- 1/4 c. chopped fresh chives
How To Make Mary Berry Meat And Potato Pie
For the filling:
- In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Dry the beef with paper towels and season with pepper and 1 teaspoon of salt.
- Place half of the meat in the pot and brown on all sides, about 4 to 5 minutes. Remove to a plate.
- Cook the remaining beef in the same manner, then transfer it to a plate and add the final tablespoon of olive oil to the pot.
- Carrots, garlic, and onion should be added to the pot once the butter has melted. For 3–4 minutes with constant stirring, the vegetables should begin to soften.
- Mix in the tomato paste and 1 tablespoon of flour. Beer, beef broth, and 1/2 teaspoon of salt should be stirred in once the minute has elapsed.
- Put the steak back in the pot. Bring to a boil, then reduce heat to a simmer; cover and cook gently for 45 minutes to 1 hour, or until meat is tender.
- Toss in the potatoes and cook, covered, for 15 minutes, or until fork-tender.
- In a small bowl, mix the remaining 3 tablespoons of flour with the 1/3 cup of water.
- Put in the pot, stir, and cook for 5 minutes with the lid off, or until the mixture has thickened. If extra salt is needed, give it a taste.
- Turn off the heat and transfer to a pie plate with a deep 9-inch well. Set aside for 45 minutes to cool.
For the crust:
- In a large bowl, whisk together the flour and salt. The butter and flour should be mixed together with a pastry cutter until the mixture looks like little pebbles.
- Add the egg yolk, vinegar, and chives to the flour after beating the egg yolk with 2 tablespoons of ice water with a fork in a small bowl.
- Combine ingredients by mixing and kneading them in the bowl. Add more ice water by the spoonful until the dough comes together when squeezed.
- The dough should be turned out onto a clean work area and kneaded until a ball is formed. Form a disk and then seal it in plastic. Put in the fridge for at least 30 minutes and up to overnight.
- Turn the oven temperature up to 400 degrees.
- Flour a work surface and roll out the dough into a 13-inch circle. Cover the filling in the pie plate with the pastry.
- To seal the dough, fold the excess under itself and press the folds together with your fingertips. Make 3 narrow cuts in the middle for venting steam.
- Brush the egg wash all over the dough after beating the whole egg in a bowl with a fork.
- Put the pie plate on a baking sheet to catch any juices that may spill over.
- Bake for 40 to 45 minutes, or until the crust is golden and crisp and the filling is bubbling.
Recipe Tips
- Browning the meat: When browning the beef for the filling, ensure the heat is high enough to achieve a nice sear on all sides. This helps develop a rich flavor and adds depth to the pie.
- Use stout beer: Stout beer, such as Guinness, adds a robust and malty flavor to the filling. It complements the beef and other ingredients, enhancing the overall taste of the pie.
- Don’t overcook the potatoes: To ensure the potatoes in the filling are perfectly cooked, be mindful of the cooking time. Overcooking can result in mushy potatoes, while undercooking can leave them too firm. Aim for fork-tender texture.
- Chilling the pastry dough: After preparing the pastry dough, allow it to chill in the fridge for at least 30 minutes. This rest time helps the dough firm up, making it easier to roll out and handle.
- Vent the steam: Making a few small cuts in the center of the pastry before baking allows steam to escape during cooking, preventing the pie from becoming soggy and ensuring a crisp and golden crust.
- Let it rest before serving: Once the pie is baked, resist the temptation to dig in immediately. Allowing the pie to rest for about 10-15 minutes before serving helps the filling set, making it easier to slice and enhancing the flavors.
What Goes Well With Meat And Potato Pie?
Serve this Meat And Potato Pie with mushy peas, crushed sprouts with chestnuts, roasted corn, honey-roasted parsnips, or cauliflower cheese for a delicious meal.
How Long Will Leftover Keep Meat And Potato Pie It?
- In The Fridge: The leftover meat and potato pie will keep well in the refrigerator for 3 to 5 days. It must be stored in an airtight container or with a tight lid.
- In The Freezer: You can keep any leftover meat and potato pie in the freezer for up to 3 months. Wrap it tightly in plastic or use a freezer-safe container to store it. The pie should be thawed in the fridge overnight before being reheated.
How To Reheat Meat And Potato Pie?
- Oven: Turn on the oven and set the temperature to 350°F (175°C). Cover meat and potato pie loosely with aluminum foil and place it in a baking dish. Heat it for 15 to 20 minutes, or until hot throughout.
- Microwave: Place individual slices of meat and potato pie on a microwave-safe plate. Heat it on medium power for about 1 to 2 minutes, or until the filling is heated.
- Air Fryer: Turn on the air fryer and set the temperature to 350°F (175°C). Put a slice of meat and potato pie in the basket and heat it for 5 to 8 minutes to crisp up the crust and warm the filling.
FAQs
What are the best potatoes for meat and potato pie?
The best potatoes for meat and potato pie are baby red potatoes. Their small size and creamy texture make them ideal for the pie, ensuring they cook evenly and contribute to the overall flavor and texture.
What meat is in meat and potato pie?
meat and potato pie typically includes beef chuck as the main meat ingredient. The beef chuck is cut into 1-inch cubes and cooked until tender in the filling of the pie.
What is the best way to thicken the filling for meat and potato pie?
The best way to thicken the filling for meat and potato pie is to create a slurry with flour and water. Mix flour with water to form a smooth paste and add it to the simmering filling, stirring until thickened.
How can I prevent meat And potato pie crust from becoming soggy?
To prevent meat And potato pie crust from becoming soggy, you can brush the bottom crust with beaten egg or melted butter before adding the filling. This creates a protective barrier and helps to keep the crust crisp.
Is it necessary to poke holes in the bottom crust of meat and potato pie?
It is not necessary to poke holes in the bottom crust of meat and potato pie. The pie filling typically does not release excessive moisture that would require venting through holes in the crust.
Do you chill meat and potato pie crust before baking?
No, the meat and potato pie recipe does not call for chilling the crust before baking. The crust is typically added directly to the filling and baked together.
How do I make my bottom meat and potato pie crust crispy?
To make the bottom meat and potato pie crust crispy, try blind baking it before adding the filling. This involves pre-baking the crust for a short time to allow it to crisp up without becoming soggy from the filling.
Why does my meat and potato pie fall apart?
Your meat and potato pie may fall apart if the filling is too watery or if the pie hasn’t cooled and set properly before slicing. Ensure the filling has thickened adequately and allow the pie to cool before slicing.
Can I make meat and potato pie in advance?
Yes, you can make meat and potato pie in advance. You can prepare the filling and pastry dough 2 days ahead of time, store them separately in the refrigerator, and then assemble and bake the pie when ready to serve.
Try More Mary Berry Recipes:
- Mary Berry Chicken And Mushroom Pie
- Mary Berry Cheese And Onion Pie Recipe
- Mary Berry Vegetarian Cottage Pie
Mary Berry Meat And Potato Pie Nutrition Facts
Amount Per Serving
- Calories 563.0
- Total Fat 18.0 g
- Saturated Fat 5.7 g
- Cholesterol 53.1 mg
- Sodium 811.0 mg
- Potassium 1,508.6 mg
- Total Carbohydrate 72.2 g
- Dietary Fiber 6.7 g
- Sugars 2.2 g
- Protein 28.7 g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Meat And Potato Pie Recipe
Description
Mary Berry Meat and Potato Pie is made with beef chuck, baby red potatoes, carrots, and a homemade crust. This British Mary Berry’s Meat and Potato Pie recipe takes about 3 hours and 5 minutes to prepare, including baking and rest time, and serves 4-6 people.
Ingredients
For the filling:
For the crust:
Instructions
- In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Dry the beef with paper towels and season with pepper and 1 teaspoon of salt.
- Place half of the meat in the pot and brown on all sides, about 4 to 5 minutes. Remove to a plate.
- Cook the remaining beef in the same manner, then transfer it to a plate and add the final tablespoon of olive oil to the pot.
- Carrots, garlic, and onion should be added to the pot once the butter has melted. For 3–4 minutes with constant stirring, the vegetables should begin to soften.
- Mix in the tomato paste and 1 tablespoon of flour. Beer, beef broth, and 1/2 teaspoon of salt should be stirred in once the minute has elapsed.
- Put the steak back in the pot. Bring to a boil, then reduce heat to a simmer; cover and cook gently for 45 minutes to 1 hour, or until meat is tender.
- Toss in the potatoes and cook, covered, for 15 minutes, or until fork-tender.
- In a small bowl, mix the remaining 3 tablespoons of flour with the 1/3 cup of water.
- Put in the pot, stir, and cook for 5 minutes with the lid off, or until the mixture has thickened. If extra salt is needed, give it a taste.
- Turn off the heat and transfer to a pie plate with a deep 9-inch well. Set aside for 45 minutes to cool.
- In a large bowl, whisk together the flour and salt. The butter and flour should be mixed together with a pastry cutter until the mixture looks like little pebbles.
- Add the egg yolk, vinegar, and chives to the flour after beating the egg yolk with 2 tablespoons of ice water with a fork in a small bowl.
- Combine ingredients by mixing and kneading them in the bowl. Add more ice water by the spoonful until the dough comes together when squeezed.
- The dough should be turned out onto a clean work area and kneaded until a ball is formed. Form a disk and then seal it in plastic. Put in the fridge for at least 30 minutes and up to overnight.
- Turn the oven temperature up to 400 degrees.
- Flour a work surface and roll out the dough into a 13-inch circle. Cover the filling in the pie plate with the pastry.
- To seal the dough, fold the excess under itself and press the folds together with your fingertips. Make 3 narrow cuts in the middle for venting steam.
- Brush the egg wash all over the dough after beating the whole egg in a bowl with a fork.
- Put the pie plate on a baking sheet to catch any juices that may spill over.
- Bake for 40 to 45 minutes, or until the crust is golden and crisp and the filling is bubbling.
For the filling:
For the crust:
Notes
- Browning the meat: When browning the beef for the filling, ensure the heat is high enough to achieve a nice sear on all sides. This helps develop a rich flavor and adds depth to the pie.
- Use stout beer: Stout beer, such as Guinness, adds a robust and malty flavor to the filling. It complements the beef and other ingredients, enhancing the overall taste of the pie.
- Don’t overcook the potatoes: To ensure the potatoes in the filling are perfectly cooked, be mindful of the cooking time. Overcooking can result in mushy potatoes, while undercooking can leave them too firm. Aim for fork-tender texture.
- Chilling the pastry dough: After preparing the pastry dough, allow it to chill in the fridge for at least 30 minutes. This rest time helps the dough firm up, making it easier to roll out and handle.
- Vent the steam: Making a few small cuts in the center of the pastry before baking allows steam to escape during cooking, preventing the pie from becoming soggy and ensuring a crisp and golden crust.
- Let it rest before serving: Once the pie is baked, resist the temptation to dig in immediately. Allowing the pie to rest for about 10–15 minutes before serving helps the filling set, making it easier to slice and enhancing the flavors.