As the weather turns colder and the days grow shorter, there’s nothing quite like settling in with a warm and comforting meal. And who better to guide us through this culinary journey than the legendary Mary Berry? In her cookbook, ‘Mary Makes It Easy,’ she shares her delightful recipe for a beef pie that’s as simple to make as it is satisfying to eat.
This is a dish that truly embodies the spirit of autumn, with its rich flavors and hearty ingredients. Imagine tender, slow-cooked beef mingling with a creamy garlic and cheese filling, all enveloped in a golden, flaky filo pastry crust. It’s a recipe that’s sure to impress both young and old, making it perfect for family gatherings or a cozy night in.
Mary emphasizes the ease of this recipe, highlighting the convenience of using filo pastry. “A great dish for a gang – make it ahead and bake it to serve. You can replace the aubergine with courgettes if preferred. “Using filo pastry makes it a very easy topping. Freeze any leftover filo; just wrap it up well and it’ll be ready for another occasion.”
Here’s what you’ll need to create your own Mary Berry-inspired beef pie:
* 400g lean minced beef
* Two onions (diced)
* Three garlic cloves (finely grated)
* Two small aubergines
* Two tins of chopped tomatoes (400g each)
* One tub of full-fat cream cheese (280g)
* Half a teaspoon of sugar
* One tablespoon of tomato puree
* One tablespoon of thyme
* Four tablespoons of parsley
* Four tablespoons of sunflower oil
Let’s get cooking!
1. Preheat your oven to 200C (180C Fan or Gas Mark 6) and line a large baking sheet with baking paper.
2. Heat two tablespoons of sunflower oil in a large frying pan over a medium heat. Add the diced onions and cook for three minutes.
3. Add the mince to the pan and brown on a high heat, breaking up the meat with a wooden spoon as it cooks.
4. Add two-thirds of the grated garlic and cook for 30 seconds.
5. Stir in the tomato puree, chopped tomatoes, and sugar. Mix well and cover the frying pan with a lid.
6. Bring the mixture to a boil, then reduce the heat and simmer for one hour until the beef is tender.
7. While the beef mixture simmers, cut the aubergine into slices and place them on the prepared baking sheet. Drizzle with the remaining two tablespoons of sunflower oil and place in the oven for 20 minutes until lightly browned and softened.
8. In a bowl, combine the cream cheese with the remaining garlic and half the parsley.
9. Once the beef is cooked, stir in the thyme and the remaining parsley.
10. Spoon half the beef mixture into the base of a shallow round baking dish.
11. Arrange a single layer of the baked aubergine slices on top of the beef.
12. Spread the cream cheese mixture evenly over the aubergines.
13. Top the dish with the remaining beef mixture.
14. Place the filo pastry over the top of the baking dish and brush with melted butter.
15. Bake in the oven for 25 to 30 minutes, or until the pie is bubbling, golden, and crispy.
Serve your delicious beef pie immediately and enjoy the warmth and comfort of this truly satisfying autumn dish.
