Mary Berry Highland Pie Recipe

This delicious Highland Pie is a comforting dish packed with tender beef, rich gravy, and flaky puff pastry. The beef is slow-cooked with onions, celery, and red wine, making it full of flavor and perfect for a cozy meal. The golden pastry on top gives it a beautiful, crispy finish.

Ingredients Needed:

• 2 tbsp sunflower oil
• 2.2 lbs beef shank, trimmed and diced
• 2 onions, sliced
• 3 sticks of celery, sliced
• 2 cloves of garlic, crushed
• ¼ cup all-purpose flour
• 2 cups red wine
• 10 fl. oz beef stock
• 1 tbsp tomato puree
• 1 tbsp chopped thyme
• 1 13.75oz jar pickled walnuts, drained and quartered
• 1 lb pre-made puff pastry
• 1 egg, beaten

How To Make Highland Pie Recipe?

1. Preheat the oven: Set it to 160°C. Use a 3-pint ovenproof dish.
2. Brown the beef: Heat oil in a deep pan. Add the beef in batches, searing until browned. Remove and set aside.
3. Cook the vegetables: In the same pan, fry onions and celery for 4-5 minutes until soft. Add garlic and cook for 30 seconds. Return the beef to the pan.
4. Make the gravy: In a bowl, mix flour with red wine until smooth. Stir in the beef stock, tomato puree, and thyme. Pour into the pan, stir well, and bring to a boil.
5. Slow cook the beef: Cover the pan with a lid and transfer to the oven. Cook for 3 to 3.5 hours, until the beef is tender.
6. Add the walnuts: Stir in the pickled walnuts, then transfer the mixture into an ovenproof dish. Let it cool. Place a tea cup or pie funnel in the center to support the pastry.
7. Increase oven temperature: Turn the oven up to 200°C.
8. Prepare the pastry: Roll out the puff pastry on a floured surface. Cut four 1cm-wide strips from it.
9. Assemble the pie: Wet the edges of the dish with water. Stick the pastry strips along the rim, then wet them again. Lay the large pastry sheet on top, pressing the edges to seal. Crimp the edges and cut two small holes to let steam escape.
10. Bake the pie: Brush with egg wash, add pastry decorations if desired, and brush again. Bake for 45 minutes, until golden and crispy.

Recipe Tips:

• Sear the Beef for Extra Flavor: Browning the beef in small batches before slow-cooking adds deep, rich flavor to the gravy. Don’t rush this step—let the meat get a good golden crust.
• Use a Pie Funnel or Cup to Prevent a Soggy Crust: Placing a small cup or pie funnel in the center of the filling helps steam escape, keeping the pastry crispy instead of soggy.
• Let the Filling Cool Before Adding Pastry: If the filling is too hot when adding the pastry, the butter in the pastry melts too soon, making it soft instead of flaky. Let it cool to at least room temperature before covering.
• Seal the Edges Well for a Perfect Crust: Wet the dish edges before sticking the pastry strips. This creates a tight seal, keeping the pie from bubbling over and ensuring the pastry stays crisp.
• Cut Steam Holes to Prevent a Collapsed Pastry: Use a sharp knife to make two small holes in the top of the pastry before baking. This lets steam escape, stopping the pastry from puffing up too much and cracking.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Highland Pie cool down to room temperature. Then, wrap it well or put it in a sealed container. Keep it in the fridge for up to 4 days.
• Freeze: Once cooled, wrap the pie in foil or put it in a freezer-safe container. Freeze for up to 3 months.
• Reheat: If you prefer just reheating the filling, scoop it into a pan and warm over low heat, stirring occasionally, until hot.

Nutrition Facts:

• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 620mg
• Potassium: 750mg
• Total Carbohydrate: 45g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 38g

Mary Berry Highland Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

3

hours 

30

minutes

Calories

580

kcal

This delicious Highland Pie is a comforting dish packed with tender beef, rich gravy, and flaky puff pastry. The beef is slow-cooked with onions, celery, and red wine, making it full of flavor and perfect for a cozy meal. The golden pastry on top gives it a beautiful, crispy finish.

Ingredients

• 2 tbsp sunflower oil

• 2.2 lbs beef shank, trimmed and diced

• 2 onions, sliced

• 3 sticks of celery, sliced

• 2 cloves of garlic, crushed

• ¼ cup all-purpose flour

• 2 cups red wine

• 10 fl. oz beef stock

• 1 tbsp tomato puree

• 1 tbsp chopped thyme

• 1 13.75oz jar pickled walnuts, drained and quartered

• 1 lb pre-made puff pastry

• 1 egg, beaten

Directions

• Preheat the oven: Set it to 160°C. Use a 3-pint ovenproof dish.
• Brown the beef: Heat oil in a deep pan. Add the beef in batches, searing until browned. Remove and set aside.
• Cook the vegetables: In the same pan, fry onions and celery for 4-5 minutes until soft. Add garlic and cook for 30 seconds. Return the beef to the pan.
• Make the gravy: In a bowl, mix flour with red wine until smooth. Stir in the beef stock, tomato puree, and thyme. Pour into the pan, stir well, and bring to a boil.
• Slow cook the beef: Cover the pan with a lid and transfer to the oven. Cook for 3 to 3.5 hours, until the beef is tender.
• Add the walnuts: Stir in the pickled walnuts, then transfer the mixture into an ovenproof dish. Let it cool. Place a tea cup or pie funnel in the center to support the pastry.
• Increase oven temperature: Turn the oven up to 200°C.
• Prepare the pastry: Roll out the puff pastry on a floured surface. Cut four 1cm-wide strips from it.
• Assemble the pie: Wet the edges of the dish with water. Stick the pastry strips along the rim, then wet them again. Lay the large pastry sheet on top, pressing the edges to seal. Crimp the edges and cut two small holes to let steam escape.
• Bake the pie: Brush with egg wash, add pastry decorations if desired, and brush again. Bake for 45 minutes, until golden and crispy.

Notes

• Sear the Beef for Extra Flavor: Browning the beef in small batches before slow-cooking adds deep, rich flavor to the gravy. Don’t rush this step—let the meat get a good golden crust.
• Use a Pie Funnel or Cup to Prevent a Soggy Crust: Placing a small cup or pie funnel in the center of the filling helps steam escape, keeping the pastry crispy instead of soggy.
• Let the Filling Cool Before Adding Pastry: If the filling is too hot when adding the pastry, the butter in the pastry melts too soon, making it soft instead of flaky. Let it cool to at least room temperature before covering.
• Seal the Edges Well for a Perfect Crust: Wet the dish edges before sticking the pastry strips. This creates a tight seal, keeping the pie from bubbling over and ensuring the pastry stays crisp.
• Cut Steam Holes to Prevent a Collapsed Pastry: Use a sharp knife to make two small holes in the top of the pastry before baking. This lets steam escape, stopping the pastry from puffing up too much and cracking.