Mary Berry Humble Pie Recipe

Hearty minced beef and a crisp, buttery shortcrust lid elevate this Mary Berry humble pie to a family favorite you’ll always want at the heart of your Sunday dinner table. It’s delicious with creamy mashed potatoes, steamed seasonal greens, a generous ladle of rich onion gravy, a side of honey-glazed carrots; in fact most things.

Jump to Recipe

Mary Berry Humble Pie Recipe Ingredients

• 500 g (1.1 lbs) lean minced beef
• 1 large onion, finely chopped
• 2 medium carrots, diced small
• 1 celery stick, finely chopped
• 1 tablespoon plain flour
• 300 ml (1/2 pint) beef stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato purée
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper

For the Pastry:

• 250 g (9 oz) plain flour
• 125 g (4.5 oz) cold butter, cubed
• 1 large egg, beaten (for glaze)
• 2–3 tablespoons cold water

How To Make Mary Berry Humble Pie Recipe

1. Brown the filling: Heat a large, heavy-based saucepan over medium-high heat. Add the minced beef and cook, breaking it up with a wooden spoon, until it is browned all over. If there is excess fat, carefully drain it away. Add the chopped onion, carrots, and celery, and sauté for about 5 to 8 minutes until the vegetables begin to soften and become fragrant.
2. Thicken the gravy: Sprinkle the tablespoon of flour over the meat and vegetable mixture. Stir well for a minute to coat everything; this ensures your pie filling has a thick, luscious gravy rather than being watery. Stir in the tomato purée, Worcestershire sauce, and dried thyme.
3. Simmer to tenderness: Gradually pour in the beef stock while stirring constantly. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and simmer for 25 to 30 minutes. The meat should be tender, and the sauce should be thick and glossy. Season generously with salt and black pepper, then pour the mixture into a 1.5-litre (2.5-pint) pie dish and allow it to cool slightly.
4. Prepare the shortcrust: While the filling cools, make the pastry. Sift the flour into a bowl and add the cold, cubed butter. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the cold water a tablespoon at a time, mixing with a rounded knife until the dough just comes together. Wrap in plastic wrap and chill in the fridge for 15 minutes.
5. Assemble the pie: Preheat your oven to 200°C (180°C fan). On a lightly floured surface, roll out the pastry so it is slightly larger than your pie dish. Dampen the rim of the dish with a little water. Lift the pastry over the filling, trim the edges, and press down firmly to seal. Use a fork or your fingers to crimp the edges for a professional Mary Berry finish.
6. Glaze and bake: Brush the top of the pastry generously with the beaten egg. Make a small slit in the center of the lid to allow steam to escape. Bake in the center of the oven for 25 to 30 minutes, or until the pastry is a deep golden brown and the filling is bubbling hot. Serve immediately.

Recipe Tips

• The Cooling Stage: It is vital to let the meat filling cool slightly before adding the pastry lid. If the filling is steaming hot, it will melt the fat in the pastry prematurely, leading to a “soggy bottom” or a lid that doesn’t rise correctly.
• Pastry Handling: Work quickly and keep your ingredients cold. The less you handle the pastry, the shorter and crispier it will be. Over-working the dough develops gluten, which makes the crust tough.
• Vegetable Variations: You can add a handful of frozen peas or diced swede to the filling to make it go even further. Mary often suggests using whatever root vegetables you have in the cupboard.
• The “Humble” Secret: Use a high-quality beef stock or a splash of red wine if you have it leftover; it adds a sophisticated depth to what is otherwise a very simple, economical dish.

What To Serve With Mary Berry Humble Pie Recipe?

This Mary Berry Humble Pie Recipe is a robust, savory meal that needs a soft or fresh pairing! A mountain of Creamy Buttery Mashed Potatoes is the quintessential choice for soaking up the beef gravy. For a lighter touch, a side of Steamed Savoy Cabbage with Nutmeg adds a lovely fresh crunch that pairs perfectly with the rich beef! A side of Pickled Walnuts or a glass of Chilled Ale pairs wonderfully with the thyme and Worcestershire notes.

How To Store Mary Berry Humble Pie Recipe

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Reheat individual portions in the oven at 180°C for 15 minutes to ensure the pastry stays crisp. Microwaving is faster but will turn the pastry soft.
• Freezing: You can freeze the pie either baked or unbaked. If unbaked, wrap tightly in foil and freeze for up to 3 months. Bake from frozen, adding an extra 15 minutes to the cooking time.

Mary Berry Humble Pie Recipe Nutrition Facts

• Calories: 540 kcal (per serving)
• Total Fat: 32 g
• Saturated Fat: 18 g
• Cholesterol: 110 mg
• Sodium: 680 mg
• Total Carbohydrates: 38 g
• Protein: 26 g
• Fiber: 3 g

Nutrition information is estimated and may vary based on meat leanness.

FAQs

Try More Recipes:

• Mary Berry Pecan Pie​ Recipe
• Mary Berry Key Lime Pie​ Recipe
• Mary Berry Chicken And Bacon Pie​ Recipe