Mary Berry Meat and Potato Pie Recipe

This Mary Berry Meat and Potato Pie is a wholesome and warming recipe, which calls for chunks of braising steak and floury potatoes. It’s a traditional family comfort food, ready in about 2 hours and 30 minutes.

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Mary Berry Meat and Potato Pie Ingredients

For the Filling

700g (1lb 9oz) braising steak (or stewing beef), cut into 2.5cm cubes
2 tbsp sunflower oil
2 large onions, chopped
2 tbsp plain flour
600ml (1 pint) beef stock
1 tbsp Worcestershire sauce
500g (1lb 2oz) potatoes (Maris Piper or King Edward), peeled and cut into 2.5cm cubes
Salt and freshly ground black pepper

For the Pastry

350g (12oz) ready-made shortcrust pastry (or homemade with 225g flour and 100g butter)
1 egg, beaten (for glazing)

How To Make Mary Berry Meat and Potato Pie

Brown the beef: Heat the oil in a large flameproof casserole or heavy-based saucepan over high heat. Season the beef cubes with salt and pepper. Fry the beef quickly in batches until browned on all sides. Remove the beef with a slotted spoon and set aside.
Soften the onions: Add the chopped onions to the remaining fat in the pan (add a little more oil if needed). Fry gently for a few minutes until softened but not browned.
Thicken the sauce: Sprinkle the flour over the onions and stir well to coat. Cook for 1 minute to cook out the raw flour taste. Gradually stir in the beef stock and Worcestershire sauce, scraping up any sediment from the bottom of the pan.
Simmer the meat: Return the browned beef to the pan. Bring to a boil, stirring until the sauce thickens slightly. Cover with a lid, reduce the heat to low, and simmer gently for about 1 hour and 30 minutes, or until the meat is becoming tender.
Add the potatoes: Add the potato cubes to the pan. Stir well, cover again, and simmer for a further 15–20 minutes until the potatoes are just tender but still holding their shape. Taste and adjust the seasoning.
Cool the filling: Transfer the meat and potato mixture to a 1.2-liter (2-pint) pie dish. It is crucial to let the filling cool completely (or at least until lukewarm). If you put pastry on hot filling, the steam will make the pastry soggy and it will sink.
Prepare the pastry: Preheat the oven to 200°C (180°C Fan/Gas 6). Roll out the shortcrust pastry on a lightly floured surface until it is slightly larger than the top of the pie dish. Cut a thin strip of pastry from the edges.
Top the pie: Brush the rim of the pie dish with a little water or beaten egg. Press the thin pastry strip onto the rim. Brush the strip with egg. Lift the main pastry lid over the pie, pressing the edges down to seal. Trim off any excess pastry and crimp the edges with your fingers or a fork. Cut a small slit in the center to allow steam to escape.
Bake until golden: Brush the top of the pastry generously with the beaten egg. Bake for 30–35 minutes until the pastry is crisp and golden brown and the filling is piping hot.

Recipe Tips

Meat selection: Mary always recommends braising steak (chuck steak) for pies. It has enough fat to stay moist during the long simmer but becomes incredibly tender. Avoid lean “frying steak” as it will dry out.
Why cool the filling? This is the most common mistake. Placing cold pastry over a steaming hot stew melts the butter in the pastry before it hits the oven, resulting in a greasy, sunken lid.
Potato type: Use a floury potato like Maris Piper or King Edward. They will thicken the gravy slightly as they cook, whereas waxy potatoes (like reds) will remain hard and separate from the sauce.
Time saver: You can make the filling up to step 6 a day in advance and keep it in the fridge. This actually improves the flavor and ensures the filling is perfectly cold for the pastry.

What To Serve With Mary Berry Meat and Potato Pie

This hearty pie is a meal in itself but benefits from green sides.

Garden Peas: A splash of color and sweetness.
Steamed Cabbage: Buttered savoy cabbage is traditional.
Roasted Carrots: Adds sweetness to the savory plate.
Gravy: Extra gravy on the side is never a bad idea.

How To Store Mary Berry Meat and Potato Pie

Refrigerate: Store the cooked pie in the fridge for up to 3 days.
Freeze (Unbaked): You can assemble the cold filling and pastry lid and freeze the unbaked pie for up to 3 months. Bake from frozen (add 20 minutes to cooking time).
Freeze (Baked): Freeze the cooked pie in portions. Defrost thoroughly before reheating.
Reheat: Reheat in a 180°C oven for 20-25 minutes to re-crisp the pastry. Microwaving will make the pastry soggy.

Mary Berry Meat and Potato Pie Nutrition Facts

Calories: 620kcal
Protein: 32g
Carbohydrates: 45g
Fat: 34g
Saturates: 12g
Sugar: 3g
Salt: 1.4g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Can I use puff pastry instead?

Yes, Mary Berry often uses puff pastry for a lighter, flaky lid. If using puff pastry, bake at a slightly higher temperature (220°C/200°C Fan) for the first 10 minutes to ensure a good rise.

Do I need to par-boil the potatoes?

In this recipe, the potatoes are cooked in the gravy with the meat (step 5). This saves on washing up and allows the potatoes to absorb the beef stock flavor.

Can I add carrots to the filling?

While a traditional u0022Meat and Potato Pieu0022 is strictly meat, onions, and potatoes, Mary often adds sliced carrots in her variations for extra sweetness and nutrition. Add them at the same time as the onions.

Try More Recipes:

Mary Berry Filo Pastry Mince Pies Recipe
Mary Berry Roast Beef Recipe
Mary Berry Pork Stroganoff Recipe