The Hearty Meat and Potato Pie Recipe Everyone Will Love

Hearty meat and potato pie brings comfort straight to your dinner table with its rich, savory embrace.

Layers of tender beef and soft potatoes nestle beneath a golden, flaky crust that promises warmth in every bite.

British culinary traditions shine through this classic dish, offering a robust meal that feels like a culinary hug.

Home cooks appreciate how simple ingredients can create such a satisfying masterpiece.

Seasonal root vegetables and premium ground meat blend seamlessly, creating depth and complexity.

Rustic and unpretentious, this pie speaks to anyone seeking a wholesome, filling meal that connects you with generations of home cooking.

Let’s uncover the secrets to crafting this delectable classic that will make everyone at the table ask for seconds.

Why Mary Berry Meat And Potato Pie Recipe Is A Hearty Classic

• Savor Hearty Comfort: This meat and potato pie delivers ultimate comfort food with rich, warming flavors that hug your taste buds like a culinary embrace.
• Master Complex Cooking: Learn professional-level pastry techniques and meat braising skills that transform simple ingredients into an impressive, restaurant-quality dish.
• Perfect for Gatherings: Ideal for family dinners, potlucks, or weekend meals where you want to create a memorable centerpiece that feeds multiple people with one delicious preparation.
• Seasonal Crowd-Pleaser: Works beautifully during cooler months, offering a satisfying meal that combines tender meat, soft potatoes, and flaky homemade pastry in every delectable bite.

Ingredients For Mary Berry Meat And Potato Pie Recipe

• Beef: A rich and hearty meat that provides the main flavor and substance of the pie.

• Onions, Carrots, Celery: A classic mirepoix that adds depth and aromatic base to the filling.
• Potatoes: Tender chunks that bring heartiness and substance to the pie.

• Beer: Adds complex flavor and helps tenderize the meat.
• Beef Broth: Provides additional savory depth to the pie filling.
• Tomato Paste: Enhances the richness and color of the meat sauce.
• Flour: Used for thickening the sauce and creating a smooth consistency.
• Chives: Adds a mild onion flavor to the pastry dough.

• Flour: The base for creating a tender, flaky pie crust.
• Butter: Provides richness and helps create a crisp, golden pastry.
• Egg Yolk: Helps bind the dough and creates a rich, golden finish.
• Egg (for brushing): Gives the pie a beautiful golden-brown sheen.

• Water: Used to create a flour slurry for thickening the pie filling.

Steps To Make Mary Berry Meat And Potato Pie Recipe

Step 1: Sizzle the Beef

Heat a large skillet and cook the beef in batches, ensuring each piece gets a beautiful golden-brown crust. Transfer the browned beef to a separate plate and set aside.

Step 2: Create a Flavor Base

Melt butter in the same skillet and gently soften the vegetables. Stir in tomato paste and flour to develop a rich foundation. Pour in beer and broth, then return the beef to the pan. Let everything simmer together for one hour, allowing the flavors to meld and deepen.

Step 3: Introduce Potatoes and Thicken

Add potatoes to the simmering mixture and cook for 15 minutes until tender. Create a flour-water slurry and stir it in to thicken the filling. Remove from heat and let the mixture cool completely.

Step 4: Craft the Pastry Dough

Combine flour, butter, egg yolk, and chopped chives to create a tender, herb-infused pastry dough. Wrap the dough and refrigerate for 30 minutes to firm up.

Step 5: Assemble the Pie

Roll out the chilled dough and line a pie dish with the bottom crust. Pour in the cooled meat and potato filling. Cover with the remaining pastry, sealing the edges and cutting decorative vents on top. Brush the surface with beaten egg for a golden finish.

Step 6: Bake to Perfection

Preheat the oven to 400°F. Bake the pie for 40-45 minutes until the crust turns a stunning golden brown and the filling bubbles enticingly around the edges.

Tips For A Better Meat And Potato Pie

• Select Quality Meat: Choose chuck or stewing beef with good marbling for tender, flavorful filling that breaks down beautifully during slow cooking.
• Control Meat Browning: Brown meat in small batches to prevent steaming and ensure deep caramelization, creating rich flavor foundations for the pie.
• Master Pastry Technique: Keep pastry ingredients cold and handle minimally to achieve a flaky, light crust that complements the hearty meat filling.
• Balance Liquid Ratio: Use beer and broth strategically to create depth while preventing the filling from becoming too watery or dry during simmering.
• Perfect Baking Timing: Watch pie closely during final 15 minutes of baking to achieve golden-brown crust without burning, rotating if needed for even coloration.

Twists On Mary Berry Meat And Potato Pie Recipe

• Vegetarian Shepherd's Pie: Replace beef with lentils, mushrooms, or plant-based meat substitute for a hearty vegetarian version.
• Lamb and Herb Pie: Swap beef for tender lamb, add rosemary and thyme for a rich, aromatic flavor profile.
• Gluten-Free Comfort Pie: Use gluten-free flour for pastry and filling, replace beer with gluten-free stock for celiac-friendly option.
• Low-Carb Cauliflower Topping: Substitute potato layer with mashed cauliflower to reduce carbohydrates and add extra nutrients.

Pairing Ideas For Mary Berry Meat And Potato Pie Recipe

• Boost Beer Pairing: Select a robust brown ale or hearty stout to complement the rich beef and savory pie flavors, enhancing the meat's deep umami notes.
• Match Malty Companions: Choose crisp, medium-bodied Irish red ale or porter that balances the pie's richness with subtle caramel undertones and clean finish.
• Create Rustic Side Symphony: Serve alongside tangy green salad with sharp vinaigrette or pickled vegetables to cut through the pie's heavy texture and provide refreshing contrast.
• Enhance Comfort Plate: Pair with roasted root vegetables like carrots or parsnips to echo the pie's earthy potato and meat profile, creating a harmonious traditional British-style meal experience.

How To Store Mary Berry Meat And Potato Pie Recipe

• Store leftover pie in an airtight container for up to 3-4 days in the refrigerator. Cover tightly with plastic wrap or aluminum foil to maintain moisture and prevent absorption of other food odors.
• Wrap individual portions or the entire pie securely in plastic wrap, then in freezer-safe aluminum foil. Freeze for up to 2-3 months. Label with the date to track storage time.
• Thaw overnight in the refrigerator. Preheat oven to 180°C. Cover pie loosely with foil to prevent burning. Warm for 20-25 minutes until heated through and crispy.
• Cut a slice and microwave on medium power for 2-3 minutes, rotating halfway.

FAQs For Mary Berry Meat And Potato Pie Recipe

• What ingredients make the pie filling flavorful?

Beer and beef broth add deep, rich flavors to the meat filling, creating a savory and complex taste profile that elevates the traditional meat and potato pie.

• Can I substitute the beer in the recipe?

Yes, you can replace beer with beef stock or red wine for similar depth of flavor. If avoiding alcohol, use additional beef broth or even apple cider for a comparable richness.

• Why do I need to brown the beef in batches?

Browning beef in batches ensures each piece develops a golden, caramelized exterior, which locks in flavor and prevents steaming. This technique creates a more intense and robust meat flavor in the pie.

Meat And Potato Pie Recipe

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4.6 from 8 reviews

• Total Time: 2 hrs 25 mins
• Yield: 6 1x

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Description

Hearty meat and potato pie delivers classic British comfort with rich, savory filling nestled beneath golden, flaky pastry. Generous layers of tender beef and perfectly seasoned potatoes promise a satisfying meal that will comfort and delight you.

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Ingredients

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Meat:

• 2 pounds (0.9 kilograms) beef chuck, cubed
• 1 1/2 teaspoons salt and pepper

Vegetables:

• 2 carrots, chopped
• 2 garlic cloves
• 1 onion
• 1 pound (0.45 kilograms) baby red potatoes

Pie Crust and Additional Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup flour
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 tablespoon cold butter
• 1 tablespoon tomato paste
• 1 cup stout
• 1 cup beef broth
• 1 egg yolk
• 1 whole egg
• 1 tablespoon vinegar
• 1/4 cup chopped chives

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Instructions

1. Sear beef in small batches over high heat until deeply caramelized, then transfer to a separate plate.
2. In the same pan, melt butter and gently sauté vegetables until translucent, then incorporate tomato paste and flour, creating a rich base.
3. Deglaze with beer and beef broth, returning meat to the pan, and allow to gently simmer for approximately 60 minutes, developing deep flavors.
4. Introduce diced potatoes to the mixture, continuing to simmer for an additional 15 minutes until tender.
5. Create a cornstarch slurry to thicken the filling, stirring until the sauce reaches a velvety consistency, then allow to cool completely.
6. Prepare pastry dough by combining flour, cold butter, egg yolk, and chopped chives, working quickly to prevent overheating.
7. Refrigerate pastry dough for half an hour to ensure optimal texture and ease of handling.
8. Transfer cooled meat filling into a pie dish, ensuring even distribution.
9. Roll out remaining pastry and carefully drape over the filling, crimping edges to create a tight seal.
10. Cut decorative steam vents across the top crust and brush with beaten egg for a golden, glossy finish.
11. Bake in a preheated oven at 200°C for 40-45 minutes, until the crust turns a rich, amber brown and filling bubbles enticingly.

Notes

• Browning beef in small batches ensures deep, rich flavor development and prevents steaming the meat.
• Mix different ground meats like beef and pork for more complex taste profile and interesting texture variations.
• Consider using root vegetables like parsnips or turnips alongside potatoes to add subtle sweetness and nutritional diversity.
• Gluten-free option: Replace wheat flour with cornstarch or almond flour in both filling and pastry for celiac-friendly version.

• Prep Time: 30 mins
• Cook Time: 1 hr 55 mins
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 512 kcal
• Sugar: 3 g
• Sodium: 620 mg
• Fat: 29 g
• Saturated Fat: 11 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.5 g
• Carbohydrates: 32 g
• Fiber: 4 g
• Protein: 36 g
• Cholesterol: 130 mg