Mary Berry Autumn Beef Pie With Filo Crust Recipe [Tips & Tricks]

If you’re looking to elevate your autumn dinner game, Mary Berry’s Autumn Beef Pie with Filo Crust is an absolute must-try!

This recipe combines the rich, hearty flavors of tender beef, savory vegetables, and a hint of seasonal warmth, all wrapped in a wonderfully crisp and flaky filo crust. The dish is not only a cozy comfort food perfect for the cooler months, but it also adds a touch of sophistication with its beautiful golden finish. Whether you’re hosting a dinner party or just treating yourself to a delicious meal, this pie is bound to impress with its irresistible taste and texture!

Mary Berry Autumn Beef Pie With Filo Crust Recipe

Ingredients Needed

To create Mary Berry’s Autumn Beef Pie with Filo Crust, you’ll need a variety of ingredients that combine to make this dish both hearty and flavorful, with a light, crisp topping. Here’s the list of essential components:

For The Beef Filling

• Beef Stewing Meat (500g): Choose well-marbled cuts such as chuck or brisket. These types of beef break down tenderly during the slow cooking process, creating a melt-in-your-mouth texture.
• Olive Oil (2 tablespoons): For browning the beef and sautéing the vegetables. Olive oil adds a subtle flavor to the dish.
• Onion (1 large): Finely chopped to provide a sweet, savory base flavor when cooked down. Onions bring depth and balance to the rich beef filling.
• Carrots (2 medium): Chopped into small chunks or diced. Carrots lend a slight sweetness and texture to the filling.
• Celery Sticks (2): Also chopped finely to add a bit of crunch and aromatic depth.
• Garlic Cloves (2): Crushed or minced, garlic enhances the savory profile of the beef stew and gives it that unmistakable warmth.
• Red Wine (250ml): Adds a rich, slightly acidic depth of flavor. The wine also helps deglaze the pan, lifting any caramelized bits left over from browning the beef.
• Beef Stock (500ml): A high-quality beef stock will provide the base of the sauce, ensuring it’s rich and full of flavor.
• Tomato Puree (2 tablespoons): This thickens the sauce and gives it a beautiful red hue while also contributing a tangy sweetness.
• Dried Thyme (1 teaspoon): Thyme is an earthy herb that pairs perfectly with beef and vegetables. It complements the richness of the stew.
• Bay Leaves (2): These are a classic addition to stews, giving the dish a slightly floral and savory taste as it simmers.
• Salt and Pepper (to taste): Essential for seasoning, ensuring that each layer of flavor stands out without overpowering the others.

For The Filo Crust

• Filo Pastry Sheets (about 6-8 sheets): Filo pastry is light, crisp, and flaky, forming a golden and crisp topping for the beef filling. You’ll need multiple layers to achieve a satisfying crunch.
• Butter (100g): Melted butter is brushed between the layers of filo to give the crust its golden, crisp texture and rich flavor. You can substitute with olive oil for a slightly different texture and flavor.
• Fresh Parsley (for garnish, optional): Chopped parsley adds a fresh, vibrant pop of color and a bit of herbal brightness to the finished pie.

Equipment Needed

The right equipment will make the process of assembling Mary Berry’s Autumn Beef Pie with Filo Crust much smoother. Here’s a list of tools you’ll need:

• Large Frying Pan or Dutch Oven: Used for browning the beef and cooking the vegetables. A sturdy, heavy-bottomed pan is best for evenly cooking the beef and developing deep flavors.
• Large Ovenproof Pie Dish or Casserole Dish: For baking the finished pie. It’s essential to use a dish that can comfortably hold all the filling and support the filo crust without spilling over.
• Pastry Brush: For brushing the melted butter or oil between the layers of filo. This ensures that the pastry crisps up beautifully.
• Chopping Board and Knife: For preparing all the vegetables and cutting the beef into chunks.
• Measuring Cups and Spoons: To ensure the right quantities of ingredients are used, especially for liquids like wine and stock.
• Large Spoon or Ladle: To mix the beef stew filling and to help portion the mixture into the pie dish.

How To Make Mary Berry’s Autumn Beef Pie With Filo Crust

Making this pie from start to finish is a rewarding process, with several steps that allow the ingredients to meld into a rich, flavorful filling wrapped in crispy filo pastry. Here’s a detailed guide to making it:

Step 1: Prepare The Beef Filling

1. Brown the Beef: Begin by heating olive oil in a large frying pan or Dutch oven over medium-high heat. Cut the beef into bite-sized chunks and season it with salt and pepper. Brown the beef in batches, ensuring it gets a rich, golden-brown crust on all sides. This will intensify the flavor.
2. Sauté Vegetables: Once all the beef is browned, remove it from the pan and set it aside. In the same pan, add the chopped onion, carrots, and celery. Cook these for about 5 minutes, stirring occasionally, until softened and fragrant.
3. Add Garlic and Tomato Puree: Stir in the minced garlic and tomato puree, cooking for another 2 minutes to deepen the flavor.
4. Deglaze with Wine: Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom of the pan. These caramelized bits add intense flavor to the stew.
5. Simmer with Stock and Herbs: Return the browned beef to the pan, add the beef stock, thyme, and bay leaves. Bring everything to a simmer, then reduce the heat to low. Cover and cook gently for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
6. Adjust Seasoning: Taste the filling and adjust the seasoning with salt and pepper if needed.

Step 2: Assemble The Pie

1. Preheat the Oven: Preheat your oven to 200°C (180°C fan) or 400°F (350°F fan).
2. Prepare the Filo Crust: On a clean work surface, lay out the filo pastry sheets. Brush each sheet with melted butter before layering them on top of one another. You should aim for 6-8 layers to create a sturdy crust.
3. Fill the Dish: Spoon the beef filling into your prepared pie dish, spreading it out evenly.
4. Top with Filo: Carefully drape the prepared filo sheets over the beef filling, tucking in the edges around the pie dish. You can crumple the filo at the edges to create a rustic look.
5. Bake the Pie: Bake the pie in the preheated oven for 25-30 minutes or until the filo is golden brown and crispy.

Step 3: Serve And Garnish

Once the pie is out of the oven, let it cool for a few minutes before serving. You can garnish with freshly chopped parsley for a burst of color and freshness. Serve with mashed potatoes or a crisp green salad for a complete meal.

Expert Tips

1. Use Good Quality Beef: The flavor of the beef is central to this dish, so choose high-quality stewing beef that will become tender after slow cooking.
2. Don’t Rush the Browning: Take the time to brown the beef in batches. If you crowd the pan, it will steam the meat instead of browning it, which could result in a less flavorful filling.
3. Simmer Slowly: Slow cooking is key for tender beef. Allow the filling to simmer for the recommended time, as this ensures that the beef breaks down and the flavors develop.
4. Layer the Filo Pastry: Be generous with the layers of filo pastry. Multiple layers create a light yet sturdy crust that will hold up to the rich beef filling.
5. Brush with Butter Generously: For the crispiest, most golden filo crust, brush each layer of pastry thoroughly with melted butter before stacking it.

Mary Berry’s Autumn Beef Pie with Filo Crust is the perfect dish for a cozy, comforting meal. It combines tender, rich beef in a savory, aromatic stew, topped with a light, flaky filo crust that’s golden and crispy.

With its layers of flavor, this pie is sure to impress family and friends. While the cooking time is long, the end result is well worth the wait.

Whether you serve it on a chilly autumn evening or at a weekend gathering, it will undoubtedly become a favorite in your repertoire. The combination of hearty beef, vegetables, and crispy filo makes this pie a comforting, satisfying dish that’s both beautiful and delicious.

Easy Recipe Variations For Mary Berry’s Autumn Beef Pie With Filo Crust

Mary Berry’s Autumn Beef Pie with Filo Crust is already a standout dish, but that doesn’t mean you can’t get creative with some simple variations to suit different tastes, dietary preferences, or what you happen to have in your kitchen. Whether you’re craving a twist on the original or just looking for ways to adapt it, here are a few ways to experiment with the recipe.

1. Swap The Beef For Lamb Or Pork

   The rich, savory flavor of beef is a hallmark of the autumn pie, but if you prefer lamb or pork, both are excellent alternatives. Lamb, with its slightly gamey flavor, pairs wonderfully with the earthy autumnal vegetables like carrots and parsnips.

   Pork, on the other hand, offers a milder flavor that will let the spices in the filling shine. You could even try a mix of both for a unique twist.

2. Add Mushrooms For Extra Depth

   Mushrooms are a great way to deepen the umami flavor of the filling. Whether you use button mushrooms, chestnut mushrooms, or a mix of wild varieties, they bring an earthy richness that complements the beef and vegetables perfectly. Simply sauté the mushrooms in a little butter before adding them to the filling mixture for a burst of flavor.

3. Vegetarian Version

   For a vegetarian alternative, swap out the beef for a combination of lentils, chickpeas, or even quinoa for protein. A medley of autumn vegetables such as sweet potatoes, carrots, and butternut squash makes for a hearty filling.

   Adding a little bit of vegetarian stock will ensure the mixture stays moist and flavorful. You can still use the filo pastry to maintain the light, crispy texture that makes the dish so special.

4. Add Spices For A Unique Flavor Profile

   While Mary Berry’s original recipe is balanced with traditional flavors, why not spice things up a little?

   A hint of smoked paprika can add a gentle warmth to the filling, while a pinch of cinnamon or nutmeg can enhance the autumnal flavors. If you enjoy a bit of heat, a dash of chili flakes could also give it an exciting kick. Experimenting with spices can elevate the dish and make it feel uniquely yours.

5. Cheese Lover’s Twist

   Cheese and pie go hand in hand, so if you’re a fan of rich, creamy textures, consider incorporating cheese into your filling. A small amount of grated cheddar or Gruyère can be mixed into the beef mixture to create a luscious, creamy consistency. Alternatively, crumbling some blue cheese on top of the filo crust before baking will add a delightful tang and contrast to the savory filling.

6. Herbal Infusion

   Fresh herbs bring brightness and complexity to a dish, and in an autumn beef pie, they can really elevate the flavor. While the recipe may already include thyme, rosemary, and bay leaves, you can also consider experimenting with sage, oregano, or tarragon. Fresh herbs can be sprinkled directly into the filling or even used as a garnish on top of the finished pie.

Best Practices To Store Leftovers

Mary Berry’s Autumn Beef Pie with Filo Crust is a delightful dish to enjoy as leftovers, and with the right storage methods, you can ensure that it stays fresh and tasty. Here’s how to store your leftovers properly:

1. Cool Before Storing

   The first step to storing any leftover pie is allowing it to cool to room temperature. This helps prevent condensation from forming inside the storage container, which could make the pastry soggy. It’s important to allow the pie to cool completely, so give it at least an hour before placing it in the fridge.

2. Store In An Airtight Container

   To keep the pie fresh, store it in an airtight container. If the pie is too large to fit inside a single container, slice it into portions and wrap each piece tightly in plastic wrap or aluminum foil. This minimizes exposure to air, helping to preserve the flaky filo crust and the savory filling.

3. Refrigeration

   You can store the pie in the refrigerator for up to 3 days. This is usually sufficient for most leftovers, but if you don’t think you’ll finish it within that time, consider freezing it instead.

4. Freezing For Long-Term Storage

   If you have a significant amount of leftovers and want to store them for longer, freezing is an excellent option. Once the pie is completely cooled, slice it into individual portions and wrap each slice tightly in plastic wrap or foil, then place the slices in a resealable freezer bag or airtight container.

   The pie can be frozen for up to 3 months. When you’re ready to eat it, simply thaw it overnight in the fridge and reheat it in the oven until the crust is crisp and the filling is hot.

5. Reheating Tips

   Reheating is key to maintaining the texture of the pie. For best results, reheat individual slices in the oven at 180°C (350°F) for about 10-15 minutes, or until the crust becomes crispy again and the filling is thoroughly heated. Avoid using the microwave, as it can make the filo crust soggy.

What Goes Well With Autumn Beef Pie With Filo Crust

Mary Berry’s Autumn Beef Pie with Filo Crust is a hearty, comforting dish, and it pairs well with a variety of side dishes to round out the meal. Here are a few excellent pairing options to consider:

1. Roasted Root Vegetables

   Autumn is the perfect season for roasted root vegetables, and they make an excellent side dish with the rich beef pie. Try roasting a mix of parsnips, carrots, sweet potatoes, and beets with olive oil, thyme, and a sprinkle of sea salt. The caramelization from roasting enhances the natural sweetness of the vegetables, which complements the savory flavors of the pie.

2. Crisp Green Salad

   To balance the richness of the pie, a crisp green salad can provide a refreshing contrast. A simple salad of mixed greens, arugula, or spinach dressed with a light vinaigrette is perfect. For added texture, consider throwing in some toasted nuts or seeds like walnuts or pumpkin seeds.

3. Mashed Potatoes Or Creamy Potato Gratin

   If you’re craving more comfort food, mashed potatoes are a classic side dish that pairs wonderfully with the pie. Opt for creamy mashed potatoes made with butter, cream, and garlic for extra richness. Alternatively, a creamy potato gratin, with layers of thinly sliced potatoes and cheese, offers a luxurious, indulgent side to complement the savory pie.

4. Braised Greens Or Sautéed Spinach

   If you want to add some leafy greens to the meal, braised greens like kale or collard greens or sautéed spinach can be a great option. Cook them simply with a bit of garlic, olive oil, and a squeeze of lemon for an earthy and slightly tangy counterpoint to the pie’s richness.

5. Pickled Vegetables

   For an interesting contrast, serve the pie with a side of pickled vegetables. The tanginess of pickles can cut through the richness of the beef and filo crust. Consider pickled onions, gherkins, or even a tangy cabbage slaw for added texture and flavor.

Conclusion

Mary Berry’s Autumn Beef Pie with Filo Crust is a timeless, comforting dish that truly captures the essence of autumn. From its tender beef filling to its light, crispy filo topping, it’s a meal that evokes warmth, coziness, and deliciousness. Whether you stick to the traditional recipe or experiment with variations, there are endless ways to make this dish your own.

When storing leftovers, proper storage techniques-such as allowing the pie to cool before storing it in airtight containers-ensure that you can enjoy the pie days later without compromising its quality. And when it comes to pairing, a simple side of roasted vegetables, a crisp green salad, or a hearty potato dish can elevate the meal to new heights.

Ultimately, whether you’re making this pie for a special occasion or simply indulging in some autumn comfort food, it’s a dish that will never disappoint.

FAQs

What Are The Main Ingredients In Mary Berry’s Autumn Beef Pie With Filo Crust?

The main ingredients include beef, onions, carrots, garlic, thyme, red wine, beef stock, and filo pastry for the crust. You also need butter and oil for cooking, as well as flour to thicken the filling.

Can I Use A Different Type Of Meat In Mary Berry’s Autumn Beef Pie?

Yes, you can substitute the beef with lamb, chicken, or even a vegetarian alternative like mushrooms or lentils. Just adjust the cooking time to suit the meat you’re using.

How Long Does It Take To Make Mary Berry’s Autumn Beef Pie With Filo Crust?

The recipe typically takes around 2 hours to prepare and cook, including the time needed for slow-cooking the beef filling until it’s tender.

Can I Make Mary Berry’s Autumn Beef Pie Ahead Of Time?

Yes, you can prepare the filling ahead of time and store it in the fridge for up to two days. You can also freeze the pie once assembled, before baking, for up to three months.

How Do I Make Sure The Filo Crust Stays Crispy?

To keep the filo crust crispy, brush each layer of filo with melted butter or oil. Bake the pie in a preheated oven and avoid overcooking the filling, which can cause the pastry to become soggy.

Can I Use Shortcrust Pastry Instead Of Filo For The Crust?

Yes, you can substitute filo pastry with shortcrust pastry if you prefer a thicker, sturdier crust. Keep in mind the texture and flavor will be different, but it will still be delicious.

What Type Of Beef Is Best For Mary Berry’s Autumn Beef Pie?

Chuck steak or brisket are ideal for this pie as they become tender and flavorful after slow cooking. You can also use stewing beef or other braising cuts.

How Can I Thicken The Filling If It’s Too Runny?

If the filling is too runny, you can thicken it by simmering the mixture for a bit longer to reduce the liquid. Alternatively, add a spoonful of flour or cornstarch mixed with a little cold water to the filling to help it thicken.

Can I Use A Different Type Of Wine In The Recipe?

Yes, red wine is often used in the recipe, but you can substitute it with beef stock or a non-alcoholic red wine substitute if you prefer. Just keep in mind that it will affect the flavor slightly.

What Should I Serve With Mary Berry’s Autumn Beef Pie?

This pie pairs well with mashed potatoes, roasted vegetables, or a simple green salad. The rich flavors of the beef and pastry complement lighter side dishes.