Mary Berry Beef And Aubergine Pie Recipe [Tips & Tricks]

If you’re looking for a comforting, hearty dish with a bit of a twist, you absolutely have to try Mary Berry’s Beef and Aubergine Pie recipe. It’s the perfect combination of rich, tender beef and the subtle, smoky flavor of aubergine, all wrapped up in a golden, flaky pastry.

Mary Berry’s recipes are known for being simple yet full of flavor, and this pie is no exception. Whether you’re cooking for a family dinner or a special occasion, this dish will impress everyone at the table with its deliciously savory filling and satisfying texture. Plus, it’s a great way to enjoy aubergines in a new and exciting way!.

Mary Berry Beef And Aubergine Pie Recipe

Ingredients Needed

To make Mary Berry’s Beef and Aubergine Pie, you’ll need a thoughtful selection of ingredients that come together to create a rich, flavorful, and comforting dish. Each ingredient plays a vital role in building the layers of taste and texture that make this pie so special.

1. Beef Mince (Ground Beef) – This is the foundation of the pie’s filling, providing a hearty, savory flavor. Opt for lean beef mince to keep the pie filling tender and not overly greasy. The beef will be browned and simmered with the other ingredients to create a deeply savory base.

2. Aubergine (Eggplant) – Aubergines add an earthy depth to the dish, with their soft, silky texture that soaks up the flavors of the sauce. It also helps balance out the richness of the beef, making the dish lighter while still being filling. Slicing and lightly salting the aubergine beforehand helps to remove excess moisture and bitterness.

3. Onion – A finely chopped onion gives a gentle sweetness and aromatic flavor to the filling. It helps to build a savory backdrop for the meat and aubergine, and when sautéed, it becomes beautifully caramelized, adding complexity to the dish.

4. Garlic – Garlic brings a fragrant, slightly pungent edge that adds depth to the pie filling. It complements both the beef and the aubergine, offering a balance of flavors that make the pie irresistibly aromatic.

5. Tomato Paste – This thick, concentrated form of tomato adds a rich, umami flavor to the filling, deepening the color and enhancing the overall taste. The acidity from the tomatoes balances out the richness of the beef and aubergine, creating a well-rounded flavor profile.

6. Worcestershire Sauce – This iconic condiment imparts a deep umami note, adding an extra layer of complexity to the pie. It’s perfect for enhancing the beef’s savory flavor while blending well with the subtle sweetness of the onions and tomatoes.

7. Beef Stock – For a rich, savory base to the filling, beef stock is essential. It brings moisture and depth, helping to simmer and tenderize the meat, as well as enriching the overall flavor.

8. Dried Herbs – Typically, a blend of thyme, oregano, or rosemary is used in this dish. These herbs lend an earthy, slightly floral taste, complementing the savory beef and the meaty texture of the aubergine.

9. Potatoes – If you want a classic pie topping, you’ll need potatoes for the mash. Choose starchy potatoes, such as Maris Piper or Yukon Gold, as they will produce a creamy, fluffy mash that contrasts wonderfully with the hearty filling.

10. Butter and Milk (for Mash) – These are added to the mashed potatoes for richness and smoothness. The butter gives a lovely, creamy texture, while the milk helps loosen the mash to a perfect consistency for spreading over the filling.

11. Cheese (Optional) – Some variations of the recipe incorporate a sprinkling of cheese, like cheddar, on top of the mashed potatoes. This can create a golden, slightly crisp crust that adds a satisfying crunch and cheesy flavor.

Equipment Needed

Mary Berry’s Beef and Aubergine Pie requires some essential kitchen tools that will help you prepare and cook this dish with ease. Here’s what you’ll need:

1. Frying Pan – A large frying pan is key for browning the minced beef and sautéing the vegetables. The pan should have a good surface area so that the beef can brown evenly and the onions and garlic can cook without overcrowding.

2. Saucepan – For simmering the filling mixture, a medium-sized saucepan or deep skillet is ideal. It will hold the beef stock and sauce as it reduces down, allowing all the flavors to meld together.

3. Peeler and Knife – A sharp vegetable peeler and chef’s knife will help you efficiently peel the potatoes and slice the aubergines. For best results, be sure to slice the aubergines thinly to ensure they cook evenly and absorb the flavors well.

4. Potato Masher – This tool is essential for creating smooth, lump-free mashed potatoes. A sturdy masher will allow you to easily mash the boiled potatoes until they’re perfectly creamy.

5. Ovenproof Dish or Pie Dish – A deep ovenproof dish is necessary to layer your pie. Choose a dish that can comfortably fit all the ingredients with some room for the mashed potatoes on top.

6. Wooden Spoon or Spatula – A wooden spoon is great for stirring the beef and vegetable filling in the pan, ensuring that everything is evenly mixed and cooked. A spatula can help when layering the mashed potatoes on top of the filling.

7. Grater (Optional) – If you plan to add cheese to the mashed potato topping, a box grater or fine grater is helpful for shredding the cheese quickly and evenly.

How To Make Mary Berry’s Beef And Aubergine Pie

Making Mary Berry’s Beef and Aubergine Pie is a satisfying process that involves building layers of flavor and texture. Here’s how to put it all together:

1. Prepare the Ingredients

   Start by preparing your vegetables and meat. Slice the aubergines into thin rounds, sprinkle them lightly with salt, and let them sit for about 10-15 minutes to draw out moisture. Meanwhile, peel and chop the potatoes for the mash, then set them aside in a pot of cold water.

2. Cook the Mince and Vegetables

   Heat a large frying pan over medium-high heat. Add the beef mince and cook, breaking it up with a wooden spoon until it is browned all over.

   Once browned, remove excess fat if needed, and add the chopped onions and garlic. Sauté them until softened and fragrant, about 5-7 minutes.

3. Cook the Aubergine

   In a separate pan, heat some olive oil and add the sliced aubergine. Fry the slices until they’re soft and golden brown, about 5-7 minutes. Set them aside on a plate.

4. Combine the Filling

   To the beef and onion mixture, add the tomato paste, Worcestershire sauce, dried herbs, and beef stock. Stir everything together and let it simmer for about 15 minutes, allowing the flavors to meld together and the sauce to reduce. Season with salt and pepper to taste.

5. Prepare the Mashed Potatoes

   While the filling simmers, bring the potatoes to a boil in salted water and cook until tender, about 15 minutes. Drain and mash the potatoes with butter, milk, salt, and pepper until smooth and creamy.

6. Assemble the Pie

   Preheat your oven to 180°C (350°F). In a deep ovenproof dish, layer the beef and aubergine mixture first, followed by a layer of the fried aubergine slices.

   Then, top it with a generous layer of mashed potatoes. If desired, sprinkle the mashed potatoes with grated cheese for a golden, cheesy topping.

7. Bake

   Place the pie in the oven and bake for 20-25 minutes or until the top is golden brown and slightly crisp. You can place the pie under the grill for a few minutes at the end to get a more pronounced golden crust.

Expert Tips

1. Salt the Aubergine – Don’t skip the step of salting the aubergine before frying. This helps to draw out excess moisture and reduces any bitterness. After letting it sit for a while, rinse off the salt to prevent the dish from being too salty.

2. Use a Good Quality Beef Stock – The beef stock plays a crucial role in the flavor of the pie’s filling. For a deeper, richer taste, opt for a homemade stock or a high-quality store-bought version.

3. Mash Potatoes to Perfection – For the creamiest mash, use starchy potatoes and mash them while they’re still hot. This will make the potatoes fluffier and smoother, ensuring a perfectly soft topping for the pie.

4. Cheese Topping – Adding cheese to the mashed potato topping is optional, but it creates a beautiful golden, crispy crust. Choose a sharp cheese, like cheddar or Gruyère, to complement the savory filling.

5. Let the Pie Rest – Once out of the oven, allow the pie to rest for 10 minutes before serving. This helps the layers set and makes it easier to slice.

Mary Berry’s Beef and Aubergine Pie is a comforting and satisfying dish that brings together rich, savory flavors and textures. The combination of beef, aubergine, and creamy mashed potatoes makes for a wonderfully hearty meal.

With careful attention to seasoning and a few helpful techniques, this pie is sure to be a hit at your dinner table. Whether you’re preparing it for a family meal or as a special treat for friends, this pie is an excellent choice for anyone who enjoys robust, flavorful dishes that offer both comfort and culinary delight.

Easy Recipe Variations For Mary Berry’s Beef And Aubergine Pie

Mary Berry’s Beef and Aubergine Pie is a comforting, hearty dish that combines the richness of beef with the subtle, creamy flavor of aubergine, all wrapped in a flaky, golden crust. While the classic recipe is always a winner, there are plenty of easy variations to adapt this dish to different tastes, dietary preferences, or what you happen to have in the pantry. Here are some ideas to shake up the traditional recipe:

1. Swap the Beef for Lamb or Chicken: If you’re in the mood for a change, substituting the beef with lamb or chicken offers a delightful twist. Lamb pairs beautifully with aubergine, adding a savory depth that enhances the overall dish. For a leaner version, try diced chicken breast or thighs, which will soak up the rich flavors of the sauce without overpowering the other ingredients.

2. Add Extra Vegetables: One great way to boost the nutritional content of this pie is by adding extra vegetables. You could toss in some finely chopped carrots, celery, or even mushrooms. These additions will not only enhance the flavor but also give the pie more texture and visual appeal. For a more Mediterranean touch, consider adding diced zucchini or bell peppers.

3. Go Vegetarian: For a meat-free option, replace the beef with a mixture of cooked lentils, chickpeas, or a plant-based meat substitute like tofu or tempeh. Aubergine’s naturally creamy texture provides a great foundation for a vegetarian pie, and the lentils or chickpeas can mimic the hearty feel of meat while contributing an earthy, nutty flavor.

4. Spice It Up: Mary Berry’s classic recipe calls for a straightforward seasoning blend, but if you enjoy bold flavors, why not amp it up?

   Add a teaspoon of cumin, paprika, or ground coriander to the beef mixture for a warm, spiced touch. If you like a bit of heat, a pinch of chili flakes or some finely chopped fresh chili can bring an exciting kick to the pie.

5. Top It with Cheese: For an indulgent finish, sprinkle some grated cheese-cheddar, mozzarella, or even Parmesan-over the top before baking. The cheese will melt into the crust, creating a crispy, golden topping that complements the creamy filling perfectly.

6. Add a Herb Infusion: Herbs like thyme, rosemary, or basil can be easily incorporated into the pie to enhance its flavors. Chop them finely and stir them into the beef filling for an aromatic element that lifts the whole dish. You could also scatter fresh basil leaves over the finished pie for a burst of color and fresh flavor.

By playing around with these simple variations, you can put your own unique spin on Mary Berry’s Beef and Aubergine Pie without compromising the essence of this beloved dish.

Best Practices To Store Leftovers

After enjoying a warm, comforting meal of Beef and Aubergine Pie, chances are you’ll have some leftovers to store for later. Storing leftovers properly ensures they maintain their flavor and texture, and also keeps them safe to eat for a few days. Here are some best practices for storing your Beef and Aubergine Pie:

1. Cool It Down First: Before storing any leftovers, it’s important to let the pie cool to room temperature. Putting hot food directly into the fridge can raise the internal temperature of your fridge, leading to potential food safety issues. Aim to let the pie cool for no more than two hours after cooking to prevent bacterial growth.

2. Use an Airtight Container: Once the pie has cooled, transfer it to an airtight container to preserve its freshness. If you’ve made a large batch, you can also slice the pie into individual portions before storing, which makes it easier to reheat and serve later. For extra protection, consider wrapping the pie in plastic wrap or aluminum foil before placing it in the container.

3. Refrigeration: If you plan to eat your leftovers within the next 3-4 days, the best place to store them is in the fridge. The cool temperature will slow down the growth of bacteria and help maintain the quality of the dish. Keep the pie in the coldest part of the fridge, ideally at a temperature of 40°F (4°C) or below.

4. Freezing for Long-Term Storage: If you want to keep the pie for a longer period, freezing it is an excellent option. To freeze Beef and Aubergine Pie, wrap it tightly in plastic wrap and then in a layer of aluminum foil to prevent freezer burn. You can also place it in a freezer-safe airtight container. Label it with the date so you can keep track of how long it’s been frozen. It’s best to consume frozen leftovers within 3 months for optimal flavor.

5. Reheating Leftovers: When you’re ready to enjoy your pie again, reheating properly is key to preserving its texture and flavor. If you’re reheating from the fridge, you can simply pop it into the oven at 350°F (175°C) for about 20-25 minutes, or until it’s thoroughly heated. If frozen, thaw the pie overnight in the fridge and then reheat as usual. You can also reheat individual portions in the microwave, but keep in mind that the crust may not be as crispy as when reheated in the oven.

6. Avoid Repeated Reheating: To maintain the best flavor and texture, it’s advisable to only reheat the pie once. Reheating multiple times can lead to a dry filling or soggy crust. If you have multiple servings left, try reheating only the amount you plan to eat.

What Goes Well With Beef And Aubergine Pie

Beef and Aubergine Pie is a robust and savory dish that pairs well with a variety of sides and accompaniments. Whether you’re looking to complement the richness of the pie or balance it with something lighter, here are some great pairing options:

1. Salads: A light, refreshing salad is a perfect contrast to the hearty pie. Consider a green salad with mixed leaves, arugula, or spinach, dressed with a tangy vinaigrette. The acidity of the dressing will cut through the richness of the pie. You could also add some cherry tomatoes, cucumber, and red onions for extra freshness and crunch.

2. Roasted Vegetables: Roasted vegetables, such as carrots, parsnips, or sweet potatoes, provide a great complement to the pie’s flavors. Their natural sweetness and caramelization from roasting contrast wonderfully with the savory beef and aubergine filling. You can also try roasted Brussels sprouts or a medley of root vegetables for a seasonal touch.

3. Mashed Potatoes: Creamy mashed potatoes are another fantastic side dish to pair with Beef and Aubergine Pie. The smooth texture and mild flavor of the potatoes work beautifully with the pie’s bold filling. If you want to add a bit of flair, try mashed potatoes with garlic or herbs like rosemary and thyme.

4. Rice: If you prefer something lighter than mashed potatoes, a simple side of rice can be an excellent pairing. Steamed basmati rice, seasoned with a little butter and salt, will absorb the juices from the pie and balance the dish without overpowering it. For a more flavorful option, consider turmeric rice or a pilaf with herbs.

5. Crispy Bread: A crunchy, warm bread-such as a baguette, ciabatta, or a hearty sourdough-can be a great accompaniment. The crusty texture of the bread allows you to scoop up any leftover filling or gravy, making it an enjoyable addition to the meal.

6. Gravy or Sauce: A rich gravy or sauce can elevate the flavors of the Beef and Aubergine Pie even more. A simple beef gravy or a flavorful mushroom sauce would be a delicious addition, adding moisture and extra layers of flavor.

Conclusion

Mary Berry’s Beef and Aubergine Pie is a timeless, comforting dish that offers rich flavors, satisfying textures, and the kind of meal that brings people together. Whether you stick to the classic recipe or explore creative variations like using different meats, adding extra vegetables, or making it vegetarian, there’s plenty of room for customization.

With the right storage methods, you can enjoy this delicious pie for several days to come, whether reheated as leftovers or enjoyed fresh. Pairing it with salads, roasted vegetables, or mashed potatoes further enhances the experience, making it the perfect meal for any occasion. In the end, this pie is not just about eating; it’s about indulging in a warm, fulfilling meal that’s easy to adapt and always a crowd-pleaser.

FAQs

What Are The Main Ingredients In Mary Berry’s Beef And Aubergine Pie?

The main ingredients in Mary Berry’s beef and aubergine pie include beef mince, aubergines, onions, garlic, tomatoes, beef stock, red wine, and a variety of herbs and seasonings. A pastry crust is used for the pie, typically made with butter, flour, and water.

Can I Make Mary Berry’s Beef And Aubergine Pie With A Vegetarian Alternative?

Yes, you can substitute the beef mince with plant-based alternatives like lentils or a meat-free mince. The aubergine and other vegetables will still provide a rich, savory flavor, making it a great vegetarian option.

How Do I Prepare The Aubergine For Mary Berry’s Beef And Aubergine Pie?

For the pie, you should slice the aubergines and salt them to draw out excess moisture. After letting them sit for about 30 minutes, rinse off the salt and pat the slices dry. Then, fry them in olive oil until golden before adding them to the pie filling.

Can I Use Store-bought Pastry For Mary Berry’s Beef And Aubergine Pie?

Yes, using store-bought puff or shortcrust pastry is a convenient option if you’re short on time. However, if you have the time, making your own pastry from scratch will enhance the flavor and texture of the pie.

How Long Does Mary Berry’s Beef And Aubergine Pie Take To Cook?

The cooking time for the pie is typically around 1 hour and 30 minutes. This includes time for both baking the pie and allowing the filling to cook thoroughly. Make sure the pastry is golden and the filling is bubbling before serving.

Can I Freeze Mary Berry’s Beef And Aubergine Pie?

Yes, you can freeze the pie either before or after baking. If freezing before baking, wrap the pie tightly in cling film and foil.

If freezing after baking, let it cool completely before wrapping. To reheat, bake from frozen or thaw and reheat in the oven.

What Can I Serve With Mary Berry’s Beef And Aubergine Pie?

Mary Berry’s beef and aubergine pie pairs well with a simple side salad, mashed potatoes, or roasted vegetables. You could also serve it with steamed greens like spinach or broccoli to add freshness to the meal.

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

Mary Berry uses lean beef mince for her beef and aubergine pie. You can also opt for other cuts of beef, such as stewing beef, which can be minced for a richer flavor. Just be sure to cook the beef thoroughly to enhance the taste of the filling.

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

Yes, the pie can be prepared a day ahead and stored in the refrigerator. You can either bake it in advance or assemble it and refrigerate it uncooked. When ready to serve, reheat it in the oven until piping hot and the pastry is crisp.

How Can I Make Mary Berry’s Beef And Aubergine Pie Spicier?

To add more spice to the pie, consider incorporating chili flakes or fresh chili into the filling. You could also use a spicier tomato sauce or add a dash of hot sauce to the beef and aubergine mixture to elevate the heat.