Mary Berry’s Beef and Aubergine Pie is a delightful, savory dish that combines the rich, hearty flavors of beef with the subtle, earthy taste of aubergines (eggplants). As part of the UK’s beloved culinary tradition, this pie blends a classic meat pie recipe with a Mediterranean twist, bringing together tender chunks of beef, roasted aubergine, and a beautifully flaky pastry.
In the hands of Mary Berry, one of the nation’s most revered chefs, this recipe is transformed into a comforting, robust meal that’s perfect for a family dinner or as a showstopper at a gathering. The beef is slow-cooked to perfection, ensuring that it’s melt-in-your-mouth tender, while the aubergine contributes a rich depth of flavor, absorbing the cooking liquids and spices like a sponge. Topped with a golden, buttery pastry crust, each bite delivers an indulgent combination of textures and tastes that create a satisfying and balanced dish.
This dish is an excellent choice for those looking to explore a unique variation of the classic meat pie, as it offers a delightful change from more traditional filling options like chicken or lamb. Aubergine, though often relegated to the role of a supporting ingredient, takes center stage here, complementing the beef beautifully.
Mary Berry’s Beef And Aubergine Pie Recipe
Ingredients Needed
The ingredients for Mary Berry’s Beef and Aubergine Pie are simple yet packed with flavor. Here’s a breakdown of what you’ll need:
For The Filling
- Beef (Chuck or Stewing Beef) – Around 500g (1 lb) of stewing beef or beef chuck works wonderfully. The cuts should be suited for slow cooking, as they’ll need to become tender and fall-apart soft when simmered.
- Aubergine (Eggplant) – 1 large aubergine, sliced into cubes. Aubergines absorb flavors beautifully and provide a wonderful texture to the pie.
- Onions – 1 large onion, finely chopped. Onions will form the base of the sauce, bringing sweetness and depth.
- Garlic – 2-3 cloves, minced. Garlic adds a layer of aromatic flavor that elevates the savory elements.
- Carrots – 2 medium carrots, diced. The natural sweetness of the carrots contrasts nicely with the richness of the beef and aubergine.
- Tomatoes – 2-3 ripe tomatoes, chopped, or a small can of chopped tomatoes. This gives the filling a slight tang and helps create a rich sauce.
- Beef Stock – 500ml (2 cups) of beef stock. This is the base liquid that will braise the beef and vegetables, ensuring the filling stays moist and flavorful.
- Herbs – Fresh thyme, rosemary, or dried Italian herbs. These herbs will add aromatic complexity to the filling.
- Olive Oil – For sautéing the vegetables and browning the beef.
- Salt and Pepper – To taste, for seasoning the filling as it cooks.
- Worcestershire Sauce – 1 tablespoon, optional, for an extra boost of umami.
For The Pastry
- Shortcrust Pastry – 500g (1 lb) of ready-made shortcrust pastry (or homemade if you prefer). This buttery, crumbly pastry is perfect for creating a sturdy yet flaky crust that will hold all the savory goodness inside.
- Egg – 1 egg, beaten, for glazing the top of the pastry to achieve a golden finish.
Equipment Needed
To make Mary Berry’s Beef and Aubergine Pie, you’ll need some basic kitchen equipment. Here’s a list:
- Large Heavy-Bottomed Pot or Dutch Oven – Ideal for browning the beef and simmering the filling. A Dutch oven retains heat well and ensures an even cook.
- Frying Pan – For sautéing the aubergine and vegetables before adding them to the beef mixture.
- Rolling Pin – To roll out the pastry.
- Pie Dish or Ovenproof Dish – A standard 23cm (9-inch) pie dish works best, but you can also use a larger or smaller dish depending on the size of your pie.
- Pastry Brush – To apply the egg wash to the top of the pastry.
- Sharp Knife – For chopping the vegetables and slicing the beef.
- Chopping Board – A sturdy board to work on while preparing the ingredients.
- Ladle or Spoon – For transferring the filling into the pie dish.
Instructions To Make Mary Berry’s Beef And Aubergine Pie
Step 1: Prepare The Beef And Vegetables
Start by heating some olive oil in your large pot over medium-high heat. Brown the beef chunks in batches to avoid overcrowding the pot. This will help to develop a deep, rich flavor in the meat. Once browned, remove the beef and set it aside.
In the same pot, add chopped onions and garlic, sautéing them until soft and translucent. Then, toss in the diced carrots and cook them for a couple of minutes, allowing them to soften slightly.
Step 2: Cook The Aubergine
While the beef and vegetables are cooking, heat a separate frying pan over medium heat with a bit of olive oil. Sauté the cubed aubergine until golden and tender. Aubergine has a tendency to absorb oil, so make sure to keep an eye on it and stir occasionally to prevent burning.
Once the aubergine is cooked, set it aside to add later.
Step 3: Make The Filling
Return the browned beef to the pot, along with the sautéed vegetables and aubergine. Add the chopped tomatoes, beef stock, Worcestershire sauce, and herbs. Season with salt and pepper, then stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Let the filling simmer for at least 1.5 to 2 hours, or until the beef is fork-tender and the flavors have melded together into a rich, thick sauce. If the mixture becomes too dry, you can add a splash of water or stock.
Step 4: Roll Out The Pastry
While the filling is simmering, preheat your oven to 180°C (350°F). Roll out your shortcrust pastry on a lightly floured surface to the size of your pie dish. You want the pastry to be large enough to cover the entire dish, including the sides.
Step 5: Assemble The Pie
Once the filling has finished cooking, spoon it into the prepared pie dish. Carefully place the rolled-out pastry over the top, pressing the edges to seal it around the rim of the dish. If you like, you can trim any excess pastry and use it to create decorative shapes on top of the pie.
Cut a small slit in the center of the pastry to allow steam to escape during baking. Brush the top of the pastry with the beaten egg to achieve a lovely golden crust.
Step 6: Bake The Pie
Bake the pie in the preheated oven for 30-40 minutes, or until the pastry is golden brown and crispy. The filling should be bubbling slightly at the edges.
Step 7: Serve And Enjoy!
Once the pie is baked, allow it to cool for a few minutes before serving. Slice it up and enjoy the hearty, comforting flavors of Mary Berry’s Beef and Aubergine Pie.
Tips And Tricks
- Pre-cook the Aubergine: Aubergine can sometimes become mushy if not cooked properly. Pre-cooking it in a separate pan helps it retain its texture when mixed with the beef.
- Allow Time for Simmering: The key to a rich and flavorful filling is slow cooking. Don’t rush the simmering process; the longer it cooks, the more tender and flavorful the beef will be.
- Use Leftover Beef: If you have leftover roast beef or steak, you can repurpose it for this pie. Just chop it into smaller pieces and skip the browning step.
- Customize the Pastry: If you want to make this pie extra special, use puff pastry instead of shortcrust for a lighter, flakier topping.
- Adding Vegetables: Feel free to add other vegetables such as peas, parsnips, or celery to the filling for more flavor and texture.
Mary Berry’s Beef and Aubergine Pie is an incredible dish that combines comfort with sophistication. The combination of tender beef and the creamy, earthy aubergine creates a hearty filling that’s both rich and satisfying. The crisp pastry crust adds the perfect balance, giving each bite a delightful contrast of textures. Whether you’re making it for a family meal, a cozy dinner party, or just because you’re in the mood for something special, this pie is sure to become a favorite in your recipe repertoire.
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 tender beef, earthy aubergine (eggplant), and a golden, flaky pastry topping. While the original recipe is delicious in its own right, it offers a versatile base for you to experiment with various flavors and ingredients to suit your tastes or dietary preferences. Here are a few easy recipe variations you can try:
1. Swap Beef For Lamb
If you’re looking to add a little more richness to the pie, lamb can be an excellent substitution for beef. The succulent, slightly gamey flavor of lamb pairs wonderfully with the sweet and savory notes of the aubergine. You can use ground lamb or small lamb cubes, which will also give the dish a more rustic feel. A sprinkle of rosemary or mint in the filling can complement the lamb’s flavor beautifully.
2. Go Vegetarian With Lentils
For those seeking a meatless alternative, replacing the beef with lentils makes for a protein-packed, vegetarian-friendly version. Brown or green lentils work best as they hold their shape when cooked, and their earthy flavor melds seamlessly with the other ingredients. You could also include additional vegetables like mushrooms, carrots, or peas to enrich the filling. To enhance the taste, consider adding some smoked paprika or a bit of soy sauce for umami.
3. Spicy Twist With Chorizo
If you prefer a little heat, incorporating chorizo into the beef mixture can elevate the dish with a spicy, smoky kick. Chorizo, with its bold flavor and slight grease, brings an entirely new dimension to the pie. Chop the chorizo into small chunks and cook it with the beef for a fiery, savory filling that will definitely spice up your meal.
4. Vegan Version
For a fully vegan pie, replace the beef with a mix of vegetables like mushrooms, carrots, and zucchini, and swap out the regular pastry for a vegan version (one made with plant-based fats instead of butter). A rich tomato sauce, spiced with cumin and coriander, will help to balance the sweetness of the aubergine, creating a satisfying and filling alternative. Tofu or tempeh can also be added for extra texture and protein.
5. Cheese Lovers’ Delight
If you love cheese, why not mix some into the filling or sprinkle it on top of the pie before baking? A generous handful of grated cheddar, parmesan, or a creamy béchamel sauce can turn this dish into something extra indulgent. A sprinkle of feta cheese or ricotta also pairs well with the aubergine, adding creaminess and tangy richness.
6. Herb Variations
Incorporating fresh herbs is an easy way to tweak the flavor profile. While the original recipe may call for standard herbs like thyme and parsley, consider adding basil for a fresher, Mediterranean feel. Oregano and rosemary can provide a more rustic, Italian vibe, while a handful of fresh cilantro adds a touch of brightness and vibrancy. Fresh mint is another option, particularly if you opt for lamb or a Middle Eastern twist.
7. Add A Crunchy Topping
For some extra texture, sprinkle breadcrumbs or crushed crackers on top of the pie before baking. A mixture of breadcrumbs and grated parmesan adds both crunch and a cheesy flavor. If you’re looking for a gluten-free alternative, you can use ground almonds or gluten-free breadcrumbs for the same satisfying crunch without the gluten.
These variations make Mary Berry’s Beef and Aubergine Pie a highly adaptable recipe, giving you the chance to personalize the dish with ingredients that you love. Whether you’re looking to make it spicier, richer, or more plant-based, there’s a variation to suit everyone!
Storing Leftovers
Leftovers from a hearty pie like Mary Berry’s Beef and Aubergine Pie are a great thing to have on hand for a quick meal the next day, but proper storage is key to preserving the flavor and texture. Here’s how to store your leftovers and keep them fresh for as long as possible.
Refrigeration
Once the pie has cooled to room temperature, transfer any leftover pie into an airtight container. Make sure the lid is tightly sealed to prevent air from drying out the pastry and to keep the filling from absorbing other smells in the fridge. Stored in the refrigerator, the pie will stay good for up to 3-4 days.
For best results, it’s a good idea to separate the filling and the pastry if you plan to store it for a long time. This helps prevent the pastry from getting soggy. However, this isn’t necessary for short-term storage-just ensure the pie is fully cooled before refrigerating to prevent condensation.
Freezing Leftovers
If you’ve made a big batch or just want to save leftovers for later, freezing is a great option. After allowing the pie to cool completely, wrap it tightly in plastic wrap or aluminum foil, followed by a layer of freezer-safe plastic or a freezer bag. This extra layer helps protect the pie from freezer burn and keeps the flavors intact. You can freeze individual portions or the entire pie, depending on your preference.
Frozen beef and aubergine pie can be stored for up to 3 months. To reheat, it’s best to thaw it in the fridge overnight and then reheat in the oven to restore the pastry’s crispness. If you’re in a rush, you can microwave individual portions, but this can sometimes lead to a softer pastry.
Reheating Tips
For reheating, the oven is your best friend. Preheat your oven to 180°C (350°F) and place the pie on a baking sheet. Cover the top loosely with foil if the pastry starts to brown too quickly, and bake for 15-20 minutes (longer for larger portions). This method helps the filling heat through while keeping the pastry flaky.
If you’re reheating from frozen, allow extra time for the pie to warm through, and avoid microwaving the whole pie to preserve the texture of the pastry.
What To Eat With Mary Berry’s Beef And Aubergine Pie?
Mary Berry’s Beef and Aubergine Pie is rich and filling on its own, but pairing it with complementary sides can elevate the meal and add balance to the flavors. Here are a few ideas for what to serve alongside this comforting pie:
A Fresh Green Salad
A crisp, refreshing salad is the perfect counterpoint to the richness of the pie. A simple mixed green salad with lettuce, spinach, and arugula will help cut through the heaviness of the meat and pastry. Toss with a light vinaigrette made from olive oil, lemon, and Dijon mustard to add acidity and brightness to the meal. If you like, you can throw in some cherry tomatoes, cucumber, and thinly sliced red onion for extra crunch and flavor.
Roasted Vegetables
To complement the aubergine in the pie, serve it alongside roasted vegetables. Root vegetables like carrots, parsnips, and sweet potatoes are ideal. Toss the vegetables with olive oil, salt, and a few sprigs of rosemary or thyme before roasting them in the oven until they’re golden and tender. Their natural sweetness and savory flavors will add depth to the meal.
Garlic Mashed Potatoes
For an even heartier meal, garlic mashed potatoes are an excellent choice. The smooth, creamy texture of the mashed potatoes balances the rustic pie filling. You could also opt for a rich potato gratin, if you’re feeling indulgent, with a bit of cheese for extra flavor.
Steamed Greens
Steamed greens like broccoli, kale, or green beans make a great side dish that provides a pop of color and an extra dose of nutrition. The slight bitterness of these vegetables pairs beautifully with the savory filling of the pie.
Crispy Pastry Or Bread
If you can’t get enough of the crispy, flaky pastry, serve the pie with a side of fresh, crusty bread. You could also offer some puff pastry twists or cheese straws as a fun and savory accompaniment to the meal.
A Bold Red Wine
To wash down the pie, a glass of bold red wine, like a Cabernet Sauvignon, Merlot, or Shiraz, will complement the savory beef filling. The tannins in the wine cut through the richness of the pie, while the fruity notes enhance the depth of the flavors.
Conclusion
Mary Berry’s Beef and Aubergine Pie is a perfect comfort food classic that can easily be adapted to suit a variety of tastes. Whether you’re swapping beef for lamb, going vegetarian with lentils, or adding a spicy twist with chorizo, the variations are endless. Leftovers store well for a few days in the fridge or up to three months in the freezer, making it a great make-ahead meal. When it comes to sides, fresh salads, roasted vegetables, and mashed potatoes are ideal complements to this rich and hearty pie. Whether for a family dinner or a meal to enjoy over several days, this dish is a true crowd-pleaser that’s easy to make your own.
FAQs
What Are The Key Ingredients In Mary Berry’s Beef And Aubergine Pie?
The key ingredients for Mary Berry’s beef and aubergine pie include lean beef, aubergines (eggplants), onions, garlic, tomatoes, beef stock, red wine, and a rich pastry crust. These ingredients come together to create a hearty filling with a savory depth of flavor, complemented by the earthy sweetness of the aubergine and the rich, tender beef.
Can I Make Mary Berry’s Beef And Aubergine Pie In Advance?
Yes, you can make Mary Berry’s beef and aubergine pie in advance. The pie can be assembled and refrigerated before baking, or you can bake it and store it in the fridge for up to two days. It can also be frozen for longer storage. When reheating, simply cover with foil and warm in the oven at a low temperature until heated through, ensuring the crust stays crisp.
What Can I Substitute For Aubergine In Mary Berry’s Beef And Aubergine Pie If I Don’t Like It?
If you’re not a fan of aubergine, you can substitute it with other vegetables that have a similar texture, such as zucchini (courgettes) or even mushrooms. These alternatives will absorb the flavors of the filling similarly and provide a satisfying texture in place of the aubergine. However, keep in mind that mushrooms will bring a different earthy flavor, so it may slightly alter the overall taste.
