Mary Berry’s Autumn Beef Pie with Filo Crust is a refined yet rustic dish that marries the comfort of a traditional meat pie with the light, crisp sophistication of filo pastry. Unlike a classic shortcrust or puff pastry pie, this recipe uses layers of butter-brushed filo pastry to create a golden, flaky crown on top of a rich, slow-cooked beef and vegetable filling.
It’s the perfect centerpiece for a seasonal supper, especially when the leaves start turning and there’s a chill in the air. The dish highlights autumnal vegetables-think carrots, mushrooms, and onions-paired with meltingly tender chunks of beef, all stewed gently in a robust red wine and stock-infused gravy. The filo crust not only makes it visually stunning, but it also brings a delicate texture that contrasts beautifully with the hearty filling.
Mary Berry’s Autumn Beef Pie With Filo Crust Recipe
Ingredients Needed
Here’s everything you’ll need to bring Mary’s iconic pie to life. The ingredients are straightforward, accessible, and perfect for a weekend cooking session.
For The Filling
- 800g (1¾ lbs) stewing beef or braising steak, trimmed and cut into chunks
- 2 tablespoons plain flour (to coat the beef)
- 3 tablespoons sunflower oil, or another neutral oil
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 2 carrots, sliced
- 1 leek, sliced (optional but adds a lovely sweetness)
- 150g (5 oz) chestnut mushrooms, halved or quartered
- 2 tablespoons tomato purée
- 300ml (½ pint) red wine (use a good one you’d enjoy drinking!)
- 400ml beef stock (homemade or good-quality store-bought)
- 1 teaspoon Worcestershire sauce
- 2 teaspoons fresh thyme leaves (or 1 tsp dried)
- Salt and freshly ground black pepper, to taste
For The Filo Topping
- 6 sheets of filo pastry
- 50g (2 oz) butter, melted
- Sesame seeds or poppy seeds (optional, for sprinkling)
Equipment Needed
You won’t need anything too fancy here-just your standard kitchen tools and a few essentials to get the job done properly.
- Large heavy-bottomed casserole dish or Dutch oven
- Wooden spoon or spatula
- Sharp knife and chopping board
- Measuring jugs and spoons
- Pastry brush
- Oven-safe pie dish or a large deep baking dish
- Foil or parchment paper (to cover during baking if needed)
- Baking tray (optional, to catch any spills in the oven)
Instructions To Make Mary Berry’s Autumn Beef Pie With Filo Crust
Now comes the fun part-bringing it all together! While it does take some time, especially for the slow-cooking stage, the hands-on time is quite minimal. Here’s a step-by-step breakdown:
1. Prep And Sear The Beef
- Toss the beef in plain flour, seasoning generously with salt and pepper.
- Heat 2 tablespoons of the oil in your casserole dish over medium-high heat.
- Brown the beef in batches, making sure not to overcrowd the pan. Remove and set aside.
2. Sauté The Vegetables
- Add another tablespoon of oil if needed. Sauté the onions and garlic until softened and aromatic.
- Stir in the carrots, leek (if using), and mushrooms. Cook for about 5 minutes.
3. Build The Stew Base
- Return the browned beef to the pot.
- Stir in the tomato purée, red wine, beef stock, Worcestershire sauce, and thyme.
- Bring everything to a gentle boil, then reduce heat to low.
- Cover and simmer for 1½ to 2 hours, or until the beef is tender and the sauce has thickened beautifully.
Tip: You can also do this stage in the oven-cook it covered at 160°C (320°F) for about 2 hours.
4. Transfer To The Pie Dish
- Once the filling is ready, taste and adjust seasoning.
- Spoon the beef mixture into your pie dish and let it cool slightly. This helps the filo stay crisp.
5. Prepare The Filo Topping
- Preheat your oven to 200°C (180°C fan) or 400°F.
- Lay a sheet of filo pastry on a clean surface and brush it with melted butter.
- Scrunch it lightly (like crumpled tissue paper) and place it on top of the filling.
- Repeat with the remaining sheets, layering them to completely cover the filling.
- Brush the top with more butter and sprinkle with seeds if desired.
6. Bake To Golden Perfection
- Bake for 20-25 minutes until the filo is golden and crisp.
- Keep an eye on it-if the pastry browns too quickly, lightly cover it with foil.
Tips And Tricks
- Don’t overfill the pie dish: Leave a bit of space at the top so the filo can crisp up properly.
- Filo pastry dries out fast: Keep it covered with a damp towel while working.
- Make ahead: You can make the filling a day in advance. Just reheat slightly before topping with filo and baking.
- Red wine alternatives: If you’d rather not use alcohol, substitute with extra stock and a splash of balsamic vinegar.
- Get creative with the filling: Add parsnips, swede, or even pearl onions for a twist.
- Crispier filo tip: Bake the pie on a preheated baking sheet to encourage heat circulation and an extra-crispy bottom.
Mary Berry’s Autumn Beef Pie with Filo Crust is a celebration of the season-earthy, comforting, and full of depth. It’s the kind of dish you want to gather around with friends or family, perhaps with a glass of red wine and a side of creamy mash or buttered greens. The rich stew and the delicate crunch of the filo make for a sophisticated pairing, bringing together the best of rustic and refined.
Whether you’re a seasoned home cook or just getting into the rhythm of fall cooking, this dish is a gorgeous way to bring warmth and tradition to your table. Trust Mary to turn a humble beef pie into something truly special.
Easy Recipe Variations For Mary Berry’s Autumn Beef Pie With Filo Crust
Mary Berry’s original recipe is a classic-succulent beef slow-cooked with root vegetables and herbs, crowned with a crackling filo pastry lid. But if you’re in the mood to mix things up while preserving the soul of the dish, you’re in for a treat. Here are several variations that are easy to incorporate and guaranteed to keep your autumn dinners fresh and interesting:
1. Go Mediterranean
Swap out the traditional root vegetables for a more Mediterranean flair. Think chunks of aubergine, courgette, sun-dried tomatoes, and a handful of olives added near the end of cooking. Season the filling with oregano, thyme, and a touch of cinnamon for a warming, spiced depth. The filo crust is a natural fit-it’s used widely in Mediterranean cooking already.
2. Make It Creamy And Indulgent
For a richer version, stir in a splash of cream or crème fraîche into the beef filling before topping with filo. Mushrooms are a great addition here-button, chestnut, or even wild varieties like chanterelles. They soak up the creamy sauce and add a luxurious earthiness.
3. Vegetarian Twist
Don’t eat meat? No problem. Try a hearty vegetarian filling made with lentils, chickpeas, and sweet potatoes. Add smoked paprika and cumin for warmth, and bulk it up with mushrooms for that meaty texture. The beauty of the filo crust is that it adds that same indulgent crunch, regardless of what’s underneath.
4. Boozy Upgrade
Infuse the filling with a generous glug of red wine, Guinness, or even a spiced cider. These bring out the robust flavors of the beef and add an extra layer of comfort. Just allow time for the alcohol to cook off to leave behind its rich depth.
5. Herby, Cheesy Crust
Before layering the filo sheets, brush each one with a mix of butter and finely chopped herbs like rosemary or thyme. Sprinkle a little grated parmesan or mature cheddar between the layers for a savory kick that complements the meat beautifully.
Storing Leftovers
Let’s say you’ve made a generous batch-and honestly, who can resist? But now you’ve got some leftover autumn beef pie and want to preserve its magic for another day. Here’s how to handle it:
Refrigerating
Allow the pie to cool completely at room temperature (ideally no longer than 1 hour to avoid any food safety issues). Transfer to an airtight container or cover tightly with foil or cling film. It’ll keep well in the fridge for up to 3 days. Keep in mind that the filo crust will lose some of its crispness, but it’s easy to revive.
Reheating
To bring back that delightful crunch, reheat in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until the filling is hot and the top is crisp. Avoid microwaving if possible-the filo will become soggy. If you’re in a hurry and use the microwave, consider tossing it under the grill (broiler) for a few minutes afterward to re-crisp the top.
Freezing
Yes, you can freeze this pie! It’s best to freeze before baking, if possible. Assemble the pie (let the filling cool first), wrap it tightly, and freeze for up to 3 months. Bake from frozen at 180°C (350°F) for around 45-50 minutes, covering with foil if the top browns too quickly. If you’re freezing leftovers, let them cool, portion them out, and freeze in individual airtight containers.
What To Eat With Mary Berry’s Autumn Beef Pie With Filo Crust?
This pie is a meal in itself, but that doesn’t mean you can’t round it out with sides that highlight its comforting charm or balance its richness. Here are some excellent pairing ideas:
1. Green Vegetables For Brightness
Steamed green beans, buttered kale, or tenderstem broccoli bring a fresh counterpoint to the deep, meaty filling. Add a little garlic butter or lemon zest for a subtle zing.
2. Creamy Mashed Potatoes
This is a classic pairing. The soft mash acts as a perfect canvas for that rich beefy sauce-especially if you let it spill over the sides of the filo crust.
3. Roasted Root Veg
Roasted carrots, parsnips, and butternut squash tossed in olive oil, honey, and thyme echo the pie’s autumnal notes and add a sweet, caramelized edge.
4. Crisp Salad
A sharp salad with bitter greens (like rocket or radicchio), shaved fennel, and a mustard vinaigrette can cut through the richness and lighten the overall meal. Add toasted walnuts or pomegranate seeds for a seasonal touch.
5. Crusty Bread Or Yorkshire Puddings
Yes, you read that right! Yorkshire puddings make for a playful twist if you’re serving this pie as part of a Sunday-style roast spread. And a warm, crusty loaf is never a bad idea for mopping up those delicious juices.
Conclusion
Mary Berry’s Autumn Beef Pie with Filo Crust is more than just a recipe-it’s a celebration of the season, a cozy embrace on a chilly evening, and a versatile canvas for creative cooks. Whether you stick to the comforting original or venture into Mediterranean, creamy, or vegetarian variations, this dish has endless potential.
Pair it with thoughtful sides, store the leftovers smartly, and you’ll have a meal that lingers in memory as much as on the palate. It’s a perfect reminder of why autumn is one of the most soul-nourishing times of the year-and why Mary Berry’s timeless recipes remain so beloved.
FAQs
What Makes Mary Berry’s Autumn Beef Pie With Filo Crust Different From A Traditional Beef Pie?
Mary Berry’s Autumn Beef Pie with Filo Crust stands out because of its light, flaky filo pastry topping instead of the usual shortcrust or puff pastry. The filo crust gives the pie a crisp texture, which contrasts beautifully with the tender, rich beef filling. The dish also uses seasonal ingredients like root vegetables and herbs, which enhance the savory, hearty flavor that’s perfect for autumn.
Can I Use A Different Type Of Pastry Instead Of Filo For The Pie?
While the filo pastry is a key feature of this recipe, you can substitute it with puff pastry if you prefer a richer, buttery texture. However, the filo pastry provides a lighter, crispier topping that gives the pie a unique character. If you opt for puff pastry, you’ll still get a delicious pie, but it will have a more traditional, softer crust.
How Can I Make Mary Berry’s Autumn Beef Pie With Filo Crust Ahead Of Time?
You can prepare the pie in advance by assembling it up to the point of baking. Once you’ve added the filo crust, cover the pie with plastic wrap or foil and store it in the fridge for up to 24 hours. When you’re ready to bake, simply cook it in the oven as instructed. If you want to freeze it, bake the pie first, allow it to cool, then wrap it tightly and store it in the freezer for up to a month. To reheat, just bake it from frozen until piping hot.
