Mary Berry’s Beef Bourguignon Pie is a glorious fusion of two beloved French and British culinary traditions. The dish combines the rich, slow-cooked, and wine-infused flavors of a classic Beef Bourguignon with the comforting, flaky goodness of a meat pie. Beef Bourguignon, a signature French dish from the Burgundy region, is typically made with braised beef, aromatic vegetables, herbs, and, of course, red wine. Mary Berry takes this iconic recipe and transforms it into a hearty, cozy pie, perfect for a satisfying meal during colder months.
The pie starts with melt-in-your-mouth beef stewed in a luscious, savory sauce made from red wine, onions, garlic, carrots, and mushrooms, with a deep, rich flavor profile. The filling is then encased in buttery, golden pastry, creating a delightful contrast between the tender beef and the crisp, flaky exterior. It’s the ultimate comfort food with a touch of elegance, suitable for family dinners, special occasions, or simply to indulge in on a rainy day.
What makes Mary Berry’s version stand out is her attention to detail in balancing the flavors and ensuring the perfect texture of both the filling and the pastry. She uses a traditional recipe but with a few tweaks to streamline the process without compromising on taste. The result is a pie that is full of depth, sophistication, and warmth.
Mary Berry’s Beef Bourguignon Pie Recipe
Ingredients Needed
For the filling:
- Beef: Mary Berry recommends using braising steak or chuck steak for its tenderness and flavor after slow-cooking. These cuts hold up well in the long simmering process and become beautifully soft and juicy.
- Red Wine: A dry red wine, such as Burgundy or Cabernet Sauvignon, is essential for the deep, rich flavor of the sauce. The wine adds a complexity and depth, marrying perfectly with the beef.
- Beef Stock: This adds an additional layer of savoriness to the filling, helping to thicken the sauce and create a rich, concentrated flavor.
- Onions: Shallots or yellow onions are typically used to provide a mild sweetness to the dish, complementing the beef.
- Carrots: Sliced into rounds or chunks, they contribute both sweetness and texture to the pie filling.
- Garlic: A few cloves of finely minced garlic infuse the sauce with its aromatic flavor.
- Mushrooms: Button mushrooms or chestnut mushrooms work best, as they absorb the sauce and enhance the earthy flavors of the pie.
- Thyme and Bay Leaves: These classic herbs lend a lovely fragrance and depth to the sauce.
- Butter: Used to sauté the vegetables and create a smooth, velvety texture.
- Flour: Used to thicken the sauce and give it that perfect consistency.
- Bacon Lardons: For an added savory, smoky flavor, bacon lardons or pancetta are often included. They render down and enrich the sauce, making it even more indulgent.
For the pastry:
- Shortcrust Pastry: You can either make your own or use pre-made shortcrust pastry for convenience. This buttery pastry is the perfect base for the rich filling, as it crisps up beautifully during baking.
- Egg Yolk: This is brushed over the top of the pie before baking to give it a glossy, golden finish.
- Milk: Used in combination with the egg yolk for a rich glaze.
Equipment Needed
To make Mary Berry’s Beef Bourguignon Pie, here’s a list of equipment you’ll need:
- Large Heavy-Based Pan: For browning the beef and sautéing the vegetables. A cast-iron skillet or Dutch oven is ideal as it retains heat well and helps develop a deep caramelization.
- Pie Dish or Baking Dish: Choose a deep pie dish or a round pie tin to hold the filling. The size of the dish will depend on how many servings you’re making, but a 9-inch pie dish should suffice for 4-6 people.
- Rolling Pin: To roll out the shortcrust pastry. If you prefer a flaky texture, make sure to roll it out carefully and not too thin.
- Pastry Brush: For brushing the egg wash onto the top of the pie.
- Sharp Knife: For chopping the vegetables, garlic, and beef into even pieces.
- Ladle or Spoon: To scoop and distribute the filling into the pie dish.
- Cling Film or Parchment Paper: To wrap the pastry and chill it before baking.
Instructions To Make Mary Berry’s Beef Bourguignon Pie
Step 1: Prepare the Beef
Start by cutting the beef into large cubes, ensuring they are roughly the same size to ensure even cooking. Season generously with salt and pepper. In a heavy-based pan, heat a little oil and brown the beef in batches to avoid overcrowding the pan. Once browned, set the beef aside.
Step 2: Cook the Vegetables
In the same pan, add a knob of butter and sauté the onions and garlic until softened and golden. Add the carrots and mushrooms, cooking until the mushrooms release their moisture and begin to brown.
Step 3: Create the Sauce
Once the vegetables are softened, sprinkle in some flour and stir well to combine. This will help thicken the sauce later. Slowly add the wine, stirring constantly to prevent lumps. Add the beef stock, bay leaves, and thyme, stirring everything together. Bring the sauce to a simmer, then return the browned beef to the pan. Cover and cook on low heat for 2-3 hours, or until the beef is tender and the sauce has thickened.
Step 4: Prepare the Pastry
While the beef is cooking, roll out the shortcrust pastry on a lightly floured surface. Roll it to the desired thickness, making sure it will fit your pie dish. Once rolled out, place it in the fridge to chill.
Step 5: Assemble the Pie
Once the beef filling is ready and has cooled slightly, transfer it to your pie dish. Roll out the remaining pastry to form a lid for the pie. Drape it over the dish, trimming any excess. Press the edges of the pastry together to seal, and use a fork to crimp the edges. Cut a few slits in the top of the pastry to allow steam to escape.
Step 6: Glaze and Bake
Brush the top of the pie with a mixture of beaten egg yolk and milk. This will give the pie a rich, golden finish as it bakes. Place the pie in a preheated oven at 180°C (350°F) and bake for 35-40 minutes, or until the pastry is golden and crisp.
Tips And Tricks
- Beef Cut: For an extra-tender result, choose well-marbled cuts of beef like brisket or shin. These will break down beautifully during the long braising process.
- Wine Pairing: If you’re making this pie for a special dinner, consider serving a glass of the same red wine used in the dish to complement the flavors.
- Pastry Texture: To achieve a perfectly flaky pastry, avoid overworking the dough. Keep it cool and handle it as little as possible.
- Make-Ahead: This pie is perfect for making in advance. You can prepare the filling a day ahead, and then assemble and bake the pie on the day you plan to serve it.
- Double the Recipe: This pie is so delicious that you may want to double the recipe and freeze one for later. Just assemble the pie, but don’t bake it. Freeze it uncooked, and bake from frozen when you’re ready to eat.
Mary Berry’s Beef Bourguignon Pie is a comforting yet sophisticated dish that brings together the best of French and British cuisine. The tender, wine-infused beef combined with flaky, buttery pastry makes for a satisfying meal that’s perfect for any occasion, from cozy family dinners to festive gatherings. With careful attention to each step, from browning the beef to glazing the pie, this recipe guarantees a meal that will impress both in flavor and presentation.
Whether you’re a seasoned cook or just looking for a hearty dish to try, this Beef Bourguignon Pie offers a perfect blend of technique and indulgence. Paired with a glass of red wine and perhaps a simple side salad, it’s a meal that’s bound to become a family favorite.
Easy Recipe Variations For Mary Berry’s Beef Bourguignon Pie
Mary Berry’s Beef Bourguignon Pie is a rich, comforting dish that fuses the classic French stew, Boeuf Bourguignon, with the homely goodness of a pie. The savory beef is tender, steeped in red wine, and enveloped in a buttery, flaky pastry crust-it’s a recipe that promises to satisfy every craving for hearty, flavorful food. But while the original version of this pie is already a masterpiece, there are plenty of ways to customize it, allowing you to experiment with flavors and ingredients. Here are a few easy variations to try:
1. Swap the Meat:
Traditionally, Beef Bourguignon uses beef chuck or brisket, slow-cooked to perfection. However, you could swap the beef for other meats depending on your preferences. For instance, lamb would add a tender, slightly gamey flavor that pairs wonderfully with the richness of the red wine. Pork is another option; a slow-cooked pork shoulder would yield a softer texture and a different depth of flavor, while chicken could offer a lighter, but still satisfying, alternative.
2. Add Mushrooms or Other Vegetables:
While the original recipe often includes mushrooms as part of the Bourguignon sauce, you can add even more vegetables for a heartier filling. Carrots, parsnips, or even celery can be incorporated, contributing additional sweetness and texture. If you love mushrooms, feel free to include a variety-shiitake or oyster mushrooms will give a deeper umami flavor that complements the rich sauce.
3. Make It a Mini Pie:
For an individual twist, try making mini beef bourguignon pies using ramekins or muffin tins. These bite-sized pies are perfect for serving at a dinner party or as a fun family meal. The ratio of pastry to filling changes with this variation, creating a satisfying, flaky texture in each bite.
4. Change the Pastry:
While the traditional recipe uses shortcrust pastry, you can swap this out for puff pastry for a lighter, airier texture. Puff pastry will give the pie a delicate, crispy crunch that contrasts beautifully with the rich, savory filling. If you’re feeling adventurous, phyllo pastry could also create a more Mediterranean-inspired version, offering a flaky, crisp layer with a slightly more delicate bite.
5. Play with Herbs and Spices:
Incorporate different herbs or spices to give your pie a personal flair. Thyme, rosemary, and bay leaves are classic choices, but don’t hesitate to experiment with some other herbs like tarragon, oregano, or even a bit of sage for an earthier depth. If you like a bit of heat, a dash of cayenne pepper or paprika could add a wonderful kick.
6. Use Different Liquids:
The traditional recipe uses red wine as the base for the sauce, but you can experiment with other liquids. Swap the wine for beer (a dark stout works particularly well) for a more malty, robust flavor. Or, for a non-alcoholic version, you can use beef stock and a splash of apple cider vinegar to create a tangy base that balances the richness of the meat.
By making these easy variations, you can adjust the recipe to fit your tastes or dietary restrictions while still retaining the essential heartiness and depth of the original dish.
Storing Leftovers
Mary Berry’s Beef Bourguignon Pie is a substantial dish that often yields leftovers-something most people would welcome! If you happen to have leftovers, proper storage is key to keeping the pie tasting as good as the day you made it. Here’s how to store your Beef Bourguignon Pie and ensure it stays fresh:
1. Storing in the Fridge:
To store leftover pie in the fridge, first allow it to cool completely at room temperature. Once cooled, cover the pie with a tight-fitting lid or wrap it in plastic wrap or aluminum foil. This helps prevent the pastry from drying out and losing its flaky texture. Store it in the fridge for up to 3-4 days.
If you’re storing just the filling (and not the pie), place it in an airtight container, ensuring the beef and sauce are properly sealed. It will keep for about 3 days in the refrigerator.
2. Freezing Leftovers:
For longer-term storage, you can freeze both the pie and the filling. For the pie, slice it into individual portions to make reheating easier. Wrap each portion tightly in plastic wrap and then in foil. Alternatively, you can freeze the whole pie if you prefer. When freezing the filling alone, place it in a freezer-safe container or heavy-duty freezer bag, ensuring all excess air is removed to prevent freezer burn.
When you’re ready to enjoy it again, thaw the pie or filling overnight in the refrigerator. For the pie, you can reheat it in the oven, ensuring the pastry gets crispy again (about 20 minutes at 180°C/350°F). If you’re reheating just the filling, you can do so in a pan over low heat, stirring occasionally.
3. Reheating Tips:
When reheating leftover Beef Bourguignon Pie, make sure to bring it back to a hot temperature-pie should reach an internal temperature of around 75°C/165°F for safety. If reheating the pie in the oven, you might want to cover the edges of the pastry with foil to prevent burning while the center heats through. For a crispier finish, uncover it during the last 5-10 minutes of reheating.
By following these steps, you can keep your leftover pie tasting fresh and delightful, making for an easy lunch or dinner in the coming days.
What To Eat With Mary Berry’s Beef Bourguignon Pie?
Mary Berry’s Beef Bourguignon Pie is a hearty, filling dish on its own, but adding some side dishes can help balance the richness and elevate the meal even further. Here are a few fantastic accompaniments to pair with the pie:
1. Mashed Potatoes:
The classic combination of mashed potatoes and pie is a timeless pairing. The creaminess of the mashed potatoes complements the savory, rich beef filling, soaking up the delicious sauce. Opt for buttery mashed potatoes with a touch of cream for a silky texture. For a twist, try adding garlic or parmesan for extra flavor.
2. Roasted Vegetables:
A medley of roasted root vegetables like carrots, parsnips, sweet potatoes, and turnips makes for a perfect accompaniment. The natural sweetness of the vegetables balances the deep, savory notes of the pie. Toss them in olive oil, season with salt, pepper, and herbs like rosemary or thyme, and roast until golden brown.
3. Green Beans or Asparagus:
Something green helps cut through the richness of the pie and adds a fresh contrast. Steamed green beans or grilled asparagus would both be excellent choices. For extra flavor, drizzle with a little lemon juice or sprinkle with toasted almonds or parmesan cheese.
4. A Fresh Salad:
A crisp green salad with mixed leaves, such as arugula, spinach, and baby kale, adds a refreshing balance. Toss with a light vinaigrette to bring brightness to the plate. The acidity from the dressing contrasts wonderfully with the richness of the beef filling, making the pie even more indulgent.
5. Bread:
A warm, crusty loaf of sourdough or baguette can be the perfect side. The bread can help mop up the sauce left on your plate, enhancing the whole experience. For a more indulgent option, serve it with some butter or even garlic butter for an extra hit of flavor.
6. A Glass of Red Wine:
If you’re enjoying the Beef Bourguignon Pie as a meal, don’t forget the wine! A rich, full-bodied Burgundy or a Cabernet Sauvignon complements the flavors of the beef and wine sauce in the pie. If you’re looking for something lighter, a Pinot Noir can work well, bringing subtle berry notes that won’t overwhelm the dish.
Conclusion
Mary Berry’s Beef Bourguignon Pie is a dish that brings warmth, comfort, and incredible depth of flavor to any meal. Whether you’re making it for a family dinner, a special occasion, or simply to enjoy as leftovers, the pie’s combination of tender beef, a rich, wine-based sauce, and buttery pastry makes it a timeless favorite.
Don’t be afraid to experiment with different ingredients, swapping in other meats, vegetables, or spices to make the recipe your own. With easy variations and smart storage methods, this dish can fit seamlessly into your weekly menu. Paired with sides like mashed potatoes, roasted vegetables, or a crisp green salad, it becomes a complete, satisfying meal.
FAQs
What Makes Mary Berry’s Beef Bourguignon Pie Different From Other Beef Bourguignon Recipes?
Mary Berry’s Beef Bourguignon Pie is unique because it combines the rich, slow-cooked flavors of traditional beef bourguignon with the comforting, flaky pastry of a pie. The recipe emphasizes tender beef simmered in red wine and aromatic vegetables, then encased in golden puff pastry, making it a hearty, all-in-one meal that’s perfect for colder months or special occasions.
Can I Make Mary Berry’s Beef Bourguignon Pie In Advance?
Yes, you can definitely prepare Mary Berry’s Beef Bourguignon Pie in advance. The beef bourguignon filling can be made up to two days ahead and stored in the fridge. When you’re ready to bake the pie, simply assemble the pie with the chilled filling and pastry, then bake it as directed. Alternatively, you can freeze the pie after assembling it and bake it from frozen when needed.
What Are Some Common Mistakes To Avoid When Making Mary Berry’s Beef Bourguignon Pie?
One common mistake is not properly browning the beef before simmering it. Browning the beef adds depth of flavor to the dish and is a crucial step. Another mistake is using a low-quality wine; since the wine is a central ingredient, using a decent wine will result in a more flavorful dish. Finally, make sure to allow enough time for the filling to cook slowly and tenderize the beef, as rushing the process can result in tougher meat.
