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Mary Berry Meat and Potato Pie

Mary Berry Meat and Potato Pie
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Mary Berry’s meat and potato pie is a traditional British pie that combines slow-cooked beef and potatoes in a thick, savoury sauce, topped with pastry and baked until golden. Inspired by Mary Berry’s practical style, the recipe focuses on good preparation, gentle cooking, and a filling that stays rich and satisfying without being heavy.

Ingredients

  • Stewing beef – 700 g, cut into chunks

  • Plain flour – 2 tablespoons

  • Salt and black pepper – to taste

  • Vegetable oil – 2 tablespoons

  • Onions – 2 large, sliced

  • Potatoes – 3 medium, peeled and diced

  • Beef stock – 600 ml

  • Worcestershire sauce – 1 tablespoon

  • Bay leaf – 1

  • Fresh thyme – a few sprigs (optional)

  • Ready-rolled shortcrust or puff pastry – 1 sheet

  • Egg – 1, beaten (for glazing)

Instructions

  • Prepare the beef – Toss beef with flour, salt, and pepper.

  • Brown the meat – Heat oil and brown beef in batches until well coloured.

  • Cook the onions – Add onions to the pan and soften gently.

  • Build the filling – Return beef to the pan, add potatoes, stock, Worcestershire sauce, bay, and thyme.

  • Simmer slowly – Cook gently until the beef is tender and the sauce thickens.

  • Cool slightly – Helps prevent soggy pastry.

  • Assemble the pie – Spoon filling into the dish and top with pastry.

  • Seal and glaze – Trim edges, seal well, and brush with egg.

  • Bake until golden – Cook until the pastry is crisp and deeply golden.

Find it online: https://maryberrycooks.co.uk/mary-berry-meat-and-potato-pie/