Mary Berry Humble Pie

I made this pie on a rainy Tuesday when I was supposed to be eating salad. Honestly? No regrets. It was one of those “what’s in the veg drawer?” dinners that turned into something oddly special. Cauliflower, leeks, mushrooms—stuff you’d never think of as exciting. But cover it all in a proper cheesy sauce and tuck it under golden puff pastry? Hello, comfort.

To be fair, my first go was too humble—it turned out watery, with a soggy bottom (classic). But the second time? Creamy, bubbling filling and shatteringly crisp pastry. Let me show you how I fixed that.

WHY THIS ONE WORKS SO WELL

This pie sneaks in like a quiet hit. It’s not flashy—but it’s got everything going for it:

• That two-cheese combo (Cheddar and Parmesan) adds proper depth—Parmesan brings the punch.
• Pre-cooking and cooling the veg is key. If you skip that step, the sauce gets watery and sad.
• And the pastry topping? Pre-cut strips randomly layered = foolproof crust with rustic charm (plus, you don’t have to make a perfect seal).

INGREDIENTS + WHY THEY MATTER

• Cauliflower – The star veg. It softens into the sauce just enough but still holds bite. Don’t overboil it.
• Leeks – Add sweetness and gentle oniony depth. Slice them evenly so they don’t turn mushy.
• Frozen Peas – Straight from the freezer, no fuss. Add colour and a touch of sweetness.
• Mushrooms – Sautéed for extra flavour. Don’t skip browning them—adds so much umami.
• Dijon Mustard – Subtle tang that balances the cheese. I didn’t use it the first time and the sauce tasted flat.
• Mature Cheddar & Parmesan – The mix matters. Cheddar melts, Parmesan sharpens. I tried Red Leicester once—it was too greasy.
• Ready-Rolled Puff Pastry – A gift to weeknights. I used shop-bought—no shame. Just make sure it’s cold when it goes on.
• Egg Wash – Gives that beautiful sheen. Brush generously.

WANT TO CHANGE IT UP? HERE’S HOW

• No mushrooms? Swap in sautéed courgette or roasted butternut. Just keep moisture in check.
• Going veggie-heavy? Add cooked spinach (squeeze it dry!) or chopped roasted red peppers.
• Dairy-free? I tried it with oat milk and DF cheese. Sauce was thinner, but passable. Use a roux with olive oil instead of butter.
• Gluten-free? Use a GF puff pastry and cornflour for the sauce (2 tbsp = approx. 30g plain flour).

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Watery sauce	Veg wasn’t cooled properly	Always cool and drain veg fully
Mushy filling	Cauliflower overcooked	Stick to the 3-minute boil + cold rinse
Soggy bottom	Sauce too thin / pastry too warm	Thicken sauce properly, keep pastry chilled
Filling leaked	Didn’t seal pastry well	Brush rim with egg and press pastry to stick

HOW TO MAKE MARY BERRY’S HUMBLE PIE

1. Prep the veg – Cut cauliflower into bite-size florets and slice leeks evenly. Boil leeks 4 mins, add cauliflower, cook 3 more. Cold rinse, then drain well.
2. Make the cheese sauce – Melt butter, stir in flour. Cook 1 min, then whisk in hot milk gradually. Keep whisking ‘til smooth and thick. Stir in mustard, Cheddar, Parmesan, salt & pepper. Let it sit 5 mins to thicken up more.
3. Cook mushrooms – Sauté in butter over high heat for 3 mins ‘til golden. Cool slightly.
4. Combine it all – Stir veg, mushrooms, and frozen peas into cheese sauce. Taste and tweak seasoning.
5. Fill the dish – Spoon mixture into a 28cm pie dish. Leave a little room at the top for the pastry puff.
6. Top with pastry – Unroll puff pastry. Cut a strip off the short end and chill it. Cover pie with the rest, seal the edges, slit the top. Brush with egg wash.
7. Decorate – Roll the strip, slice thin, unravel and criss-cross over the top. Egg wash again.
8. Bake – Into a 200°C oven (180°C fan) for 40–45 mins. Look for golden pastry and bubbling edges.

TIPS FROM MY KITCHEN

• I use my old metal pie dish—it gives a better base crisp than ceramic.
• Chill your pastry while you prep—it puffs more.
• If you’ve got time, make the filling earlier and chill it. Helps the pie hold together better.
• A pinch of nutmeg in the cheese sauce = subtle magic.

STORAGE + SERVING

• Fridge: Cool completely, cover, keep up to 3 days.
• Freezer: Wrap tightly once cool. Freeze up to 3 months. Thaw overnight.
• Reheat: 180°C (350°F) oven, covered in foil for 20–25 mins. Crisp up uncovered for 5 more. Microwave works too, but you’ll lose the pastry crunch.
• Serve with: A bitter green salad or roasted carrots. Or just a big spoon and a quiet moment.

FREQUENTLY ASKED QUESTIONS

Q: Can I make Humble Pie ahead of time?
A: Yes! I often prep the filling the night before. Store it chilled, then top with pastry just before baking.

Q: Do I have to blind bake the pastry?
A: Nope! Since it’s just the top crust, no blind baking needed. Just make sure the filling’s not too wet.

Q: Can I use frozen cauliflower?
A: You can—but it gets softer. I found fresh gives better texture, especially under sauce.

Q: What cheese works best besides Cheddar?
A: A mix of Gruyère and Parmesan worked beautifully in one test—more nutty, less sharp.

Q: Is this a side or a main?
A: I’ve served it as both. On its own with salad = dinner. As a side to roast chicken = lush.

Try More Recipes:

• Mary Berry Sourdough Bread Recipe
• Mary Berry Farmhouse Loaf Recipe
• Mary Berry White Cottage Loaf
• Mary Berry Potato Rösti With Onion