Mary Berry Shepherd’s Puff Pastry Pie

This delicious Mary Berry Shepherd’s Puff Pastry Pie is a quick and easy meal perfect for any occasion. Packed with tender minced lamb and topped with crispy puff pastry, you can easily customize it with common ingredients like your favorite vegetables. Enjoy a warm, hearty dish that’s sure to please everyone!

This Shepherd’s Puff Pastry Pie Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed:

• 2 tbsp Sunflower Oil
• 2 large Onions, roughly chopped
• 2 Celery Sticks, finely chopped
• 2 Carrots, peeled and finely diced
• 1Garlic Clove, crushed
• 1kg Lean Minced Lamb
• 55g Plain Flour
• 300ml Red Wine
• 250ml Lamb or Beef Stock
• 2 tbsp Worcestershire Sauce
• A few drops Gravy Browning
• 2 tbsp Chopped Thyme Leaves
• 1 tbsp Redcurrant Jelly
• 250g Chestnut Mushrooms
• 1 × 375g packet Ready-Rolled All-Butter Puff Pastry:
• 1 Egg beaten (for brushing)

How To Cook Shepherd’s Puff Pastry Pie:

1. Preheat the Oven: Preheat your oven to 160°C (140°C Fan/Gas 3).
2. Cook the Vegetables: Heat 1 tablespoon of sunflower oil in a large deep frying pan over medium-high heat. Add the onions, celery, and carrots, frying for 5 minutes. Stir in the garlic and fry for an additional 30 seconds.
3. Brown the Lamb: Add the minced lamb to the pan, using two spoons to break up any large lumps. Fry for 5–6 minutes until the meat is browned.
4. Thicken the Filling: Sprinkle the plain flour over the lamb and stir it in. Gradually pour in the red wine and stock, bringing it to a boil while stirring until thickened.
5. Add Flavours: Stir in the Worcestershire sauce, a few drops of gravy browning, chopped thyme, and redcurrant jelly. Mix well, then transfer to a wide-based shallow ovenproof dish. Cover with foil or a lid and bake in the oven for about 1 hour, until tender.
6. Cook the Mushrooms: While the lamb mixture is baking, add the sliced mushrooms and remaining oil to the pan. Fry until the liquid has evaporated from the mushrooms, then season with salt and pepper. Add this to the lamb mixture and set aside to cool.
7. Prepare the Pastry: Once the lamb filling is cool, increase the oven temperature to 220°C (200°C Fan/Gas 7). Unroll the puff pastry and trim it to be slightly larger than the surface of your dish.
8. Assemble the Pie: Brush the inside edge of the dish with water. Place the pastry over the cooled filling and press it down to stick to the sides. Trim any excess pastry, then fork the edges to seal.
9. Bake the Pie: Score the pastry heavily in a crisscross pattern, then brush the top with the beaten egg. Bake in the preheated oven for 30–35 minutes, until the pastry is puffed up and golden brown.

Recipe Tips

• Use Fresh Ingredients: Fresh vegetables and quality lamb make a big difference in flavor. Choose the best you can find for a tastier pie.
• Cool the Filling: Make sure the lamb and mushroom mixture is completely cool before covering it with pastry. This prevents the pastry from getting soggy during baking.
• Brush with Egg: Brush the pastry with beaten egg before baking. This gives it a lovely golden color and shiny finish.
• Avoid Overcooking: When frying the lamb and vegetables, avoid overcooking them. This keeps the meat tender and the veggies slightly crunchy.
• Check for Seasoning: Taste the lamb filling before adding it to the pastry. Adjust the seasoning with salt and pepper to ensure it has the right flavor.

How To Store & Reheat Leftovers

• Refrigerate: Put leftover Shepherd’s Puff Pastry Pie in an airtight container or cover it with foil or cling film. Store in the fridge for up to 3 days.
• Freeze: To freeze, let leftover Shepherd’s Puff Pastry Pie cool completely, then wrap it tightly in foil or use a freezer-safe container. It can be frozen for up to 3 months. To thaw, place it in the fridge for a few hours or overnight before serving.
• Reheating: To reheat leftover Shepherd’s Puff Pastry Pie, preheat the oven to 180°C. Cover the pie with foil and heat for 10 minutes until warm. Enjoy!

Nutrition Facts

Serving Size: 1 serving (approximately 275g)

• Calories: 430
• Total Fat: 26g
• Saturated Fat: 13g
• Cholesterol: 55mg
• Sodium: 730mg
• Potassium: 0mg
• Total Carbohydrate: 27g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 25g

Try More Mary Berry Recipes:

• Mary Berry Humble Pie
• Mary Berry Autumn Beef Pie With Filo Crust
• Mary Berry Lentil Shepherd’s Pie
• Mary Berry Welsh Rarebit
• Mary Berry Bacon And Mushroom Cheese Soufflé