Mary Berry Beef and Aubergine Pie Recipe

This beef and aubergine pie started as a bit of a fridge-clear mission. I had aubergines going soft, half a pack of filo, and mince in the freezer. I’d never layered cream cheese into a meat pie before, so I didn’t quite know what to expect.

First try? Too much liquid—my tomatoes hadn’t cooked down enough, and the filo went soggy in places. Still tasty, but messy. Second go, I let the sauce reduce properly and roasted the aubergines in a single layer (not stacked). The result was miles better: meaty, savoury, creamy, and topped with golden, crispy filo that shatters as you dig in.

WHY THIS ONE WORKS SO WELL

This isn’t a pastry pie in the traditional sense—it’s more like a Mediterranean lasagna disguised as something British. You get layers: savoury beef, soft roasted aubergine, garlicky cream cheese, and that crisp filo on top.

What makes it work is contrast. The rich beef base is cooked down until it’s thick and punchy, the cream cheese cuts through it with mellow softness, and the filo brings crunch. It’s smart layering—Mary knew what she was doing.

INGREDIENTS + WHY THEY MATTER

Sunflower Oil (4 tbsp) – Neutral, doesn’t overpower the beef or the vegetables.
Onions (2, diced) – Build the base. Fry until soft to bring out sweetness.
Lean Minced Beef (400g) – Gives structure without making the pie too greasy.
Garlic (3 cloves) – Split between sauce and cream cheese for layered flavour.
Tomato Purée + Chopped Tomatoes (2 tins) – Rich, tangy, the main sauce body.
Sugar (½ tsp) – Cuts the acidity of the tomatoes—don’t skip it.
Aubergines (2 small) – Roasted for flavour and structure; they’re the middle layer.
Cream Cheese (280g) – Full-fat is best. It holds its shape and tastes better.
Parsley + Thyme (5 tbsp total) – Fresh herbs brighten the dish and round it off.
Filo Pastry (4 sheets) – Light and crisp. A scrunched topping bakes up beautifully.
Butter (30g) – Melted and brushed over filo to help it crisp and colour.

MAKING IT YOURS (WITHOUT RUINING IT)

Want it spicier? Add a pinch of chilli flakes or harissa to the beef.
No filo? Use puff pastry instead—but it won’t be as crisp or light.
Need it meat-free? I’ve done this with lentils and mushrooms—it’s a bit softer, but works.

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

What Went Wrong	Why It Happens	How to Fix It
Filo didn’t crisp properly	Didn’t use enough butter or overlapped	Brush each sheet and scrunch loosely
Watery filling	Didn’t reduce sauce long enough	Simmer uncovered until thickened
Aubergines soggy	Crowded the baking tray	Roast in a single layer, turn halfway

HOW TO MAKE MARY BERRY’S BEEF AND AUBERGINE PIE

1. Prep the Oven + Dish
   Heat oven to 200°C (180°C fan). Line a tray with baking paper. Grease a 28cm round baking dish.
2. Cook the Filling
   Fry onions in 2 tbsp oil for 3–4 mins. Add mince, brown it well, then stir in two-thirds of the garlic. Add tomato purée, chopped tomatoes, sugar, and simmer for 1 hour.
3. Roast the Aubergines
   Lay slices in a single layer on the tray. Drizzle with remaining oil, season, and roast for 20–25 minutes, flipping halfway.
4. Make the Cream Cheese Layer
   Mix cream cheese with remaining garlic and half the parsley. Season well.
5. Assemble the Pie
   Layer half the beef in the dish. Top with aubergines, then dollops of cream cheese, and finish with the rest of the beef. Stir in thyme and remaining parsley as you go.
6. Top with Filo
   Brush filo with butter, cut each sheet in half, scrunch, and lay over the top to cover the surface.
7. Bake
   Bake for 25–30 minutes until golden and crisp on top, and bubbling underneath.

TIPS FROM MY KITCHEN

I make the filling a few hours ahead so it’s cool when I layer—less chance of the filo going soggy.
Use a metal tin or ceramic dish with low sides to help crisp the pastry.
If the filo browns too fast, cover loosely with foil partway through.

STORAGE + REHEATING

Keeps: 3 days in the fridge, covered
Freezes: Yes—cool completely and wrap well. Freeze up to 2 months
Reheats: Oven is best—180°C for 15–20 mins. Microwave works, but filo softens

FREQUENTLY ASKED QUESTIONS

Q: Can I use ricotta instead of cream cheese?
Yes—but it’s looser, so drain it well and season generously.

Q: Can I make it ahead?
Absolutely. Assemble everything except the filo, then add and bake just before serving.

Q: Can I use ready-cooked aubergine slices?
You can—but roast them again briefly to get rid of excess moisture or the dish might turn soggy.

Try More Recipes:

• Mary Berry Beef and Aubergine Pie Recipe
• Mary Berry Peppered Roast Beef Fillet
• Mary Berry Hungarian Goulash