Mary Berry’s Autumn Beef Pie With Filo Crust is made with lean minced beef, onions, garlic, courgettes, full-fat cream cheese, Cheddar cheese, roasted red peppers, and filo pastry. This delicious Autumn Beef Pie recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4 people.
This Autumn Beef Pie With Filo Crust Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Autumn Beef Pie With Filo Crust Ingredients
- 75g (3oz) butter, melted, for greasing and brushing
- 3 tbsp oil
- 2 onions, chopped
- 1kg (2lb 3oz) lean minced beef
- 2 garlic cloves, crushed
- 2 tbsp plain flour
- 2 × 400g tins (2 × 14oz cans)
- 1 tsp sugar
- 4 tbsp Tomato Purée
- 500g (1lb 2oz) courgettes, cut into 1cm (½in) slices
- 300g (11oz) Full-Fat Cream Cheese:
- 1 tbsp snipped chives
- 1 tbsp chopped parsley
- 100g (4oz) Cheddar cheese, grated
- 1 × 190g jar (1 × 6.7oz jar) roasted red peppers in oil, drained and cut into large pieces
- 8 sheets Filo Pastry
- Salt and Black Pepper
How To Make Mary Berry Autumn Beef Pie With Filo Crust
- Prepare the Oven and Dish: Preheat the oven to 180°C/160°C fan/Gas 4 (350°F). Grease a shallow 2-litre (3½-pint) ovenproof dish with a little melted butter.
- Cook the Mince: Heat 1 tablespoon of oil in a non-stick, ovenproof frying pan. Fry the onions over high heat for a couple of minutes. Add the minced beef and brown all over for 4–5 minutes, breaking up lumps with a wooden spoon. Stir in the garlic, then sprinkle over the flour. Mix in the chopped tomatoes, tomato purée, and sugar. Season with salt and pepper. Bring to the boil, cover, and transfer to the oven. Cook for about 45 minutes until the mince is tender.
- Cook the Courgettes: Meanwhile, heat the remaining oil in a separate frying pan. Add the courgettes and fry over high heat for 4–5 minutes until golden. Season with salt and pepper and set aside.
- Prepare the Cream Cheese Mixture: In a bowl, combine the cream cheese, chives, and parsley. Season with salt and pepper.
- Assemble the Pie: Remove the mince from the oven and increase the oven temperature to 200°C/180°C fan/Gas 6 (400°F). Spread the mince over the base of the prepared dish and let it cool. Dollop the cream cheese mixture over the mince, sprinkle with grated Cheddar, and arrange the courgettes and peppers on top.
- Add the Filo Pastry: Brush each filo sheet with melted butter. Lay two sheets flat over the top of the dish for the first layer of pastry. Scrunch the remaining six sheets into rosette shapes and arrange in two rows on top. Brush with more melted butter.
- Bake: Place the dish on a baking sheet and bake for 25–30 minutes until golden and bubbling. If it starts to brown too quickly, cover with foil. Serve hot with a dressed salad.
Recipe Tips
- Ensure Even Browning: Brown the minced beef in batches if necessary to avoid overcrowding the pan. This helps achieve a richer flavor and prevents steaming.
- Cool Before Adding Toppings: Let the cooked mince cool before adding the cream cheese mixture and other toppings. This prevents the toppings from melting and blending into the meat.
- Don’t Overcook Courgettes: Fry the courgettes until just golden to avoid making them too soft. They should retain some texture to add to the pie’s overall consistency.
- Brush Each Filo Sheet: Brush each sheet of filo pastry with melted butter to ensure they crisp up nicely and form a golden, flaky crust.
- Use Foil if Necessary: If the filo pastry starts to brown too quickly, cover the pie with foil. This prevents it from burning while the filling cooks through.
What To Serve With Autumn Beef Pie With Filo Crust?
This hearty Autumn Beef Pie pairs well with a crisp green salad, steamed green beans, garlic bread, or mashed potatoes. It can also be served alongside roasted carrots, a fresh tomato salad, sautéed spinach, or creamy coleslaw for a delicious dinner.
How To Store Leftovers Autumn Beef Pie With Filo Crust?
- Refrigerate: Cool the leftovers autumn beef pie with filo crust to room temperature. Cover it tightly and store it in the fridge for up to 3 days.
- Freeze: Cool the leftovers autumn beef pie with filo crust completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw it in the fridge overnight before reheating.
How To Reheat Leftovers Autumn Beef Pie With Filo Crust?
- In The Oven: Preheat to 180°C/160°C fan/Gas 4 (350°F). Cover leftovers autumn beef pie with foil and heat for 12 minutes until hot.
- In The Microwave: Heat leftovers autumn beef pie on high for 2–3 minutes, covering with a microwave-safe lid or wrap.
- In The Air Fryer: Preheat to 180°C (350°F). Heat the leftovers autumn beef pie for 8–10 minutes until crispy and hot.
Mary Berry Autumn Beef Pie With Filo Crust Nutrition Fact
Serving Size: 1 serving (1/4 of the pie)
- Calories: 625
- Total Fat: 38g
- Saturated Fat: 18g
- Cholesterol: 150mg
- Sodium: 800mg
- Potassium: 600mg
- Total Carbohydrate: 41g
- Dietary Fiber: 3g
- Sugars: 12g
- Protein: 29g
More Mary Berry Recipe:
- Turkey Crown With Orange
- Mary Berry Lentil Shepherd’s Pie
- Mary Berry Mediterranean Chicken Thighs
- Mary Berry Mini Beef Wellington
- Mary Berry Chilli Burgers
Mary Berry Autumn Beef Pie With Filo Crust
Description
Mary Berry’s Autumn Beef Pie With Filo Crust is made with lean minced beef, onions, garlic, courgettes, full-fat cream cheese, Cheddar cheese, roasted red peppers, and filo pastry. This delicious Autumn Beef Pie recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Oven and Dish: Preheat the oven to 180°C/160°C fan/Gas 4 (350°F). Grease a shallow 2-litre (3½-pint) ovenproof dish with a little melted butter.
- Cook the Mince: Heat 1 tablespoon of oil in a non-stick, ovenproof frying pan. Fry the onions over high heat for a couple of minutes. Add the minced beef and brown all over for 4–5 minutes, breaking up lumps with a wooden spoon. Stir in the garlic, then sprinkle over the flour. Mix in the chopped tomatoes, tomato purée, and sugar. Season with salt and pepper. Bring to the boil, cover, and transfer to the oven. Cook for about 45 minutes until the mince is tender.
- Cook the Courgettes: Meanwhile, heat the remaining oil in a separate frying pan. Add the courgettes and fry over high heat for 4–5 minutes until golden. Season with salt and pepper and set aside.
- Prepare the Cream Cheese Mixture: In a bowl, combine the cream cheese, chives, and parsley. Season with salt and pepper.
- Assemble the Pie: Remove the mince from the oven and increase the oven temperature to 200°C/180°C fan/Gas 6 (400°F). Spread the mince over the base of the prepared dish and let it cool. Dollop the cream cheese mixture over the mince, sprinkle with grated Cheddar, and arrange the courgettes and peppers on top.
- Add the Filo Pastry: Brush each filo sheet with melted butter. Lay two sheets flat over the top of the dish for the first layer of pastry. Scrunch the remaining six sheets into rosette shapes and arrange in two rows on top. Brush with more melted butter.
- Bake: Place the dish on a baking sheet and bake for 25–30 minutes until golden and bubbling. If it starts to brown too quickly, cover with foil. Serve hot with a dressed salad.
Notes
- Ensure Even Browning: Brown the minced beef in batches if necessary to avoid overcrowding the pan. This helps achieve a richer flavor and prevents steaming.
- Cool Before Adding Toppings: Let the cooked mince cool before adding the cream cheese mixture and other toppings. This prevents the toppings from melting and blending into the meat.
- Don’t Overcook Courgettes: Fry the courgettes until just golden to avoid making them too soft. They should retain some texture to add to the pie’s overall consistency.
- Brush Each Filo Sheet: Brush each sheet of filo pastry with melted butter to ensure they crisp up nicely and form a golden, flaky crust.
- Use Foil if Necessary: If the filo pastry starts to brown too quickly, cover the pie with foil. This prevents it from burning while the filling cooks through.
Mary Berry Autumn Beef Pie With Filo Crust