Mary Berry Autumn Beef Pie With Filo Crust

The first time I made this, I was in a bit of a mood. Rainy Sunday, muddy dog, and half the ingredients forgotten on the shop list. Classic. I was craving something hearty but didn’t want the full faff of traditional pastry. Enter Mary Berry’s Autumn Beef Pie with filo crust—light on the effort, big on the comfort.

To be honest, I nearly wrecked the filo the first time (left it out too long, turned into papery sadness), and I wasn’t sure the cream cheese layer would actually hold up under the beef. But oh—it did. Let me show you how I fixed those hiccups and got to the bubbling, golden magic this pie truly is.

Why This One Works So Well

There are lots of beef pies out there—but this one’s a bit of a sleeper hit. The filo topping gives you crunch without the heavy butter-laden lid of puff pastry. And the surprise cream cheese layer? Game-changer. It adds this lush, tangy contrast to the rich beef and sweet courgettes.

Also, that roasted pepper layer? Totally underrated. Brings a bit of sweetness and smokiness that lifts the whole dish.

INGREDIENTS + WHY THEY MATTER

• Lean Minced Beef (1kg) – I’ve used 15% fat here—it gives enough richness without turning greasy.
• Onions + Garlic – Classic base. Sauté until sweet, not burnt (I’ve made that mistake).
• Tomato Purée + Chopped Tomatoes + Sugar – Sweet-tart combo balances the savoury meat. The sugar cuts the acidity beautifully.
• Courgettes – Adds moisture and bite. Don’t skip the frying step or they’ll be bland.
• Full-Fat Cream Cheese – Not low-fat. Trust me, I tried it once—it split and went grainy.
• Chives + Parsley – Fresh herbs really brighten it up. Dried just doesn’t give the same lift.
• Cheddar (grated) – I used extra mature for a proper punch.
• Roasted Red Peppers – From a jar is fine. Drain well or it’ll sog out the topping.
• Filo Pastry (8 sheets) – Keep it under a damp cloth as you work—dries out faster than you’d think.
• Butter (melted) – Every layer needs brushing. Don’t skimp.

Making It Yours (Without Ruining It)

• Want it meat-free? Swap the beef for cooked lentils and finely chopped mushrooms. Still hearty, still rich.
• Dairy-free? Use plant cream cheese and skip the Cheddar—or sub in a DF cheese that melts well (Violife’s cheddar block worked okay in tests).
• Gluten-free? You’ll need to ditch the filo and use GF puff or make your own mash-top version. I’ve done it—still lovely, just a different beast.
• Extra veg? Add sautéed leeks or shredded spinach in with the courgettes.

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

What Went Wrong	Why It Happens	How to Fix It
Filo turned to dry shards	Left it uncovered too long	Keep it under a damp tea towel while assembling
Cream cheese melted into soup	Mince too hot when layered	Let mince cool completely before adding toppings
Courgettes too soggy	Didn’t fry them off properly	Fry till golden—don’t skip it
Filling tasted flat	Forgot to season at each stage	Salt + pepper after each layer of cooking

HOW TO MAKE MARY BERRY’S AUTUMN BEEF PIE WITH FILO CRUST

1. Preheat oven to 180°C/160°C fan/Gas 4. Grease a 2-litre dish with butter.
2. Brown the mince: Heat 1 tbsp oil in a pan. Sauté onions 2 mins, add beef, cook till browned. Add garlic + flour, stir. Add tomatoes, purée, sugar, S&P. Simmer, cover, bake for 45 mins.
3. Courgettes: While beef bakes, fry courgette slices in remaining oil till golden. Season and set aside.
4. Cream cheese mix: Stir cream cheese with chives, parsley, and S&P.
5. Assemble: Let beef cool slightly. Spoon into baking dish. Dollop cheese mix, sprinkle Cheddar, layer courgettes + peppers.
6. Filo top: Brush 2 sheets with butter, lay flat. Scrunch 6 into rosettes, top pie. Brush all with more butter.
7. Bake at 200°C/180°C fan/Gas 6 for 25–30 mins. Cover with foil if browning too fast.
8. Serve hot, ideally with a zingy green salad.

TIPS FROM MY KITCHEN

• I use a cheap metal roasting tin—crisped the bottom better than ceramic.
• I let the pie sit 10 mins before cutting—helps it hold its shape.
• Chopping courgettes 1cm thick means they don’t vanish in the bake.
• I add a bit of smoked paprika to the mince on gloomy days—adds warmth.

STORAGE + SERVING

• Fridge: Keeps 3 days, covered.
• Freezer: Wrap tightly in cling film + foil. Freeze up to 3 months.
• Reheat: Oven is best—180°C, covered in foil, 12 mins. Air fryer also works (8–10 mins at 180°C). Microwave fine but loses crunch.

Great with: crisp salad, garlicky green beans, or buttery mash if you’re feeling indulgent.

FAQs

Q: Can I make it ahead?
A: Yes! Assemble fully (but don’t bake), then chill up to 24 hours. Bake straight from fridge—just add 5 extra minutes.

Q: What can I use instead of roasted peppers?
A: I’ve swapped in sun-dried tomatoes once—lovely, just a bit richer.

Q: Does low-fat cream cheese work?
A: Honestly, no. It split on me and turned the layer grainy. Full-fat or bust.

Q: Can I use frozen courgettes?
A: Wouldn’t. They release too much water. Use fresh for best texture.

Try More Recipes:

• Ribeye Steak With Caramelized Shallots
• Mary Berry Steak And Guinness Pie
• Mary Berry Peppered Roast Beef Fillet
• Mary Berry Duck Stir Fry