Mary Berry Beef and Aubergine Pie Recipe

This delicious Mary Berry Beef and Aubergine Pie is a hearty, family-friendly meal that’s quick to assemble and packed with rich, comforting flavours. With creamy layers of seasoned mince, roasted aubergines, and a crisp filo topping, it’s an easy way to impress. You can use everyday ingredients for a simple, satisfying dinner perfect for any night!

This Beef and Aubergine Pie Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed

For the Filling:

• 4 tbsp sunflower oil
• 2 onions, diced
• 400g lean minced beef
• 3 garlic cloves, finely grated
• 1 tbsp tomato purée
• 2 × 400g  tins chopped tomatoes
• ½ tsp sugar
• 2 small aubergines, sliced into 1cm (½in) thick pieces
• 280g full-fat cream cheese
• 4 tbsp freshly chopped parsley
• 1 tbsp freshly chopped thyme

For the Filo Topping:

• 4 large sheets of filo pastry
• 30g butter, melted

How To Make Beef and Aubergine Pie Recipe

1. Preheat the oven: Preheat to 200°C/180°C Fan/Gas 6. Line a baking tray with non-stick baking paper. Grease a shallow round dish (28cm/11in wide, 1.75L/3-pint capacity).
2. Cook the filling: Heat 2 tablespoons of sunflower oil in a large frying pan over medium heat. Fry the diced onions for 3–4 minutes. Add the minced beef, browning it over high heat while breaking it apart. Stir in two-thirds of the garlic and fry for 30 seconds. Mix in the tomato purée, chopped tomatoes, and sugar. Cover and bring to the boil, then simmer for about 1 hour on low heat.
3. Roast the aubergines: Arrange the aubergine slices on the lined baking tray, drizzle with the remaining sunflower oil, and season with salt and pepper. Roast in the preheated oven for 20–25 minutes, turning halfway, until soft and lightly browned.
4. Prepare the cream cheese mixture: Mix the cream cheese with the remaining garlic and half the parsley in a bowl. Season with salt and pepper to taste.
5. Assemble the pie: Stir the thyme and remaining parsley into the cooked mince and season. Spoon half of the mince mixture into the base of the greased dish. Arrange a single layer of roasted aubergine slices on top. Dot the cream cheese mixture over the aubergines and spread slightly. Top with the remaining mince mixture.
6. Prepare the filo topping: Brush each filo pastry sheet with melted butter, then cut each sheet in half to make 8 pieces. Scrunch each piece and place them on top of the pie, covering the surface completely.
7. Bake the pie: Bake for 25–30 minutes in the preheated oven until the filo topping is golden and crisp, and the filling is bubbling.

Recipe Tips

• Drain the Minced Beef Properly: After browning the beef, drain any excess fat for a leaner and more flavourful filling.
• Don’t Overlap Aubergine Slices: When roasting aubergines, spread them out on the tray to ensure even browning and avoid sogginess.
• Season the Cream Cheese Mixture Generously: Adding enough seasoning to the cream cheese mixture ensures every layer tastes amazing.
• Scrunch Filo Sheets Loosely: For a light, crispy topping, gently scrunch the filo rather than pressing it down.
• Let the Pie Rest: Allow the pie to rest for 5–10 minutes after baking so the layers set and are easier to serve.

How To Store & Reheat Leftovers

• Refrigerate: Cover leftovers beef and aubergine pie or store it in an airtight container in the fridge for up to 3 days.
• Freeze: Put leftovers beef and aubergine pie in a freezer-safe container and freeze for up to 2 months. Thaw it in the fridge overnight before reheating in the oven.
• Reheating: To reheat leftovers beef and aubergine pie, place it in the oven at 350°F for 15–20 minutes or until heated through. If reheating individual portions, use a microwave for about 2–3 minutes, checking to ensure it’s piping hot.

Nutrition Facts

Serving Size: 1 serving (based on 8 servings)

• Calories: 378.36 kcal
• Total Fat: 21.4 g
• Saturated Fat: 8.2 g
• Cholesterol: 50 mg
• Sodium: 220 mg
• Potassium: 680 mg
• Total Carbohydrate: 23.8 g
• Dietary Fiber: 3.5 g
• Sugars: 7.8 g
• Protein: 22.3 g

Try More Mary Berry Recipes:

• Mary Berry Smoked Salmon Canapé Sandwiches
• Mary Berry Salmon Fillets
• Mary Berry Lemon and Caper Salmon Linguine
• Mary Berry Smoked Salmon and Avocado