Mary Berry Beef Bourguignon Pie

It was raining sideways the day I made this. The kind of day where you forget what warmth feels like and the dog refuses to go outside. I needed something deeply comforting, something that simmers while you change into dry socks and pours a rich wine gravy over your entire mood.

This pie is no slap-it-together supper. It’s a slow-building, slow-braising, puff-pastry-topped triumph. You build the layers like a good story: seared beef, sweet shallots, bacon for smoke, mushrooms for depth, wine for everything.

And when that golden pastry lifts off like a buttery lid? You’ll see why I now make this anytime life feels grey around the edges.

WHAT MAKES THIS RECIPE SPECIAL

• You reduce the wine first. That’s the secret to the bold, rich flavour.
• Baby shallots stay whole, turning soft and sweet in the stew.
• Redcurrant jelly balances everything out—it doesn’t taste sweet, it tastes complete.
• And that puff pastry lid? Golden. Flaky. Glorious.

This pie doesn’t just taste like comfort—it looks like a proper occasion.

INGREDIENTS + WHY THEY MATTER

Braising beef (800g) – Needs time, but becomes spoon-tender. Cut into 4cm chunks for real bite.
Red wine (600ml) – Reduced to intensify the flavour. I used a bold Côtes du Rhône.
Smoked bacon lardons (200g) – Add deep savoury flavour—don’t use lean back bacon here.
Baby shallots (500g) – Kept whole. They go silky inside.
Button mushrooms (400g) – Earthy and juicy—add these just before the stew goes in the oven.
Plain flour (55g) – Thickens the sauce. Whisk it into cold stock for smoothness.
Beef stock (150ml) – Adds body—don’t skip.
Redcurrant jelly (1 tbsp) – Balances the richness. I tested it without—felt like something was missing.
Puff pastry (500g) – Use all-butter. It makes a huge difference.
Egg (1, beaten) – For that glossy, golden finish.

MAKING IT YOURS (WITHOUT RUINING IT)

Short on wine? Use half wine, half stock. You’ll still get depth.
No redcurrant jelly? Try a spoon of cranberry sauce or a dash of balsamic vinegar.
Want a shortcut? You can make the stew a day ahead and top with pastry when ready to bake.
Going rustic? Serve it in the same dish it cooks in. Bonus: fewer dishes.

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

WHAT WENT WRONG	WHY IT HAPPENED	HOW TO FIX IT
Pastry went soggy	Put it on warm filling	Always chill the filling before topping
Sauce was thin	Didn’t reduce wine enough	Reduce to 400ml—don’t eyeball, measure it
Filling boiled over	Overfilled the dish	Leave space for bubbling and puff expansion
Tough beef	Rushed the braise	Cook for full 2½ hours—low and slow is key

HOW TO MAKE MARY BERRY’S BEEF BOURGUIGNON PIE

Reduce the Wine
Pour wine into a saucepan and boil until reduced to 400ml. This deepens the flavour.

Brown the Beef
In a hot pan, brown beef in batches. Don’t crowd the pan or it’ll steam. Set aside.

Cook the Base
In the same pan, fry bacon and shallots until golden. Add garlic and mushrooms. Cook 2–3 minutes.

Make the Sauce
Whisk flour into cold stock. Pour into the pan with reduced wine. Stir in tomato purée, thyme, bay leaves, and redcurrant jelly. Simmer gently.

Braise the Beef
Return beef and juices to the pan. Cover and bake at 160°C (140°C fan) for 2½ hours until tender.

Cool and Chill
Spoon the stew into a pie dish. Remove bay leaves. Let cool, then chill in the fridge. (Warm filling = soggy pastry.)

Prep the Pastry
Roll puff pastry 5cm wider than the dish. Cut a strip for the rim. Stick it to the dish with water. Brush with egg. Place pastry lid on top.

Seal and Decorate
Press edges, trim, crimp, and cut a steam hole. Brush all over with egg. Use trimmings for shapes if you like.

Bake
Bake at 220°C (200°C fan) for 35–40 minutes until golden and piping hot.

TIPS FROM MY KITCHEN

• I reduce the wine while I chop the veg—saves time and fills the kitchen with the best smell.
• If I’m making this for guests, I bake the stew the day before. The flavour’s even better next day.
• I use the pastry trimmings to make little leaves or initials if I’m feeling fancy.
• Always check the base of the pie with a spoon—if it’s bubbling hot, it’s ready.

STORAGE + SERVING

Fridge: Keeps 3 days covered.
Freezer: Freeze fully baked or just the stew—just don’t freeze with raw pastry.
Reheat: Oven at 180°C, covered loosely with foil for 20–25 minutes.
Serve with: Creamy mash, buttered greens, or just a spoon and a deep breath.

FREQUENTLY ASKED QUESTIONS

Q: Can I use stewing steak instead of braising beef?
A: You can, but it may take longer to break down—check tenderness before pulling it out of the oven.

Q: Can I make this ahead?
A: Yes! I often make the filling the night before. Just chill, top with pastry, and bake when ready.

Q: Do I have to reduce the wine?
A: You really should. It intensifies the flavour and stops the sauce from being too thin or sharp.

Q: Can I use shortcrust instead of puff pastry?
A: You can, but the texture and richness won’t be the same. Puff gives it that dramatic, glossy crown.

Q: How do I avoid a soggy bottom?
A: Always cool the filling first—and bake in a hot oven to get that crisp pastry base.

Try More Recipes:

• Mary Berry Beef Bourguignon Pie
• Mary Berry Sabzi Vegetable Curry
• Mary Berry Boeuf Bourguignon