Mary Berry Humble Pie

This delicious Mary Berry Humble Pie is a creamy, hearty dish that’s perfect for a quick family meal. With simple ingredients like cauliflower and cheese, you can easily customize it to your taste. The crispy puff pastry topping adds a delightful crunch, making every bite satisfying and warm. Enjoy a comforting meal tonight!

This Humble Pie Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

For the Filling

• 1 large cauliflower (about 800g / 1.75 lbs), broken into small florets
• 2 leeks, trimmed and cut into 2cm (¾ in) slices
• 115g (4 oz) / ¾ cup frozen petits pois (green peas)
• 200g (7 oz) / 7 oz button mushrooms, halved
• Knob of butter (for frying)

For the Cheese Sauce

• 55g (2 oz) / 4 tbsp butter
• 55g (2 oz) / ½ cup plain flour (all-purpose)
• 450ml (¾ pint) / 1 ⅞ cups hot milk
• 2 tsp Dijon mustard
• 115g (4 oz) / 1 cup mature Cheddar, coarsely grated
• 55g (2 oz) / ½ cup Parmesan, coarsely grated

For the Pastry

• 1 x 375g packet / 13 oz ready-rolled puff pastry
• 1 egg, beaten (for egg wash)

How To Cook Humble Pie:

1. Preheat the Oven: Preheat the oven to 200°C (180°C Fan / Gas 6 / 400°F). Prepare a fairly deep 28cm (11 in) diameter dish or a 3-pint dish.
2. Prepare the Vegetables: Break the cauliflower into small, even-sized florets. Chop some of the smaller leaves into pieces. Bring a large pan of salted water to a boil. Add the leeks and boil for 4 minutes. Add the cauliflower florets and leaves, and boil for another 3 minutes until just tender. Drain and run under cold water to stop cooking. Drain well and set aside.
3. Make the Cheese Sauce: In a large saucepan, melt 55g (2 oz) / 4 tbsp of butter over medium heat. Sprinkle in 55g (2 oz) / ½ cup of flour and stir for 1 minute. Gradually add 450ml (¾ pint) / 1 ⅞ cups of hot milk, whisking until thickened. Stir in 2 tsp of Dijon mustard, 115g (4 oz) / 1 cup of grated Cheddar, and 55g (2 oz) / ½ cup of grated Parmesan. Season well with salt and freshly ground black pepper. Leave to cool for 5 minutes.
4. Cook the Mushrooms: In a pan, heat a knob of butter over high heat. Fry the halved mushrooms for 3 minutes until golden, seasoning with salt and pepper. Set aside to cool.
5. Combine the Filling: Add the cooled vegetables and frozen peas to the cheese sauce, stir well, and check the seasoning. Spoon the mixture into the prepared pie dish.
6. Prepare the Pastry: Unroll the puff pastry. From the short side, remove a 7cm (2¾ in) strip and chill it in the fridge. Roll out the remaining pastry to be slightly larger than the top of your pie dish. Brush the edge of the dish with beaten egg, then place the pastry on top, pressing down to seal. Trim excess pastry and make a small slit in the center for steam to escape. Brush the top with beaten egg.
7. Decorate and Bake: Roll out the reserved strip of pastry to be thinner. Roll it up tightly and slice into long, thin strips. Unravel the strips, dip them into the egg wash, and arrange them randomly on top of the pie. Bake in the preheated oven for 40–45 minutes until the pastry is golden and the sauce is bubbling around the edges.

Recipe Tips

• Chop Vegetables Evenly: Cut the cauliflower and leeks into similar sizes so they cook evenly. This helps them become tender at the same time.
• Use Hot Milk for the Sauce: Always add hot milk to the cheese sauce. This ensures it thickens quickly and gives a smooth texture.
• Cool the Vegetables: After boiling, cool the vegetables before adding them to the cheese sauce. This prevents the sauce from becoming watery.
• Seal the Pastry Well: Make sure to press the pastry edges down firmly to seal the pie. This keeps the filling inside and prevents spills during baking.
• Check for Doneness: Bake the pie until the pastry is golden brown and the sauce bubbles at the edges. This indicates that it is cooked properly and ready to serve.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Humble Pie cool to room temperature. Cover it tightly with plastic wrap or put it in an airtight container. Store it in the fridge for up to 3 days.
• Freeze: To freeze leftover Humble Pie, cool it completely, then wrap it tightly in plastic wrap and aluminum foil or use a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw it in the fridge overnight before serving.
• Reheating: To reheat leftover Humble Pie, preheat the oven to 350°F and cover it with foil. Heat for 20-25 minutes until warmed through. For the microwave, heat individual portions for 2-3 minutes.

Nutrition Facts

Serving Size: 1 serving (about 142g)

• Calories: 300
• Total Fat: 11g
• Saturated Fat: 4.5g
• Cholesterol: 30mg
• Sodium: 460mg
• Potassium: 580mg
• Total Carbohydrate: 37g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 13g

Try More Mary Berry Recipes:

• Mary Berry Hoisin Chicken
• Mary Berry Shakshuka
• Mary Berry Lentil Shepherd’s Pie
• Mary Berry Autumn Beef Pie With Filo Crust
• Mary Berry Beef Ragu