Mary Berry Shepherd’s Puff Pastry Pie

I’ll be honest, the first time I tried to make this Mary Berry shepherd’s pie with puff pastry, I didn’t quite give the filling time to cool—and oh boy, that pastry slid about like a satin sheet on a hot day. Totally lost its puff. I’ve since made it three times, and now I get why Mary wrote it the way she did.

This version is one of my weekday wonders. It’s got all the comfort of a shepherd’s pie, but the golden pastry lid makes it feel that little bit fancy—like you’ve actually got your life together (even if you’re eating it cross-legged in front of the telly). Let me show you how I fixed the soggy-top fiasco and found the magic in the mushrooms.

What Makes This Recipe Special

Most shepherd’s pies rely on mashed potato, but here’s the twist: a puff pastry lid instead. It’s quicker, crispier, and turns this into more of a showstopper.

The redcurrant jelly might seem like a “posh” touch, but I promise—it’s not just there to look fancy. It brings a subtle sweetness that balances the richness of the lamb. I tried it once without (ran out), and the whole dish fell a bit flat. Also: chestnut mushrooms. Game-changer. Meaty, earthy, and they don’t vanish into the sauce like button mushrooms do.

Ingredients + Why They Matter

• Minced Lamb (1kg) – Classic shepherd’s pie base. I’ve tested beef too, but lamb gives a deeper, more traditional flavour.
• Red Wine (300ml) – Adds body and depth. I used a cheap Shiraz and it was perfect.
• Redcurrant Jelly (1 tbsp) – Balances the savoury with just enough sweet. I once skipped this and regretted it.
• Chestnut Mushrooms (250g) – Meaty and hold their texture. Button mushrooms go watery and sad.
• All-Butter Puff Pastry (375g) – You need all-butter for that glorious golden puff. The low-fat stuff just sags.
• Worcestershire Sauce (2 tbsp) – Adds that savoury kick. Don’t skip it.
• Thyme Leaves (2 tbsp) – Fresh if you can. Dried works too, just halve the amount.

Making It Yours (Without Ruining It)

• No Lamb? Beef mince works, though it’s technically a cottage pie then. Still tasty.
• No Wine? Use more stock + a splash of balsamic. Not quite the same, but close.
• Gluten-Free? Use gluten-free pastry and thicken with cornflour instead of flour.
• Vegetarian? Use lentils + veggie mince. Add a dash of soy sauce for depth.
• No redcurrant jelly? A spoon of cranberry sauce or a dab of brown sauce works in a pinch (I’ve tried both).

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Pastry got soggy	Filled while lamb mix was still warm	Let the filling fully cool
Mushrooms turned mushy	Cooked with lamb instead of separately	Fry mushrooms separately until browned
Filling too runny	Didn’t cook off enough liquid	Simmer uncovered until thick and rich
Pastry didn’t puff properly	Used low-fat or cheap pastry	Always use all-butter puff

How to Make Mary Berry’s Shepherd’s Puff Pastry Pie

1. Preheat oven to 160°C (140°C fan/gas 3). Grease your dish lightly.
2. Heat 1 tbsp oil. Soften onions, celery, and carrots for 5 minutes. Add garlic, cook 30 seconds more.
3. Add mince, breaking it up. Fry until browned, about 5–6 minutes.
4. Sprinkle in flour and stir.
5. Gradually add wine and stock. Stir constantly until thickened.
6. Stir in Worcestershire sauce, gravy browning, thyme, and jelly. Transfer to ovenproof dish, cover and bake 1 hour.
7. While lamb bakes, fry mushrooms in remaining oil until browned and dry. Stir into lamb.
8. Cool filling completely.
9. Increase oven to 220°C (200°C fan/gas 7). Unroll puff pastry, trim to fit dish.
10. Brush dish edge with water. Lay pastry over, press to seal, trim excess, and crimp edges.
11. Score pastry in a crisscross pattern, brush with beaten egg, and bake 30–35 minutes until golden and puffed.

Tips from My Kitchen

• I always cook the mushrooms separately—it keeps the filling rich, not watery.
• If I have pastry trimmings, I cut leaves or initials for the top.
• My fan oven runs hot, so I check it at 25 minutes to avoid burning.
• Let it rest 10 minutes before serving—it holds together better.

Storage + Serving

• Fridge: Lasts 3 days. Reheat in the oven for best texture.
• Freezer: Wrap in foil or freeze in portions. Thaw in the fridge overnight.
• To Serve: Lovely with buttered peas and a dollop of red onion chutney.

FAQs

Can I make this ahead of time?
Absolutely. Prep the filling a day in advance, refrigerate, then top with pastry and bake fresh.

Why does my pastry sink?
Usually because the filling was too warm. Let it cool completely before topping.

Can I use shortcrust pastry instead?
Yes, but it won’t puff. It’ll be more rustic—but still very good.

Do I need gravy browning?
Not essential, but it gives the sauce a deeper, richer colour.

What wine should I use?
A basic Shiraz, Merlot, or red blend works great. Doesn’t need to be fancy.

Try More Recipes:

• Mary Berry Humble Pie
• Mary Berry Autumn Beef Pie With Filo Crust
• Mary Berry Lentil Shepherd’s Pie
• Mary Berry Welsh Rarebit
• Mary Berry Bacon And Mushroom Cheese Soufflé