This Mary Berry Highland Steak Pie is a robust, landscape-inspired feast—the ultimate dish for a gathering of family and friends. A combination of slow-braised beef, earth-rich chestnut mushrooms, and a dark, glossy gravy beneath a majestic crown of golden puff pastry, it is a timeless masterpiece of Scottish-inspired comfort. This recipe relies on a long, gentle simmer to transform humble cuts of steak into meltingly tender morsels, creating a rich and soulful filling that perfectly captures the heart of home cooking.
Mary Berry Highland Steak Pie Recipe Ingredients
- 2 lbs (900g) braising steak, cut into 1-inch cubes
- 1/4 cup (40g) all-purpose flour, seasoned with salt and pepper
- 3 tbsp sunflower or vegetable oil
- 2 large onions, roughly chopped
- 12 oz (350g) chestnut mushrooms, halved or quartered
- 2 cups (500ml) high-quality beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 pack (375g) ready-rolled puff pastry
- 1 large egg, beaten (for glazing)
- Salt and freshly ground black pepper
How To Make Mary Berry Highland Steak Pie Recipe
- Sear the Beef: Toss the beef cubes in the seasoned flour until well coated. Heat 2 tablespoons of the oil in a large, heavy-based casserole dish. Brown the beef in batches over high heat until dark and caramelized. Remove and set aside.
- Sauté the Aromatics: Add the remaining oil to the same pot. Sauté the onions for about 5–8 minutes until softened and golden. Stir in the mushrooms and cook for another 5 minutes until they begin to brown and release their savory juices.
- Simmer the Filling: Return the beef to the pot. Pour in the beef stock and Worcestershire sauce, then add the thyme. Bring to a boil, scraping the bottom of the pan to release all the flavorful browned bits. Cover with a lid and simmer very gently on the stovetop for 1½ to 2 hours, or until the meat is fork-tender.
- Cool the Mixture: Once cooked, check the seasoning and adjust with salt and pepper if needed. Transfer the beef mixture into a large, deep pie dish. Allow the filling to cool completely—this is vital to ensure the pastry rises correctly and doesn’t become soggy.
- Preheat and Prep: Preheat your oven to 200°C (400°F). Unroll the puff pastry and drape it over the pie dish. Trim the edges, press down with a fork to seal the rim, and make a small slit in the center to allow steam to escape.
- Bake: Brush the top generously with the beaten egg wash for a professional shine. Bake for 25–30 minutes until the pastry has risen high and is a deep, burnished golden brown.
Recipe Tips
- Wait for the Cool: Never place cold pastry onto a hot filling. The heat will melt the butter in the pastry layers before it hits the oven, preventing it from puffing up and creating a “soggy bottom.”
- Uniform Meat: Ensure your steak cubes are all roughly the same size. This guarantees that every piece of meat reaches that perfect “melt-in-the-mouth” texture at the exact same time.
- The “Lid” Secret: If your pie dish has a flat rim, dampen it with a little water or egg wash before laying the pastry down; this acts as a “glue” to keep the lid from shrinking away during baking.
- Batch Browning: Don’t overcrowd the pan when searing the beef. If you add too much at once, the temperature drops and the meat will steam in its own juices instead of developing a dark, flavorful crust.
What To Serve With Mary Berry Highland Steak Pie
- Creamy mashed potatoes or buttery neeps and tatties (mashed turnips and potatoes)
- Steamed savoy cabbage or honey-glazed carrots
- A side of extra beef gravy
- A glass of robust red wine or a smooth Highland malt whisky
How To Store Mary Berry Highland Steak Pie
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: To maintain the pastry’s crunch, reheat portions in the oven at 180°C (350°F). Avoid the microwave, as it will make the puff pastry soft and rubbery.
- Freeze: The cooked beef filling can be frozen for up to 3 months. Thaw completely in the refrigerator before topping with fresh pastry and baking.
Mary Berry Highland Steak Pie Nutrition Facts
- Calories: ~540 kcal (per serving)
- Carbohydrates: 32g
- Protein: 38g
- Fat: 30g
- Fiber: 3g
- Sugar: 4g
Nutrition information is estimated based on 6 servings.
FAQs
Braising steak, chuck steak, or even beef skirt are the best choices. These cuts have enough connective tissue to break down into a rich, thick gravy during the long simmering process.
Yes! Brown the beef and sauté the onions and mushrooms first, then transfer everything (except the pastry) to a slow cooker. Cook on Low for 7–8 hours. Let the filling cool before transferring to a dish and finishing with the pastry in the oven.
You can use standard white button mushrooms or even large Portobellos cut into chunks. Chestnut mushrooms are simply preferred for their deeper flavor and firmer texture when braised.
Try More Recipes:
- Mary Berry Steak and Mushroom Pie Recipe
- Mary Berry Steak and Kidney Pie Recipe
- Mary Berry Steak and Ale Pie Recipe
Mary Berry Highland Steak Pie Recipe
Description
A classic, deep-filled British steak pie with a rich mushroom gravy and a golden puff pastry crust.
Ingredients
Instructions
- Coat the beef in seasoned flour and sear in oil until browned; set aside.
- Sauté onions and mushrooms until soft and browned.
- Combine beef, stock, sauce, and herbs; simmer covered for 1.5–2 hours until tender.
- Cool the filling completely before pouring into a pie dish.
- Cover with puff pastry, seal the edges, and brush with egg wash.
- Bake at 200°C for 25–30 minutes until risen and golden.
Notes
- Ensure the beef is fork-tender before you stop simmering; the baking time in the oven is only to cook the pastry.
- For a richer color, add a teaspoon of gravy browning or a splash of dark ale to the stock.
- Use a “pie funnel” if you have one to support the weight of the pastry and prevent it from sagging.
