MINCED BEEF PIE
This tasty and easy beef pie recipe will quickly become a family favourite. Serve with mounds of mash.
Provided by BBC Food
Categories Main course
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
- Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
- Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
- Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
- Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.
- To serve, slice into wedges.
MARY BERRY'S MINCE PIES
Mary Berry's mince pies will win any Christmas get-together. These Christmassy bites have delicious orangey pastry and grated marzipan on top that gives a wonderful flavour. Equipment and preparation: for this recipe you will need a 12-hole muffin tin and 8cm/3in fluted pastry cutter.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6 and place a baking sheet inside to heat up.
- For the pastry, either pulse the flour and butter in a food processor until the mixture resembles breadcrumbs, or rub the flour and butter together in a large bowl using your fingertips.
- Stir in the icing sugar and orange zest, then stir in the beaten egg and mix until the ingredients just come together as a dough. Wrap the dough in greaseproof paper and chill in the fridge for 10-15 minutes, or until firm.
- When the pastry has rested, unwrap it. Place the greaseproof paper on a work surface and lightly dust with icing sugar. Place the dough on top, dust with icing sugar, then cover with another sheet of greaseproof paper. Roll the pastry between the sheets of greaseproof paper to a thickness of 1-2mm. (If you are confident rolling out pastry you do not need to use the greaseproof paper, but it does help prevent the pastry tearing if the dough is a little sticky).
- Stamp 12 rounds from the pastry using a 8cm/3in fluted pastry cutter. (Any leftover pastry can be frozen and used to make jam tarts.) Line each hole of the muffin tin with one of the pastry rounds and prick the base of each with a fork.
- For the filling, mix the mincemeat with the chopped apricots until well combined. Divide the mixture equally among the pastry cases. Top each tart with some of the grated marzipan.
- Slide the muffin tin onto the hot baking sheet and bake in the oven for 12-15 minutes, or until golden-brown and crisp. Dust with icing sugar and serve warm.
COTTAGE PIE WITH CHEESY TOPPING
This is one of Mary Berry's recipes for a delicious cottage pie which can be baked as one large pie, or several smaller ones. Or a large pie and a couple of stuffed Jacket potatoes.
Provided by Marie Rayner
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan. Add the onions, carrot and celery. Cook for a few minutes, then crumble in the beef. Cook, stirring frequently until the beef has browned.
- Sprinkle the flour over top and cook, stirring for about a minute, then add the stock, tomato puree and Worcestershire sauce. Season with some salt and pepper to taste. Bring to the boil, then reduce to a simmer and cook, covered, for about 45 minutes over low heat. Stir occasionally.
- While the filling is cooking, prepare the potato topping. Put the potatoes into a saucepan of lightly salted water to cover. Bring to the boil. Cook at a quick simmer for about 20 minutes, or until fork tender. Drain well and return to the saucepan. Shake the pan over the residual heat of the burner for a few minutes to dry the potatoes out.
- Mash the potatoes with the butter and milk until soft and lump free. Stir in the cheese until it melts. Season to taste with some salt and pepper. (Remember cheese is quite salty.)
- Spoon the meat filling into a deep dish or into 6 smaller deepish dishes. Spread the cheesy potato mash over top to cover, roughing it up a bit.
- Bake in a 400*F/200*C/ gas mark 6 oven for 20 to 25 minutes for small pies, or 35 to 40 minutes for a larger pie. When done the meat filling will be bubbling and the potato topping will be golden brown.
- Serve hot with a vegetable or salad on the side.
COTTAGE PIE
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- For the filling: Melt the butter in a large oven-safe skillet over medium heat. Add the carrots, celery and onion and season with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. Add the garlic and cook for 30 seconds. Add the beef or meat alternative. Increase the heat to medium-high and cook, breaking up the beef or meat alternative, until browned and cooked through, 5 to 7 minutes. Reduce the heat to medium, add the lentils and sprinkle with the flour; stir to combine.
- Whisk together the tomato paste and Worcestershire sauce in a medium bowl. Whisk in the mushroom or beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping.
- For the topping: Cover the potatoes and garlic with a few inches of cold water into a large pot. Season well with salt and bring to a boil over medium-high heat. Once boiling, add the cauliflower, cover and cook until tender, 10 to 15 minutes. Drain and return to the pot. Using a potato masher or hand mixer, roughly mash the veg. Add the milk, butter and cream cheese and mash until the desired texture is reached. Season with more salt.
- Stir the frozen veg into the filling and remove from the heat. Top with the mash, spreading it into an even layer and scatter with the grated Cheddar. Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and bake for until the cheese is melted and the top is lightly golden brown and crisp, 20 to 25 minutes.
- Allow the pie to cool slightly before serving.
MARY BERRY'S FISH PIE
Make and share this Mary Berry's Fish Pie recipe from Food.com.
Provided by FamilyC
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven 200C/400°F Grease a shallow 2.5 litre with butter.
- Melt the butter in a pan on a high heat and fry onion for few minutes.
- Lower the heat, cover and leave to soften for 15 minutes.
- Remove the lid and increase the heat to remove any moisture. Sprinkle in the flour and then add the milk gradually, stirring well and allowing the sauce to thicken until all the milk has been added.
- Season with salt and freshly ground black pepper, add lemon juice and the raw fish and cook for couple of minutes, stirring continuously until the fish has just cooked. Stir in the smoked haddock. Pour the mixture into the buttered dish and leave to cool. Top with the hard-boiled eggs.
- For the topping, boil the potatoes in a pan of salted water until tender. Drain, tip the potatoes back into the pan, add milk and butter and mash until lump-free. Use a ricer to get smooth mash. Add salt and freshly ground black pepper to taste.
- Spread the mash over the top of the sauce and fish in the dish and score with a fork.
- Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown.
Nutrition Facts : Calories 853.3, Fat 41.4, SaturatedFat 23.7, Cholesterol 405.9, Sodium 1277.6, Carbohydrate 63.3, Fiber 6.1, Sugar 4.2, Protein 56.7
CRISPY TOPPED CUMBERLAND PIE
This crisp, potato-topped pie is slow-cooked and inexpensive to make. It's a great family meal but smart enough for entertaining too
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h35m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes.
- Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and cook in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins -1 hr more until the meat is really tender and sauce thickened.
- Meanwhile, cook potatoes in a pan of boiling water until they're not done but about ¾ of the way there.
- Transfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves. Layer on the beef, scattering with the cheese as you layer. You can cover and chill the pie now for 1 day, or freeze for up to 3 months.
- Increase oven to 200C/180C fan/gas 6 and bake for 30-40 mins until golden and crispy, and sauce bubbling if the dish went in cold. Serve with peas.
Nutrition Facts : Calories 486 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.8 milligram of sodium
More about "mary berry minced beef pie food"
THE HAIRY BIKERS' SUPERB STEAK AND ALE PIE …
From lovefood.com
MARY BERRY'S MINCEMEAT AND MARZIPAN TART …
From bbc.co.uk
MARY BERRY’S STEAK AND ALE PIE - THE FIELD
From thefield.co.uk
MINI BEEF WELLINGTON TARTLETS RECIPE - BBC …
From bbc.co.uk
MARY BERRY'S SHEPHERD'S PIE RECIPE
From lovefood.com
MARY BERRY'S SHEPHERD’S PIE DAUPHINOIS …
From lovefood.com
MARY BERRY'S COTTAGE PIE RECIPE - BBC FOOD
From test.bbc.co.uk
Cuisine BritishCategory Main CourseServings 6-8
HOW TO MAKE THE PERFECT MEAT AND POTATO PIE – RECIPE
From theguardian.com
MARY BERRY FOOD SPECIAL: REALLY POSH COTTAGE PIE - DAILY MAIL
From dailymail.co.uk
MARY BERRY'S SHEPHERD'S PIE DAUPHINOIS | DINNER RECIPES | GOODTO
From goodto.com
MARY BERRY’S MEXICAN TORTILLA BAKE - SO THEY CALL ME JAM JAR GILL...
From jamjargill.com
MINCED BEEF AND ONION PIE - SIMPLE HOME COOKED RECIPES
From simplehomecookedrecipes.com
TRY MARY BERRY'S BEST MINCE PIE RECIPE THIS CHRISTMAS
From greatbritishlife.co.uk
MARY BERRY COMFORT FOOD RECIPES | PASTA, STEWS, PIES, PUDDINGS
From thehappyfoodie.co.uk
HOW TO MAKE MINCE PIE RECIPES MARY BERRY - MARY BERRY/TOP …
From mycookingmethods.com
MARY BERRY'S COTTAGE PIE WITH THYME AND MUSHROOMS - RED ONLINE
From redonline.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love