Classic Winter Pie | Mary Berry's Highland Christmas | Mary Berry

beef

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice provides a non-alcoholic option, while cooking wine is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

pastry dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: store-bought dough

Whole wheat adds nutrition, while store-bought saves time.

Preheat the oven to 140°C fan.

Heat oil in a pan until piping hot.

Add 1 kilo of diced beef and cook until golden brown; set aside.

Add 2 chopped onions and 3 sticks of chopped celery to the pan; fry for 4-5 minutes.

Add 2 cloves of grated garlic and 1 tablespoon of chopped thyme; stir.

Return the beef to the pan with the vegetables.

Mix 50 g of plain flour with 500 mls of red wine until smooth; add to the pan.

Add 300 mls of beef stock and 1 tablespoon of tomato puree; season with salt and pepper.

Bring the mixture to a boil, then cover and cook at 140°C fan for 3.5 to 4 hours until beef is tender.

Stir in pickled walnuts.

Spoon the beef mixture into an ovenproof pie dish and let it cool.

Line the edges of the dish with pastry and brush with beaten egg.

Place the lid on the pie and crimp the edges.

Make two holes in the top for steam to escape.

Cook in the center of the oven for about 45 minutes at 180°C fan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens