Mary Berry Highland Pie Recipe

This rich and tender Mary Berry Highland Pie is made with slow-cooked beef shin, a generous pour of red wine, and a golden puff pastry lid, ready in about 4 hours. The secret lies in the addition of pickled walnuts, which cut through the savoury gravy with a subtle, tangy bite that completely transforms the dish. I love making this for Sunday lunch because the filling can be done ahead, leaving just the baking for when guests arrive.

Why This Classic Works

I used to think beef pies were all about the meat and the crust, but Mary Berry’s version taught me that the “sour” element is just as important. The inclusion of pickled walnuts might sound old-fashioned or even strange, but they don’t taste overwhelmingly vinegary in the final dish. Instead, they melt slightly into the sauce, providing a sharp contrast to the gelatinous richness of the slow-cooked beef shin.

Another lesson I learned with this recipe is the importance of patience with the gravy. Mary insists on using a significant amount of red wine—almost half a bottle—and reducing it down with the beef stock. It creates a glossy, dark sauce that clings to the meat rather than being watery, preventing that dreaded soggy bottom effect on your pastry lid.

Mary Berry Highland Pie Ingredients

• 1 kg (2.2 lb) beef shin (stewing steak), trimmed and cut into 1-inch cubes
• 2 tbsp sunflower oil
• 2 large onions, sliced
• 3 celery sticks, sliced
• 2 garlic cloves, crushed
• 50 g plain flour
• 500 ml red wine (a full-bodied one like Cabernet Sauvignon works best)
• 300 ml beef stock
• 1 tbsp tomato purée
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1 jar (approx. 390 g) pickled walnuts, drained and quartered
• 500 g block of puff pastry (ready-made is perfect)
• 1 egg, beaten (for glazing)
• Salt and black pepper, to taste

How To Make Mary Berry Highland Pie

1. Brown the Beef: Preheat your oven to 140°C (120°C Fan / Gas 1). Heat the sunflower oil in a large, flameproof casserole dish over high heat. Add the diced beef in batches, frying until deep golden brown on all sides. Remove the meat with a slotted spoon and set aside.
2. Sauté the Vegetables: In the same pan, add the sliced onions and celery. Cook for about 5 minutes until they start to soften, then stir in the crushed garlic and cook for another minute.
3. Make the Sauce: Sprinkle the flour over the vegetables and stir well. Gradually pour in the red wine and beef stock, stirring constantly to prevent lumps. Add the tomato purée, chopped thyme, salt, and pepper. Bring the mixture to a boil until it thickens slightly.
4. Slow Cook the Filling: Return the browned beef to the pan and stir to coat in the sauce. Cover with a lid and transfer to the preheated oven. Cook for 3 to 3.5 hours, or until the beef is meltingly tender.
5. Add the Walnuts & Cool: Remove the pot from the oven. Stir in the quartered pickled walnuts. Transfer the filling to a 1.7-litre pie dish (or keep in the casserole dish if it’s oven-to-table appropriate). Crucial Step: Let the filling cool completely before adding the pastry, otherwise, the steam will make the pastry soggy.
6. Bake the Pie: Increase the oven temperature to 200°C (180°C Fan / Gas 6). Roll out the puff pastry on a floured surface to slightly larger than your dish. Brush the rim of the dish with beaten egg, place the pastry on top, and crimp the edges to seal. Brush the top with the remaining egg and cut a small steam hole in the centre. Bake for 25–30 minutes until the pastry is risen and golden brown.

Recipe Tips

The cooling rule: Never put puff pastry on top of hot stew. The butter in the pastry will melt too fast from the steam, resulting in a greasy, flat lid. The filling must be room temperature or cold.

Beef selection matters: Use beef shin (shank) if you can find it. It has connective tissue that breaks down over 3 hours, giving the sauce a silky, gelatinous texture that lean braising steak just can’t match.

Pickled walnut substitute: If you absolutely cannot find pickled walnuts, you can use large pickled onions (quartered) or even cooked chestnuts mixed with a dash of balsamic vinegar, though the flavour profile will change slightly.

What To Serve With Highland Beef Pie

Since the pie is quite rich and contains meat and pastry, I prefer serving it with something simple and green. Steamed tenderstem broccoli or buttery Savoy cabbage works beautifully to cut through the richness. If you are feeding a hungry crowd, a side of creamy mashed potatoes or dauphinoise is excellent for soaking up the extra red wine gravy.

How To Store

This pie stores wonderfully. You can make the beef filling up to 2 days in advance and keep it in the fridge; in fact, the flavour often improves. If the pie is already baked, store leftovers in the fridge for up to 3 days. To reheat, cover with foil and warm in a 180°C oven for 20 minutes to crisp up the pastry again.

FAQs

Can I freeze Mary Berry’s Highland Pie?
Yes. Freeze the cooked meat filling in the pie dish before adding the pastry. When ready to eat, defrost fully, top with fresh pastry, and bake.

Do I have to use red wine?
The wine adds significant depth, but you can swap it for extra beef stock and a tablespoon of Worcestershire sauce if you prefer an alcohol-free version.

What if I don’t have a Dutch oven?
You can brown the meat in a frying pan and transfer everything to a standard casserole dish. Just ensure it is tightly covered with foil if it doesn’t have a lid.

Nutrition

• Calories: 650 kcal
• Total Fat: 35g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 580mg
• Total Carbohydrate: 45g
• Protein: 38g

Try More Recipes:

• Mary Berry Cottage Pie with Cheesy Mash Recipe
• Mary Berry Lemon Meringue Pie Recipe
• Mary Berry Fish Pie