Mary Berry Meat and Potato Pie with Dauphinoise Potatoes and Steak
In Britain, the humble meat and potato pie is more than just a meal—it’s a tradition. From family kitchens to corner pubs, this staple dish warms hearts and fills bellies. This particular version of the Mary Berry meat and potato pie—featuring tender steak and mushrooms topped with creamy dauphinoise potatoes—is inspired by her recipe in the celebrated cookbook Cook Now, Eat Later. The result? A comforting British classic with a rich, elegant twist.
Equipment
- Equipment:
- Shallow ovenproof dish (approx. 30 × 23 × 6 cm)
Ingredients
For the Steak and Mushroom Filling:
- 1 kg (2½ lb) stewing steak, cubed
- 1 tbsp sunflower oil
- 2 large onions chopped
- 350 g (12 oz) small open (dark-gilled) mushrooms, sliced
- 2 tbsp heaped plain flour
- 600 ml (1 pint) beef stock
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
- A little gravy browning optional
For the Dauphinoise Potato Topping:
- 1.1 kg (2½ lb) potatoes, peeled
- 50 g (2 oz) melted butter
- 50 g (2 oz) grated Cheddar
Instructions
- Brown the Steak in oil in batches.
- Cook Onions & Mushrooms, add flour, stock, Worcestershire, and seasoning.
- Simmer the Filling for about 2 hours or until tender.
- Prepare Potatoes by boiling until just tender, then slice and butter.
- Assemble Pie: layer potatoes over the meat and top with cheese.
- Bake at 200°C (Fan 180°C / Gas 6) for 30 minutes until golden and bubbling