Mary Berry Beef and Aubergine Filo Pie

Completed with a crispy, golden filo topping, Mary Berry Beef Aubergine Filo Pie is incredibly straightforward to prepare. Ideal for a group gathering, you can prepare it in advance and bake it when ready to serve. If desired, you can substitute courgettes for the aubergine. The use of filo pastry makes for an effortlessly simple topping. Any excess filo can be frozen; just wrap it securely, and it will be ready for another occasion.

Why You’ll Like It

I would give Mary Berry’s Beef and Aubergine Filo Pie a try:

• Creamy beef and aubergines mix. The combination of savoury minced beef, roasted aubergine, and creamy cheese filling creates a symphony of flavours that will satisfy your taste buds.
• The crispy filo pastry. The filo pastry topping adds a delightful crunch to every bite. It’s an effortlessly simple topping and you can just freeze any excess filo for another pie.
• Easy and no complications. This recipe is easy to make and doesn’t require any complicated techniques.
• Versatile. It’s a versatile dish that can be enjoyed as a main course or as part of a buffet spread.
• Think ahead option. The pie can be assembled ahead of time, making it a convenient option for entertaining.

Mary Berry Beef Aubergine Filo Pie Recipe

What is this Mary Berry Beef Aubergine Pie with Filo Top?

Mary Berry’s Beef and Aubergine Filo Pie is a delightful combination of savoury minced beef, roasted aubergine slices, and a creamy cheese filling, all encased in a crispy filo pastry. The minced beef is cooked with onions, garlic, tomato purée, and chopped tomatoes until tender and flavorful. The roasted aubergine adds a delicious smoky taste, while the cream cheese filling brings a creamy and tangy element to the dish. The filo pastry topping provides a satisfying crunch, making this pie a truly irresistible treat.

Mary Berry’s Beef Pie incorporates a creamy cheese filling, adding an extra layer of richness and flavor to the pie. Additionally using Filo pastry for the top makes it crunchier and considerably healthier – in my opinion makes it even yummier giving it that Greek Turkish food feeling.

Ingredients

• Sunflower oil – 4 tbsp sunflower oil
• Onions – 2 onions, diced
• Minced beef – 400g (14oz) lean minced beef
• Garlic cloves – 3 garlic cloves, finely grated
• Tomato purée – 1 tbsp tomato purée
• Chopped tomatoes – 2 × 400g tins chopped tomatoes
• Sugar – ½ tsp sugar
• Aubergines – 2 small aubergines, cut into slices 1cm (½in) thick
• Cream cheese – 1 × 280g tub full-fat cream cheese
• Parsley – 4 tbsp freshly chopped parsley
• Thyme – 1 tbsp freshly chopped thyme

How to make Mary Berry Beef and Aubergine Filo Pie

1. Preheat the oven and prepare a baking sheet and a shallow dish. Preheat the oven to 200°C/180°C Fan/Gas 6 and line a large baking sheet with non-stick baking paper. Also, prepare a shallow round dish about 28cm (11in) wide with a capacity of about 1.75 litres/3 pints.
2. Sauté onions with tomatoes, garlic and sugar Heat half of the oil in a large frying pan over medium heat. Sauté the onions for 3–4 minutes. Add the mince and brown over high heat, breaking it up with two wooden spoons. Add two-thirds of the garlic and sauté for 30 seconds. Stir in the purée, chopped tomatoes, and sugar, mix well, cover with a lid, bring to a boil, then reduce the heat and simmer for about 1 hour until tender.
3. Roast the aubergines. Meanwhile, arrange aubergine slices on the prepared baking sheet, drizzle with the remaining oil, season with salt and pepper, and roast in the preheated oven for 20–25 minutes, turning halfway through, until lightly brown and soft.
4. Cream cheese mix. Mix the cream cheese with the remaining garlic and half of the parsley. Season well.
5. Mix all pie filling. Season the mince, stir in the thyme and the remaining parsley. Spoon half into the base of the round dish, then arrange a single layer of aubergine slices on top. Dot the cream cheese mixture over the aubergine and spread it out. Top with the remaining mince.
6. Cover with filo pastry. Place the filo pastry on a work surface. Brush each sheet with melted butter, then cut the sheets in half to get eight pieces of filo. Roughly scrunch the sheets and arrange them on top of the pie to completely cover the surface.
7. Bake. Bake in the preheated oven for 25–30 minutes until the pastry is crisp and brown, and the mince is bubbling.

For the filo topping:

• Filo pastry – 4 large sheets of filo pastry
• Butter – 30g (1oz) butter, melted

Tips on the Filo Pie

• Use a shallow round dish with a capacity of about 1.75 litres/3 pints to ensure the pie cooks evenly.
• Roast the aubergine slices until they are lightly brown and soft for the best texture and flavour.
• Season the mince and aubergine slices with salt and freshly ground black pepper to enhance the taste.
• Assemble the pie up to 8 hours ahead to save time when preparing for a meal or gathering.
• This dish is not suitable for freezing, so enjoy it fresh or refrigerate any leftovers.

Variations

• Add a sprinkle of grated cheese on top of the pie before baking for an extra cheesy twist.
• Replace the minced beef with minced lamb for a flavorful alternative.
• Experiment with different herbs and spices to customize the flavours to your liking.
• Include other vegetables, such as bell peppers or zucchini, to add more colour and texture to the pie.

How to Serve Mary Berry Beef and Aubergines Pie

This Beef and Aubergine Filo Pie pairs well with a fresh green salad or steamed vegetables for a complete and balanced meal. It can also be served as part of a buffet or potluck spread, alongside other savoury dishes and appetizers. Enjoy this delicious pie with your favourite beverage and savour the delightful flavours!

Storing the Beef and Aubergine Filo Pie

This pie can be refrigerated for a few days. Simply cover it tightly with foil or transfer it to an airtight container before storing it in the refrigerator. Reheat individual portions in the oven or microwave until heated through before serving.

Mary Berry Beef and Aubergine Filo Pie

Caroline Sciberras

Completed with a crispy, golden filo topping, Mary Berry beef and aubergine filo pie is incredibly straightforward to prepare.

Ideal for a group gathering, you can prepare it in advance and bake it when ready to serve. If desired, you can substitute courgettes for the aubergine. The use of filo pastry makes for an effortlessly simple topping. Any excess filo can be frozen; just wrap it securely, and it will be ready for another occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Dinner

Cuisine British

Servings 8

Calories 378.36 kcal

Ingredients

  

• 4 tablespoons sunflower oil
• 2 onions diced
• 400 g 14oz lean minced beef
• 3 garlic cloves finely grated
• 1 tablespoon tomato purée
• 2 tins 800 grams tomatoes, chopped
• ½ teaspoon sugar
• 2 small aubergines cut into slices 1cm (½in) thick
• 1 tub 280 grams full-fat cream cheese
• 4 tablespoons fresh parsley chopped
• 1 tbsp fresh thyme chopped

For the filo topping:

• 4 large sheets of filo pastry
• 30 grams 1 ounce butter, melted

Instructions

 

• Preheat the oven and prepare a baking sheet and a shallow dish. Preheat the oven to 200°C/180°C Fan/Gas 6 and line a large baking sheet with non-stick baking paper. Also, prepare a shallow round dish about 28cm (11in) wide with a capacity of about 1.75 litres/3 pints.
• Sauté onions with tomatoes, garlic and sugar Heat half of the oil in a large frying pan over medium heat. Sauté the onions for 3–4 minutes. Add the mince and brown over high heat, breaking it up with two wooden spoons. Add two-thirds of the garlic and sauté for 30 seconds. Stir in the purée, chopped tomatoes, and sugar, mix well, cover with a lid, bring to a boil, then reduce the heat and simmer for about 1 hour until tender.
• Roast the aubergines. Meanwhile, arrange aubergine slices on the prepared baking sheet, drizzle with the remaining oil, season with salt and pepper, and roast in the preheated oven for 20–25 minutes, turning halfway through, until lightly brown and soft.
• Cream cheese mix. Mix the cream cheese with the remaining garlic and half of the parsley. Season well.
• Mix all pie filling. Season the mince, stir in the thyme and the remaining parsley. Spoon half into the base of the round dish, then arrange a single layer of aubergine slices on top. Dot the cream cheese mixture over the aubergine and spread it out. Top with the remaining mince.
• Cover with filo pastry. Place the filo pastry on a work surface. Brush each sheet with melted butter, then cut the sheets in half to get eight pieces of filo. Roughly scrunch the sheets and arrange them on top of the pie to completely cover the surface.
• Bake. Bake in the preheated oven for 25–30 minutes until the pastry is crisp and brown, and the mince is bubbling.

Notes

• You will need a shallow round dish approximately 28cm (11in) in width, with a capacity of about 1.75 litres/3 pints.
• Can be assembled up to 8 hours ahead.
• Not suitable for freezing.

Keyword Aubergines, Filo Pie, Mary Berry Filo Pie, Minced Beef