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Mary Berry Humble Pie with Cauliflower and Mushrooms

Indulge in another delicious and comforting vegetarian pie by Mary Berry presented in Mary Makes It Easy fifth episode on BBC 2. Filled with a luscious blend of creamy cauliflower, cheesy mushrooms, and petit pois. and has immediately. This Mary Berry Vegetarian Humble Pie with cauliflower and mushrooms is a heartwarming delight!


Mary Berry Vegetarian Cauliflour and Mushroom Pie
Mary Berry Humble Pie
Prep:
 15 mins Total: 1 hr 5 mins Yields: 6

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Why you’ll like it

  1. The combination of cauliflower, leeks, and mushrooms creates a delicious and satisfying filling.
  2. The creamy cheese sauce adds a rich and indulgent element to the dish.
  3. The flaky puff pastry crust provides the perfect contrast to the creamy filling.
  4. This recipe is easy to make and can be prepared ahead of time.
  5. It’s a great way to incorporate more vegetables into your diet while still enjoying a comforting and flavorful meal.

Vegetarian Mary Berry Humble Pie Recipe

Mary Berry’s Humble Pie is a delightful twist on the classic humble pie recipe. While traditional humble pie usually consists of meat and vegetables in a savoury gravy, Mary Berry’s version swaps the meat for cauliflower and adds a creamy cheese sauce for extra indulgence. The combination of flavours and textures creates a truly satisfying dish that will leave you craving for more.

Mary Berry’s Humble Pie differs from the original humble pie recipe by replacing the meat with cauliflower, making it a delicious vegetarian option. Additionally, the addition of a rich and creamy cheese sauce takes this humble pie to a whole new level of decadence. The flavours and textures in Mary Berry’s version create a unique and delightful twist on the classic recipe.

Ingredients

  • Cauliflower – 1 large (35oz / 1kg) cauliflower –
  • Leek – 2 leeks, trimmed and cut into 2cm (¾in) slices
  • Petit pois – 4oz (115g) frozen petit pois
  • Puff pastry – 1 packet (13 oz / 115g) ready-rolled puff pastry
  • Butter – Knob of butter
  • Mushrooms – 7oz (200g) button mushrooms, halved – measurement in ounces: 7oz
  • Egg – 1 egg, beaten

For the cheese sauce:

  • Butter – 2oz (55g) butter
  • Flour – 2oz (55g) plain flour
  • Milk – 1¾ cups (450ml) hot milk
  • Dijon mustard – 2 tsp Dijon mustard
  • Cheddar – 4oz (115g) mature Cheddar, coarsely grated
  • Parmesan – 2oz (55g) Parmesan, coarsely grated

How to make Mary Berry Humble Pie

  1. Preheat the oven and prepare a baking dish. Preheat the oven to 200°C/180°C Fan/Gas 6. Prepare a fairly deep 28cm (11in) diameter dish or a 3-pint dish.
  2. Cook the green veggies. Break the cauliflower into small, even-sized florets, including chopping some of the smaller leaves. Bring a large pan of salted water to a boil. Boil leeks for 4 minutes, then add cauliflower florets and leaves, boiling for an additional 3 minutes until just tender. Drain, run under cold water to stop cooking, and set aside.
  3. For the cheese sauce. Melt butter in a large saucepan over medium heat. Add flour, stirring for 1 minute. Gradually whisk in hot milk until thickened. Stir in mustard, Cheddar, Parmesan, salt, and freshly ground black pepper. Let it cool for 5 minutes.
  4. Pan-fry the mushrooms. Heat butter over high heat, pan fry mushrooms for 3 minutes until golden, season with salt and pepper, and set aside to cool.
  5. Mix all the veggies and put them in the baking dish. Add all cold vegetables and frozen peas to the cheese sauce, stir, and check seasoning. Spoon into the pie dish.
  6. Cover the baking dish with a pie crust. Unroll the pastry and set aside a 7cm (2¾in) strip from the short side, chilling it in the fridge. Roll out the remaining pastry slightly larger than the pie dish. Brush the beaten egg around the dish’s edge, place the pastry on top, and press down on the edges to seal. Trim any excess pastry with a sharp knife, make a small slit in the centre for steam to escape, and brush the top with a beaten egg.
  7. Decorate the pastry and bake. Roll out the reserved pastry strip a bit thinner, then roll it up tightly. Using a sharp knife, slice it into long, thin strips. Unravel and dip them into the egg wash, then arrange on top of the pie in a random pattern. Bake in the preheated oven for about 40–45 minutes, until the pastry is golden, and the sauce is bubbling around the edges.

Tips

  • The pie can be made, left unglazed, and kept covered in the fridge for up to 24 hours ahead.
  • Not suitable for freezing.

Variations

  • Add cooked bacon or ham for a meaty twist.
  • Swap the cauliflower for broccoli or a mix of your favorite vegetables.
  • Experiment with different types of cheese for the sauce, such as Gruyere or blue cheese.

How to serve the Vegetarian Humble Pie Mary Berry?

Mary Berry’s Humble Pie is a complete meal on its own, but you can also serve it with a side salad or steamed vegetables for a well-rounded dinner. It pairs well with a glass of white wine or a refreshing lemonade. Enjoy this comforting dish with family and friends, and savour every delicious bite.

Storage instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Mary Berry Vegetarian Cauliflour Humble Pie

Mary Berry Humble Pie

Caroline Sciberras
Mary Berry’s Humble Pie differs from the original humble pie recipe by replacing the meat with cauliflower, making it a delicious vegetarian option. Additionally, the addition of a rich and creamy cheese sauce takes this humble pie to a whole new level of decadence. The flavours and textures in Mary Berry’s version create a unique and delightful twist on the classic recipe.
Prep Time 15 minutes
Cook Time 50 minutes
Course Dinner
Cuisine British
Servings 6

Ingredients
  

  • 1 large cauliflower
  • 2 leeks trimmed and cut into 2cm (¾in) slices
  • 115 grams 4 ounces frozen petit pois
  • 1 375 grams packet ready-rolled puff pastry
  • Knob of butter
  • 200 grams 7 ounces button mushrooms, halved
  • 1 egg beaten
  •  

For the cheese sauce:

  • 55 grams 2 ounces butter
  • 55 grams 2 ounces plain flour
  • 450 millilitres ¾ pint hot milk
  • 2 teaspoons Dijon mustard
  • 115 grams 4 ounces of mature Cheddar, coarsely grated
  • 55 grams 2 ounces Parmesan, coarsely grated

Instructions
 

  • Preheat the oven and prepare a baking dish. Preheat the oven to 200°C/180°C Fan/Gas 6. Prepare a fairly deep 28cm (11in) diameter dish or a 3-pint dish.
  • Cook the green veggies. Break the cauliflower into small, even-sized florets, including chopping some of the smaller leaves. Bring a large pan of salted water to a boil. Boil leeks for 4 minutes, then add cauliflower florets and leaves, boiling for an additional 3 minutes until just tender. Drain, run under cold water to stop cooking, and set aside.
  • For the cheese sauce. Melt butter in a large saucepan over medium heat. Add flour, stirring for 1 minute. Gradually whisk in hot milk until thickened. Stir in mustard, Cheddar, Parmesan, salt, and freshly ground black pepper. Let it cool for 5 minutes.
  • Pan-fry the mushrooms. Heat butter over high heat, pan fry mushrooms for 3 minutes until golden, season with salt and pepper, and set aside to cool.
  • Mix all the veggies and put them in the baking dish. Add all cold vegetables and frozen peas to the cheese sauce, stir, and check seasoning. Spoon into the pie dish.
  • Cover the baking dish with pie crust. Unroll the pastry and set aside a 7cm (2¾in) strip from the short side, chilling it in the fridge. Roll out the remaining pastry slightly larger than the pie dish. Brush the beaten egg around the dish's edge, place the pastry on top, and press down on the edges to seal. Trim any excess pastry with a sharp knife, make a small slit in the centre for steam to escape, and brush the top with a beaten egg.
  • Decorate the pastry and bake. Roll out the reserved pastry strip a bit thinner, then roll it up tightly. Using a sharp knife, slice it into long, thin strips. Unravel and dip them into the egg wash, then arrange on top of the pie in a random pattern. Bake in the preheated oven for about 40–45 minutes, until the pastry is golden, and the sauce is bubbling around the edges.

Notes

You will need a fairly deep 28cm (11in) diameter dish or a 3-pint dish.
The pie can be made, left unglazed, and stored covered in the fridge for up to 24 hours ahead.
Not suitable for freezing

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