As the New Year unfolds, many across the UK are seeking ways to embrace healthier eating without sacrificing comfort and flavour. Fortunately, a classic recipe from national treasure Mary Berry offers the perfect solution. Her vegetarian 'humble pie' provides a satisfying, warming feast ideal for beating the January chill, by cleverly replacing chicken with a versatile vegetable.
The Perfect January Comfort Food
BBC Food has highlighted this dish as a standout for the season, noting that Mary Berry has taken simple, humble ingredients and elevated them into a hearty treat. The result is a golden puff pastry-topped pie filled with a rich, cheesy vegetable mixture that feels indulgent yet is packed with goodness. This recipe is designed to serve six people, making it perfect for a family meal.
Ingredients and Preparation Method
The preparation time for this pie is under 30 minutes, with a total cooking time of around one hour. You will need to preheat your oven to 200°C (400°F/Gas 6).
For the filling, you will require:
- One large cauliflower
- Two leeks
- 200g of button mushrooms
- 115g of frozen petits pois
- 55g of butter
- 55g of plain flour
- 450ml of hot milk
- Two teaspoons of Dijon mustard
- 115g of mature cheddar, grated
- 55g of Parmesan, grated
- Salt and freshly ground black pepper
For the pastry:
- 375g of ready-rolled puff pastry
- One free-range egg, beaten
Step-by-Step Cooking Instructions
Begin by slicing the cauliflower into uniform, bite-sized florets, chopping any tender leaves. Bring a large pan of salted water to the boil, add the leeks and simmer for four minutes. Then, add the cauliflower and leaves, bring back to the boil and cook for a further three minutes until just tender.
Drain the vegetables thoroughly, rinse under cold water, drain again and set aside. Next, make the cheese sauce by melting the butter in a saucepan over a moderate heat. Stir in the flour and cook for one minute, then gradually whisk in the hot milk until you have a smooth, thick sauce.
Remove the sauce from the heat and stir in the mustard, grated cheddar, and Parmesan. Season generously with salt and pepper, then allow to cool slightly. In a separate frying pan, melt a knob of butter over a high heat and sauté the mushrooms for about three minutes until golden. Set aside to cool.
Combine the cooked vegetables, sautéed mushrooms, and frozen peas with the cheese sauce. Spoon this filling into a large pie dish.
Unroll the puff pastry and cut a 7cm strip from the short side; place this in the fridge. Roll out the remaining pastry until it is slightly larger than your pie dish. Brush the rim of the dish with beaten egg, then drape the pastry over, pressing to seal. Trim the edges, cut a small steam hole in the centre, and brush the entire pastry lid with more beaten egg.
Roll out the chilled pastry strip thinly and cut it into fine strips. Dip these strips in the beaten egg and arrange them in a lattice or decorative pattern on top of the pie. Bake in the preheated oven for 40 to 45 minutes, until the pastry is puffed, golden, and the filling is bubbling.
A Hearty and Healthy Start to the Year
This Mary Berry humble pie exemplifies how to create a comforting, substantial meal that aligns with healthier January intentions. By using cauliflower as the star ingredient, it offers a lighter yet equally satisfying alternative to meat-based pies. The combination of leeks, mushrooms, and a double-cheese sauce ensures every bite is packed with flavour, proving that healthy eating in the new year does not have to mean missing out on a real treat.
