Mary Berry's beef pie recipe is 'very easy' to prepare for a cosy autumn dinner

Autumn is the best time to stay cosy indoors now that the weather is colder and rainier, but that just means you can spend time making some mouthwatering comfort food.

Mary Berry has now shared her recipe for making a beef pie from scratch, and it is much simpler than you may expect.

In her cookbook 'Mary Makes It Easy', she said: "A great dish for a gang - make it ahead and bake it to serve. You can replace the aubergine with courgettes if preferred.

"Using filo pastry makes it a very easy topping. Freeze any leftover filo; just wrap it up well and it'll be ready for another occasion."

This is a fantastic family recipe guaranteed to impress both children and adults alike as this dish also contains a cheesy garlic filling to pair with the tender beef, vegetables and golden pastry.

How to make Mary Berry's autumn pie
Ingredients (serves six to eight)

• 400g of lean minced beef
• Two onions (diced)
• Three garlic cloves (finely grated)
• Two small aubergines
• Two tins of chopped tomatoes (400g each)
• One tub of full-fat cream cheese (280g)
• Half a teaspoon of sugar
• One tablespoon of tomato puree
• One tablespoon of thyme
• Four tablespoons of parsley
• Four tablespoons of sunflower oil

Method

To begin, preheat the oven to 200C (180C Fan or Gas Mark 6) and line a large baking sheet with baking paper.

Heat two tablespoons of sunflower oil in a large frying pan over a medium heat. Add the diced onions and cook for three minutes.

Add the mince to the pan and brown on a high heat, making sure to break up the meat with a wooden spoon as it cooks.

Add two-thirds of the grated garlic and cook for 30 seconds. Stir in the tomato puree, chopped tomatoes and sugar, then mix well and cover the frying pan with a lid.

Bring the mixture to a boil, then reduce the heat and simmer for one hour until the beef is tender.

As the mixture is simmering, cut the aubergine into slices and place on the prepared baking sheet. Drizzle with the remaining two tablespoons of sunflower oil and place in the oven for 20 minutes until it is lightly browned and softened.

Also, pour the cream cheese into a bowl and mix with the remaining garlic and half the parsley.

Once the time is up, stir the thyme and the remaining parsley into the beef mixture.

Then spoon half the mixture into the base of a shallow round baking dish, add a single layer of the baked aubergine slices and then spread the cream cheese mixture on top of the aubergines. Then top the pie dish with the remaining beef mixture.

Place the pastry on top of the baking dish and brush with melted butter, then bake in the oven for 25 to 30 minutes.

Once you take the beef pie out of the oven it should be bubbling, golden and crispy, then it is best served immediately.