Vegetarian Beef and Mushroom Pie
Savor the hearty richness of our Vegetarian Beef and Mushroom Pie—a comforting dish that delivers all the satisfying flavors of a classic beef pie, minus the meat. Packed with tender chestnut mushrooms, savory vegetarian mince, and a medley of aromatic vegetables, this pie boasts a luscious filling simmered in a flavorful blend of vegetable stock, soy sauce, and thyme. Encased in golden, flaky puff pastry, each bite is a delicious combination of crispy texture and savory goodness. Perfectly tailored for vegetarian diners, this recipe is ideal for family dinners or gatherings, offering a vibrant twist on a traditional favorite. Easy to prepare and irresistibly indulgent, this pie is sure to be your next go-to comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 300 grams chestnut mushrooms, sliced
- 250 grams vegetarian beef mince
- 2 tablespoons tomato paste
- 500 milliliters vegetable stock
- 1 tablespoon soy sauce
- 1 teaspoon thyme, dried
- 2 tablespoons flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper, ground
- 2 pre-rolled puff pastry sheets
- 2 tablespoons milk or plant-based milk for brushing
Instructions
Preheat your oven to 200°C (400°F).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, diced carrots, and celery to the skillet. Cook for another 5 minutes until the vegetables start to soften.
Increase the heat to medium-high and add the sliced mushrooms. Cook until the mushrooms are golden brown and have released most of their moisture, about 8 minutes.
Add the vegetarian beef mince to the skillet and cook, stirring frequently, until browned, about 5 minutes.
Mix in the tomato paste, then sprinkle the flour over the mixture and stir to combine.
Gradually add the vegetable stock and soy sauce, stirring constantly, until the mixture comes to a boil. Reduce heat to low and simmer for 10 minutes until the mixture thickens.
Stir in the thyme, salt, and black pepper, adjusting seasoning to taste. Remove from heat and let the filling cool slightly.
Roll out one sheet of puff pastry to fit a pie dish, pressing gently into the corners and sides.
Fill the pastry-lined dish with the mushroom and mince mixture, ensuring an even layer.
Cover with the second pastry sheet, crimping the edges to seal, and trim any excess pastry.
Brush the top with milk or plant-based milk to ensure a golden finish.
Cut a few small slits in the top to allow steam to escape during baking.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Let the pie cool for a few minutes before serving. Enjoy your delicious Vegetarian Beef and Mushroom Pie!
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 2 mg | 0% | |
| Sodium | 5720 mg | 249% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 36.7 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 442 mg | 34% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4252 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
