Vegetarian Beef Mushroom Pie
Indulge in the comforting, hearty flavors of this Vegetarian Beef Mushroom Pie, a plant-based twist on a classic dish that’s perfect for cozy dinners or family gatherings. Packed with tender carrots, celery, and meaty mushrooms, this recipe features a savory filling made with plant-based ground beef, red wine, and a medley of seasonings like thyme and vegetarian Worcestershire sauce. Encased in a flaky shortcrust base and topped with golden puff pastry, this pie combines rich textures and flavors in every bite. Quick to prepare and irresistibly satisfying, it’s a show-stopping dish that will impress both vegetarians and meat-lovers alike. Perfect for those seeking a plant-based comfort food option, this recipe is sure to become a new favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 300 grams Button mushrooms, sliced
- 400 grams Plant-based ground 'beef'
- 125 milliliters Red wine
- 250 milliliters Vegetable stock
- 2 tablespoons Tomato paste
- 1 tablespoon Soy sauce
- 1 teaspoon Dried thyme
- 1 tablespoon Worcestershire sauce, vegetarian
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sheet Ready-made shortcrust pastry
- 1 sheet Puff pastry
- 2 tablespoons Milk, for brushing
Instructions
Preheat your oven to 200°C (400°F).
Heat the olive oil in a large pan over medium heat.
Add the diced onion and cook until it becomes translucent, about 5 minutes.
Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes until they start to soften.
Add the sliced mushrooms to the pan and cook until they start to release their moisture, about 7 minutes.
Add the plant-based ground 'beef' to the mixture and cook until browned, roughly 8 minutes.
Pour in the red wine and let it simmer for 3 minutes to reduce slightly.
Stir in the vegetable stock, tomato paste, soy sauce, dried thyme, and vegetarian Worcestershire sauce. Mix well.
Sprinkle the flour over the mixture and stir until the filling thickens, about 3 minutes.
Season with salt and black pepper to taste.
Roll out the shortcrust pastry and line the base of a pie dish with it, trimming any excess.
Fill the pie crust with the cooked mushroom and 'beef' mixture, spreading it out evenly.
Cover the pie with the puff pastry sheet, sealing the edges by pinching or crimping the borders.
Cut a few small slits in the top to allow steam to escape.
Brush the pastry with milk to promote browning.
Place the pie in the preheated oven and bake for 30–35 minutes or until the pastry is golden brown and cooked through.
Remove from the oven and let it cool slightly before serving.
Nutrition Facts
Calories |
2695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.5 g | 208% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 6179 mg | 269% | |
| Total Carbohydrate | 215.4 g | 78% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 37.7 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 454 mg | 35% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4387 mg | 93% | |
*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.
