Vegetarian Classic Meat Pie
Savor the comforting flavors of a hearty classic with this Vegetarian Classic Meat Pie, a plant-based twist on the beloved traditional dish. Packed with wholesome vegetables like carrots, celery, mushrooms, and potatoes, this recipe pairs perfectly with protein-rich green lentils to create a satisfying, savory filling. Seasoned with aromatic dried herbs, soy sauce, and tomato paste, every bite is rich with umami goodness. Wrapped in flaky pastry dough and baked to golden perfection, this vegetarian pie is a show-stopping dinner idea that's perfect for cozy family meals or entertaining. Easy to prepare and ideal for vegetarians and meat-eaters alike, this recipe is a must-try for anyone looking to enjoy a meatless comfort-food classic.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, chopped onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 2 diced celery stalks
- 200 grams, chopped mushrooms
- 2 medium, diced potatoes
- 1 cup, cooked green lentils
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 sheets pastry dough
- 2 tablespoons milk or plant-based milk
Instructions
Preheat your oven to 200°C (390°F).
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and garlic, and sauté until the onion becomes translucent.
Add carrots, celery, and mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the diced potatoes and cook for another 5 minutes.
Stir in the cooked lentils, vegetable broth, tomato paste, soy sauce, thyme, oregano, salt, and black pepper.
Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld and the liquid to reduce.
Stir in the frozen peas and remove the skillet from heat.
Roll out one sheet of pastry dough and line a greased pie dish with it.
Pour the vegetable and lentil mixture into the pastry-lined dish, smoothing the top.
Cover with the second sheet of pastry dough, trimming the excess and crimping the edges to seal.
Cut a few small slits in the top of the pie to allow steam to escape.
Brush the top of the pastry with milk or plant-based milk for a golden finish.
Place the pie in the preheated oven and bake for 35-40 minutes, or until the pastry is golden brown and crispy.
Remove from the oven and let it cool for a few minutes before serving. Enjoy your Vegetarian Classic Meat Pie!
Nutrition Facts
Calories |
2631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 5706 mg | 248% | |
| Total Carbohydrate | 325.0 g | 118% | |
| Dietary Fiber | 58.1 g | 208% | |
| Total Sugars | 56.6 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 590 mg | 45% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 7324 mg | 156% | |
*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.
