Vegetarian Classic Steak and Kidney Pie
Indulge in a comforting twist on a British classic with our Vegetarian Classic Steak and Kidney Pie, a hearty dish that swaps the traditional steak and kidney for a flavorful medley of mushrooms and red kidney beans. This plant-based take on the iconic pie features a rich, savory filling infused with garlic, fresh thyme, and rosemary, all thickened with vegetable stock and encased in a golden, flaky puff pastry. Perfect for vegetarians or anyone seeking a meat-free alternative, this recipe stays true to the essence of the original while offering a lighter and guilt-free approach. Ideal for cozy dinners or special occasions, this pie is sure to impress with its robust flavors, tender texture, and impressive presentation. Whether you’re a lover of classic comfort food or exploring vegetarian options, this pie is destined to become a favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 medium carrot, diced
- 2 stalks celery stalks, diced
- 2 cloves garlic cloves, minced
- 250 grams button mushrooms, sliced
- 100 grams portobello mushrooms, chopped
- 400 grams canned red kidney beans, drained and rinsed
- 400 milliliters vegetable stock
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon soy sauce
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 sheet puff pastry sheet
- 1 egg egg, beaten (for glaze)
Instructions
Preheat your oven to 200°C (390°F).
Heat olive oil in a large pan over medium heat. Add the chopped onion, carrot, and celery. Cook until the vegetables begin to soften, about 5 minutes.
Add the minced garlic and stir for another minute until fragrant.
Stir in the button mushrooms and portobello mushrooms. Cook until the mushrooms soften and release moisture, approximately 5-7 minutes.
Add the drained kidney beans to the pan, stirring to combine with the vegetables.
Sprinkle the flour over the mixture and stir well to coat the vegetables and beans. Cook for an additional 2 minutes.
Pour in the vegetable stock and add tomato paste, fresh thyme, chopped rosemary, soy sauce, salt, and black pepper. Stir well and let the mixture simmer for about 10 minutes, allowing it to thicken slightly.
Transfer the filling into a 9-inch round pie dish.
Roll out the puff pastry on a floured surface until it's slightly larger than your pie dish.
Place the pastry over the pie dish, trimming any excess from the edges.
Crimp the edges of the pastry to seal and make a few small cuts on top of the pastry to allow steam to escape.
Brush the pastry with beaten egg for a golden glaze.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden and crisp.
Allow to cool for a few minutes before serving. Enjoy your vegetarian steak and kidney pie!
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 8.5 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1037 mg | 22% | |
*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.
