Vegetarian Hearty Meat Pie
Indulge in the comforting flavors of our Vegetarian Hearty Meat Pie, a plant-based twist on the classic savory favorite. Packed with wholesome ingredients like lentils, portobello mushrooms, and a medley of vegetables, this pie boasts a rich and satisfying filling that's thickened to perfection with vegetable broth and a touch of flour. Infused with aromatic dried herbs like thyme and oregano, and wrapped in a golden, flaky pastry crust, this meat-free marvel is both hearty and flavorful. Perfect for a cozy family dinner or an impressive centerpiece for a gathering, this vegetarian meat pie proves that comfort food can be deliciously satisfying without the meat. With its easy-to-follow steps and crowd-pleasing appeal, this recipe is a must-try for both vegetarians and omnivores alike!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrot, diced
- 2 celery stalk, diced
- 250 grams portobello mushrooms, chopped
- 1 cup frozen peas
- 1 cup cooked lentils
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon thyme, dried
- 1 teaspoon oregano, dried
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sheets pastry dough
- 1 egg, beaten for wash
Instructions
Preheat your oven to 200°C (390°F).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic, diced carrots, and diced celery to the skillet. Cook for another 5 minutes, stirring occasionally.
Add the chopped mushrooms and cook until they are browned and have released their moisture, about 7 minutes.
Stir in the frozen peas and cooked lentils. Mix well.
In a small bowl, whisk together the vegetable broth, soy sauce, and tomato paste. Pour this mixture into the skillet.
Sprinkle the flour over the vegetable mixture and stir to combine. Let the mixture simmer for 5-7 minutes, or until it thickens.
Season the filling with thyme, oregano, salt, and black pepper. Mix well and remove from heat.
Roll out one sheet of pastry dough and fit it into a 9-inch pie pan, leaving some overhang.
Spoon the vegetable mixture into the prepared pastry dough evenly.
Roll out the second sheet of pastry dough and lay it over the filled pie. Trim the excess dough and pinch the edges to seal.
Cut several slits in the top of the pie to allow steam to escape.
Brush the beaten egg over the top crust for a golden finish.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Let the pie cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 5198 mg | 226% | |
| Total Carbohydrate | 228.4 g | 83% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 38.5 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 375 mg | 29% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3964 mg | 84% | |
*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.
