Vegetarian Homemade Steak Pie
Discover the hearty and satisfying goodness of a Vegetarian Homemade Steak Pie—an irresistible twist on a classic comfort food. Packed with a medley of earthy portobello mushrooms, sweet carrots, savory garlic, and aromatic herbs, this flavorful filling replicates the richness of steak without the meat. A golden, flaky puff pastry crust seals in the robust flavors, making every bite a comforting delight. Perfect for family dinners or gatherings, this pie is easy to prepare and delivers an impressive presentation straight from the oven. With just 30 minutes of prep time, this vegetarian recipe is the ultimate way to savor indulgent comfort food while keeping it plant-based.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 500 grams portobello mushrooms, chopped
- 2 tablespoons flour
- 500 milliliters vegetable stock
- 2 tablespoons soy sauce
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 100 grams frozen peas
- to taste salt and black pepper
- 2 puff pastry sheets, thawed
- 1 egg, beaten
Instructions
Preheat your oven to 200°C (392°F).
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic, diced carrots, and celery. Cook for another 3-4 minutes until the vegetables begin to soften.
Stir in the chopped mushrooms and cook until they release their moisture and start to brown, approximately 8-10 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate any raw flour taste.
Gradually stir in the vegetable stock, then add the soy sauce, thyme leaves, bay leaf, salt, and black pepper. Bring the mixture to a simmer and allow it to thicken slightly, about 10 minutes.
Add the frozen peas and stir to combine. Remove from heat and let the filling cool slightly. Remove the bay leaf.
Roll out one sheet of puff pastry on a floured surface and lay it into a pie dish, trimming any excess.
Fill the pastry-lined dish with the mushroom and vegetable mixture.
Roll out the second puff pastry sheet and place it over the filling. Crimp the edges to seal and trim any overhanging pastry.
Brush the top of the pastry with the beaten egg to give it a golden finish.
Cut a few slits in the top of the pie to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky.
Allow to cool slightly before serving and enjoy your vegetarian homemade steak pie!
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 3739 mg | 163% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 38.3 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 297 mg | 23% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3649 mg | 78% | |
*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.
