Vegetarian Steak and Ale Pie
Savor the comforting flavors of a classic British dish with a vegetarian twist in this irresistible Vegetarian Steak and Ale Pie. Packed with hearty plant-based steak pieces, earthy mushrooms, and a medley of vegetables, the filling is simmered in rich vegetarian ale, vegetable stock, and aromatic herbs like thyme and rosemary for a robust depth of flavor. Topped with a golden, flaky puff pastry crust, this pie offers a savory indulgence that’s perfect for dinner parties or family gatherings. Ready in just about 80 minutes, this vegetarian recipe is a delightful option for showcasing plant-based eating without compromising on the warm, satisfying essence of traditional steak and ale pie. Pair it with creamy mashed potatoes or a fresh green salad for an unforgettable meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrot
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 250 grams, diced mushrooms
- 300 grams plant-based steak pieces
- 2 tablespoons flour
- 250 milliliters vegetarian ale
- 250 milliliters vegetable stock
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce (vegetarian)
- 1 teaspoon, dried thyme
- 1 teaspoon, dried rosemary
- 1 bay leaf
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 1 sheet (ensure it’s vegetarian-friendly) ready-made puff pastry
- 2 tablespoons, for brushing milk (plant-based for vegetarian version)
Instructions
Preheat your oven to 200°C (392°F).
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion, carrots, and celery to the pan. Cook for 5-7 minutes until the vegetables soften.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
Add the plant-based steak pieces to the pan and stir well, allowing them to brown slightly.
Sprinkle the flour over the mixture and stir until the vegetables and steak pieces are coated.
Gradually pour in the ale and vegetable stock while stirring to prevent lumps from forming.
Stir in the tomato paste, vegetarian Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a simmer.
Season with salt and black pepper, then reduce the heat. Let the mixture simmer for 15-20 minutes until it thickens, stirring occasionally.
Remove the bay leaf and transfer the filling to a pie dish.
Roll out the puff pastry sheet and place it over the pie dish, pressing the edges to seal. Trim any excess pastry.
Brush the top of the pastry with plant-based milk for a golden finish.
Make a small slit in the center of the pastry to allow steam to escape.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and puffed.
Remove from the oven and let it rest for a few minutes before serving.
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5239 mg | 228% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 27.0 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 390 mg | 30% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3411 mg | 73% | |
*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.
