Vegetarian Steak and Cheese Pie
Treat yourself to the ultimate comfort food with this Vegetarian Steak and Cheese Pie, a delightful twist on a classic savory favorite. Packed with tender plant-based steak strips, sautéed mushrooms, and caramelized onions, this recipe is bursting with rich, umami flavors and finished with a luscious cheddar cheese topping. Encased in flaky, golden puff pastry, this pie offers a perfect balance of textures while remaining entirely meat-free. Easy to prepare in under an hour, it’s ideal for family dinners or a crowd-pleasing vegetarian dish at any gathering. Serve it warm alongside a crisp green salad or roasted vegetables for a satisfying meal that’s sure to impress! Keywords: Vegetarian Steak and Cheese Pie, meat-free pie, savory pastry recipe, plant-based comfort food.
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Recipe Information
Ingredients
- 300 g Plant-based steak strips
- 2 tbsp Olive oil
- 1 medium, finely chopped Yellow onion
- 2 minced Garlic cloves
- 150 g, sliced Mushrooms
- 2 tbsp Soy sauce
- 100 ml Vegetable stock
- 1 tbsp Cornstarch
- 2 tbsp Water
- 150 g, shredded Cheddar cheese
- 1 sheet, thawed Frozen puff pastry sheet
- 2 tbsp (for brushing) Milk
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 200°C (390°F).
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another minute, being careful not to burn it.
Add the sliced mushrooms to the skillet and cook for 5 minutes until softened and most of the liquid has evaporated.
Stir in the plant-based steak strips and cook for 3 minutes to warm through.
Add 2 tablespoons of soy sauce and 100 ml of vegetable stock to the skillet, stirring to combine.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Add this mixture to the skillet, cooking for 1-2 minutes until the sauce thickens.
Season with 0.5 tsp of salt and 0.5 tsp of black pepper. Remove the skillet from heat and allow the filling to cool for 10 minutes.
Roll out the thawed puff pastry sheet on a floured surface to fit your pie dish, leaving a little overhang.
Place the cooled filling into the pie dish, spreading it evenly.
Sprinkle the shredded cheddar cheese over the filling.
Cover the pie with another layer of puff pastry, pressing the edges to seal and trimming off any excess pastry.
Cut a few small slits in the top to allow steam to escape. Brush the top with 2 tablespoons of milk for a golden finish.
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
Remove the pie from the oven and allow it to rest for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 1379 mg | 60% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.2 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 338 mg | 26% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 564 mg | 12% | |
*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.
