Vegetarian Beef and Mushroom Pie

Experience the ultimate comfort food with this hearty and savory Vegetarian Beef and Mushroom Pie, a plant-based twist on the classic favorite. Packed with tender chestnut mushrooms, wholesome vegetables, and protein-rich vegetarian beef mince, this dish delivers all the richness and flavor you'd expect without the meat. The filling is simmered with fragrant thyme, soy sauce, and tomato paste, then thickened to perfection for a satisfying texture. Topped with golden, flaky puff pastry, this pie is as visually stunning as it is delicious. Perfect as a family dinner or a cozy meal on a chilly evening, this vegetarian pie is easy to prepare and sure to impress. Whether you're a dedicated vegetarian or simply looking to explore meat-free options, this recipe is a must-try!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 300 grams chestnut mushrooms, sliced
• 250 grams vegetarian beef mince
• 2 tablespoons tomato paste
• 500 milliliters vegetable stock
• 1 tablespoon soy sauce
• 1 teaspoon thyme, dried
• 2 tablespoons flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper, ground
• 2 pre-rolled puff pastry sheets
• 2 tablespoons milk or plant-based milk for brushing

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic, diced carrots, and celery to the skillet. Cook for another 5 minutes until the vegetables start to soften.

Step 4

Increase the heat to medium-high and add the sliced mushrooms. Cook until the mushrooms are golden brown and have released most of their moisture, about 8 minutes.

Step 5

Add the vegetarian beef mince to the skillet and cook, stirring frequently, until browned, about 5 minutes.

Step 6

Mix in the tomato paste, then sprinkle the flour over the mixture and stir to combine.

Step 7

Gradually add the vegetable stock and soy sauce, stirring constantly, until the mixture comes to a boil. Reduce heat to low and simmer for 10 minutes until the mixture thickens.

Step 8

Stir in the thyme, salt, and black pepper, adjusting seasoning to taste. Remove from heat and let the filling cool slightly.

Step 9

Roll out one sheet of puff pastry to fit a pie dish, pressing gently into the corners and sides.

Step 10

Fill the pastry-lined dish with the mushroom and mince mixture, ensuring an even layer.

Step 11

Cover with the second pastry sheet, crimping the edges to seal, and trim any excess pastry.

Step 12

Brush the top with milk or plant-based milk to ensure a golden finish.

Step 13

Cut a few small slits in the top to allow steam to escape during baking.

Step 14

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.

Step 15

Let the pie cool for a few minutes before serving. Enjoy your delicious Vegetarian Beef and Mushroom Pie!

Nutrition Facts

Serving size	(1721.9g)

Amount per serving	% Daily Value*
Calories	1656.6

Total Fat 84.8g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 4.2g
Cholesterol 1.5mg	0%
Sodium 5720.4mg	0%
Total Carbohydrate 155.9g	0%
Dietary Fiber 28.9g	0%
Total Sugars 36.7g
Protein 82.4g	0%

Vitamin D 36IU	0%
Calcium 441.8mg	0%
Iron 16.2mg	0%
Potassium 4252.0mg	0%

*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.

Source of Calories

Fat: 44.5%

Protein: 19.2%

Carbs: 36.3%