Vegetarian Beef Mushroom Pie

Savor the hearty, comforting flavors of this Vegetarian Beef Mushroom Pie, a plant-based twist on a timeless classic. Filled with a rich and savory medley of tender mushrooms, plant-based ground "beef," and aromatic vegetables, this pie achieves its depth with a splash of red wine, savory soy sauce, and vegetarian Worcestershire sauce. Encased in a flaky shortcrust base and topped with golden puff pastry, it balances textures perfectly, making it a show-stopping centerpiece for any dinner table. Ready in just 90 minutes, this easy-to-make vegetarian pie is ideal for family gatherings or meal prep, serving six generously. Whether you’re a seasoned vegetarian or simply looking to explore meatless comfort food, this recipe will undoubtedly become a household favorite.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 Garlic cloves, minced
• 2 medium Carrots, diced
• 2 Celery stalks, diced
• 300 grams Button mushrooms, sliced
• 400 grams Plant-based ground 'beef'
• 125 milliliters Red wine
• 250 milliliters Vegetable stock
• 2 tablespoons Tomato paste
• 1 tablespoon Soy sauce
• 1 teaspoon Dried thyme
• 1 tablespoon Worcestershire sauce, vegetarian
• 2 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 sheet Ready-made shortcrust pastry
• 1 sheet Puff pastry
• 2 tablespoons Milk, for brushing

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Heat the olive oil in a large pan over medium heat.

Step 3

Add the diced onion and cook until it becomes translucent, about 5 minutes.

Step 4

Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes until they start to soften.

Step 5

Add the sliced mushrooms to the pan and cook until they start to release their moisture, about 7 minutes.

Step 6

Add the plant-based ground 'beef' to the mixture and cook until browned, roughly 8 minutes.

Step 7

Pour in the red wine and let it simmer for 3 minutes to reduce slightly.

Step 8

Stir in the vegetable stock, tomato paste, soy sauce, dried thyme, and vegetarian Worcestershire sauce. Mix well.

Step 9

Sprinkle the flour over the mixture and stir until the filling thickens, about 3 minutes.

Step 10

Season with salt and black pepper to taste.

Step 11

Roll out the shortcrust pastry and line the base of a pie dish with it, trimming any excess.

Step 12

Fill the pie crust with the cooked mushroom and 'beef' mixture, spreading it out evenly.

Step 13

Cover the pie with the puff pastry sheet, sealing the edges by pinching or crimping the borders.

Step 14

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

Step 15

Brush the pastry with milk to promote browning.

Step 16

Place the pie in the preheated oven and bake for 30–35 minutes or until the pastry is golden brown and cooked through.

Step 17

Remove from the oven and let it cool slightly before serving.

Nutrition Facts

Serving size	(1904.4g)

Amount per serving	% Daily Value*
Calories	2695.2

Total Fat 162.5g	0%
Saturated Fat 56.5g	0%
Polyunsaturated Fat 3.4g
Cholesterol 4mg	0%
Sodium 6179.3mg	0%
Total Carbohydrate 215.4g	0%
Dietary Fiber 28.4g	0%
Total Sugars 37.7g
Protein 104.3g	0%

Vitamin D 54IU	0%
Calcium 454.4mg	0%
Iron 23.3mg	0%
Potassium 4387.2mg	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: 53.4%

Protein: 15.2%

Carbs: 31.4%