Vegetarian Classic Steak and Kidney Pie

Indulge in a hearty and comforting twist on a British classic with this Vegetarian Classic Steak and Kidney Pie. Perfect for meat-free diners, this pie swaps traditional ingredients for a flavorful medley of mushrooms, tender kidney beans, and aromatic herbs like thyme and rosemary, all simmered in a rich vegetable stock. Encased in golden, flaky puff pastry, the filling is thickened to perfection with a touch of flour and tomato paste, creating a savory pie that’s as satisfying as the original. With just the right balance of umami from soy sauce and sautéed garlic, this vegetarian main dish is ideal for family dinners, cozy evenings, or even special occasions. Serve it fresh from the oven alongside a crisp side salad or steamed vegetables for an irresistible meal that’s sure to become a household favorite.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 medium carrot, diced
• 2 stalks celery stalks, diced
• 2 cloves garlic cloves, minced
• 250 grams button mushrooms, sliced
• 100 grams portobello mushrooms, chopped
• 400 grams canned red kidney beans, drained and rinsed
• 400 milliliters vegetable stock
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• 1 tablespoon soy sauce
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 1 sheet puff pastry sheet
• 1 egg egg, beaten (for glaze)

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Heat olive oil in a large pan over medium heat. Add the chopped onion, carrot, and celery. Cook until the vegetables begin to soften, about 5 minutes.

Step 3

Add the minced garlic and stir for another minute until fragrant.

Step 4

Stir in the button mushrooms and portobello mushrooms. Cook until the mushrooms soften and release moisture, approximately 5-7 minutes.

Step 5

Add the drained kidney beans to the pan, stirring to combine with the vegetables.

Step 6

Sprinkle the flour over the mixture and stir well to coat the vegetables and beans. Cook for an additional 2 minutes.

Step 7

Pour in the vegetable stock and add tomato paste, fresh thyme, chopped rosemary, soy sauce, salt, and black pepper. Stir well and let the mixture simmer for about 10 minutes, allowing it to thicken slightly.

Step 8

Transfer the filling into a 9-inch round pie dish.

Step 9

Roll out the puff pastry on a floured surface until it's slightly larger than your pie dish.

Step 10

Place the pastry over the pie dish, trimming any excess from the edges.

Step 11

Crimp the edges of the pastry to seal and make a few small cuts on top of the pastry to allow steam to escape.

Step 12

Brush the pastry with beaten egg for a golden glaze.

Step 13

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

Step 14

Allow to cool for a few minutes before serving. Enjoy your vegetarian steak and kidney pie!

Nutrition Facts

Serving size	(1853.8g)

Amount per serving	% Daily Value*
Calories	2594.8

Total Fat 142.3g	0%
Saturated Fat 32.6g	0%
Polyunsaturated Fat 3.9g
Cholesterol 185mg	0%
Sodium 4745.4mg	0%
Total Carbohydrate 266.4g	0%
Dietary Fiber 41.3g	0%
Total Sugars 33.6g
Protein 70.7g	0%

Vitamin D 70.8IU	0%
Calcium 363.5mg	0%
Iron 20.9mg	0%
Potassium 4354.3mg	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: 48.7%

Protein: 10.8%

Carbs: 40.5%