Vegetarian Hearty Meat Pie

Satisfy your comfort food cravings with this Vegetarian Hearty Meat Pie, a plant-based twist on a classic favorite. Packed with protein-rich lentils, savory portobello mushrooms, and tender vegetables like carrots, celery, and peas, this recipe offers a filling that’s bursting with hearty flavor and robust texture. A perfectly flaky, golden pastry crust encases the rich, herb-infused filling, making every bite irresistible. The savory gravy, made with vegetable broth, soy sauce, and tomato paste, ties everything together in a delectable symphony of flavors. Perfect for dinner parties or cozy family meals, this vegetarian main dish is a crowd-pleaser that’s easy to prepare and sure to impress vegans and meat-lovers alike. Serve it warm with a fresh green salad or roasted veggies for a complete meal!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrot, diced
• 2 celery stalk, diced
• 250 grams portobello mushrooms, chopped
• 1 cup frozen peas
• 1 cup cooked lentils
• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 teaspoon thyme, dried
• 1 teaspoon oregano, dried
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 sheets pastry dough
• 1 egg, beaten for wash

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

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

Step 3

Add the minced garlic, diced carrots, and diced celery to the skillet. Cook for another 5 minutes, stirring occasionally.

Step 4

Add the chopped mushrooms and cook until they are browned and have released their moisture, about 7 minutes.

Step 5

Stir in the frozen peas and cooked lentils. Mix well.

Step 6

In a small bowl, whisk together the vegetable broth, soy sauce, and tomato paste. Pour this mixture into the skillet.

Step 7

Sprinkle the flour over the vegetable mixture and stir to combine. Let the mixture simmer for 5-7 minutes, or until it thickens.

Step 8

Season the filling with thyme, oregano, salt, and black pepper. Mix well and remove from heat.

Step 9

Roll out one sheet of pastry dough and fit it into a 9-inch pie pan, leaving some overhang.

Step 10

Spoon the vegetable mixture into the prepared pastry dough evenly.

Step 11

Roll out the second sheet of pastry dough and lay it over the filled pie. Trim the excess dough and pinch the edges to seal.

Step 12

Cut several slits in the top of the pie to allow steam to escape.

Step 13

Brush the beaten egg over the top crust for a golden finish.

Step 14

Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Step 15

Let the pie cool for at least 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1627.4g)

Amount per serving	% Daily Value*
Calories	2168.5

Total Fat 115.1g	0%
Saturated Fat 55.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 379mg	0%
Sodium 5198.2mg	0%
Total Carbohydrate 228.4g	0%
Dietary Fiber 43.5g	0%
Total Sugars 38.5g
Protein 66.6g	0%

Vitamin D 54.5IU	0%
Calcium 374.7mg	0%
Iron 21.2mg	0%
Potassium 3964.0mg	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: 46.7%

Protein: 12.0%

Carbs: 41.2%