Vegetarian Homemade Steak Pie

Get ready to savor the hearty comfort of this Vegetarian Homemade Steak Pie, a plant-based twist on the classic dish that’s perfect for cozy dinners. Packed with meaty portobello mushrooms, tender carrots, and sweet peas, this recipe delivers a rich, savory filling infused with aromatic herbs like thyme and bay leaf. The golden, flaky puff pastry crust seals in all the flavors, creating a show-stopping centerpiece for any table. Easy to prepare with accessible ingredients like vegetable stock, soy sauce, and fresh vegetables, this vegetarian pie is as satisfying as its traditional counterpart. Ideal for weeknight meals or Sunday dinners, this crowd-pleasing recipe offers all the indulgence of a steak pie, minus the meat!

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, finely chopped
• 3 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 500 grams portobello mushrooms, chopped
• 2 tablespoons flour
• 500 milliliters vegetable stock
• 2 tablespoons soy sauce
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 100 grams frozen peas
• 0 to taste salt and black pepper
• 2 puff pastry sheets, thawed
• 1 egg, beaten

Directions

Step 1

Preheat your oven to 200°C (392°F).

Step 2

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

Step 3

Add the minced garlic, diced carrots, and celery. Cook for another 3-4 minutes until the vegetables begin to soften.

Step 4

Stir in the chopped mushrooms and cook until they release their moisture and start to brown, approximately 8-10 minutes.

Step 5

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate any raw flour taste.

Step 6

Gradually stir in the vegetable stock, then add the soy sauce, thyme leaves, bay leaf, salt, and black pepper. Bring the mixture to a simmer and allow it to thicken slightly, about 10 minutes.

Step 7

Add the frozen peas and stir to combine. Remove from heat and let the filling cool slightly. Remove the bay leaf.

Step 8

Roll out one sheet of puff pastry on a floured surface and lay it into a pie dish, trimming any excess.

Step 9

Fill the pastry-lined dish with the mushroom and vegetable mixture.

Step 10

Roll out the second puff pastry sheet and place it over the filling. Crimp the edges to seal and trim any overhanging pastry.

Step 11

Brush the top of the pastry with the beaten egg to give it a golden finish.

Step 12

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

Step 13

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

Step 14

Allow to cool slightly before serving and enjoy your vegetarian homemade steak pie!

Nutrition Facts

Serving size	(1788.6g)

Amount per serving	% Daily Value*
Calories	1997.5

Total Fat 114.2g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 4.2g
Cholesterol 185mg	0%
Sodium 3739.4mg	0%
Total Carbohydrate 200.5g	0%
Dietary Fiber 29.8g	0%
Total Sugars 38.3g
Protein 51.2g	0%

Vitamin D 68.9IU	0%
Calcium 296.8mg	0%
Iron 13.7mg	0%
Potassium 3648.7mg	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: 50.5%

Protein: 10.1%

Carbs: 39.4%