Vegetarian Steak and Ale Pie

Indulge in the hearty, comforting flavors of this Vegetarian Steak and Ale Pie, a plant-based twist on the classic British pub favorite. Loaded with tender plant-based steak pieces, earthy mushrooms, and a medley of aromatic vegetables, this dish is simmered to perfection in a rich, flavor-packed sauce made with vegetarian ale, tomato paste, and robust herbs like thyme and rosemary. Topped with golden, flaky puff pastry, this pie is as visually stunning as it is delicious. Perfect for family dinners or cozy gatherings, it’s easy to prepare and entirely meat-free, making it an ideal option for vegetarians craving a satisfying, hearty meal. Serve this pie hot and enjoy the perfect balance of savory, umami-filled filling and buttery pastry crust.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 250 grams, diced mushrooms
• 300 grams plant-based steak pieces
• 2 tablespoons flour
• 250 milliliters vegetarian ale
• 250 milliliters vegetable stock
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce (vegetarian)
• 1 teaspoon, dried thyme
• 1 teaspoon, dried rosemary
• 1 bay leaf
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper
• 1 sheet (ensure it’s vegetarian-friendly) ready-made puff pastry
• 2 tablespoons, for brushing milk (plant-based for vegetarian version)

Directions

Step 1

Preheat your oven to 200°C (392°F).

Step 2

Heat the olive oil in a large skillet or saucepan over medium heat.

Step 3

Add the diced onion, carrots, and celery to the pan. Cook for 5-7 minutes until the vegetables soften.

Step 4

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 5

Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

Step 6

Add the plant-based steak pieces to the pan and stir well, allowing them to brown slightly.

Step 7

Sprinkle the flour over the mixture and stir until the vegetables and steak pieces are coated.

Step 8

Gradually pour in the ale and vegetable stock while stirring to prevent lumps from forming.

Step 9

Stir in the tomato paste, vegetarian Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a simmer.

Step 10

Season with salt and black pepper, then reduce the heat. Let the mixture simmer for 15-20 minutes until it thickens, stirring occasionally.

Step 11

Remove the bay leaf and transfer the filling to a pie dish.

Step 12

Roll out the puff pastry sheet and place it over the pie dish, pressing the edges to seal. Trim any excess pastry.

Step 13

Brush the top of the pastry with plant-based milk for a golden finish.

Step 14

Make a small slit in the center of the pastry to allow steam to escape.

Step 15

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

Step 16

Remove from the oven and let it rest for a few minutes before serving.

Nutrition Facts

Serving size	(1526.0g)

Amount per serving	% Daily Value*
Calories	1827.2

Total Fat 92.4g	0%
Saturated Fat 24.5g	0%
Polyunsaturated Fat 7.6g
Cholesterol 0mg	0%
Sodium 5239.0mg	0%
Total Carbohydrate 151.6g	0%
Dietary Fiber 25.5g	0%
Total Sugars 27.0g
Protein 86.3g	0%

Vitamin D 12.5IU	0%
Calcium 390.4mg	0%
Iron 17.3mg	0%
Potassium 3411.1mg	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: 46.6%

Protein: 19.4%

Carbs: 34.0%