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Meaty Mushroom Pie
Wondering what vegan meal to cook for dinner?
How about a vegan meaty mushroom pie of heaven?
It’s hearty and filling, but is lower in fat, processed carbs and calories (and cooks more quickly) than a meat pie recipe would. Make sure your vegan meat is low in salt and saturated fat. If you’re cooking for a meathead, this is the recipe we would recommend cooking up for them!
A brilliant family meal idea!
Ingredients
- 1 onion
- 1 carrot
- 2 celery sticks
- 400g mixed mushrooms
- 10 sprigs fresh thyme
- 1 sprig fresh rosemary
- 20g fresh parsley
- 400g vegan steak
- 1½ tbsp olive oil
- 1 bay leaf
- 1 tbsp tomato puree
- 50ml red wine
- 250ml vegetable stock
- 4 sheets filo pastry
- low-fat cooking oil spray
- 200g Tenderstem broccoli
- 200g frozen peas
- 200g fresh spinach leaves
- 1 lemon
- salt and black pepper
Method
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1.
Before you start
Preheat oven to 190°C | Large frying pan | 18 X 28cm baking dish | Saucepan | Kettle boiled
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2.
First, prep the ingredients | Peel and dice the onion | Peel and dice the carrot | Trim and thinly slice the celery | Roughly chop the mushrooms | Pick and roughly chop the thyme and rosemary leaves | Pick and roughly chop the parsley leaves | Cut the vegan meat into bite-sized chunks
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3.
Now, brown the vegan meat | Warm half a tablespoon of the olive oil in the large frying pan over a medium heat | Add half the vegan meat and cook, stirring, for 3–4 minutes until the chunks are browning | Transfer the browned chunks to a plate | Repeat this process with another half tablespoon of the olive oil and the remaining vegan meat
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4.
Make the pie filling | Heat the remaining half tablespoon of olive oil in the frying pan over a medium heat | Add the onion and a pinch of salt and cook, stirring, for 3–4 minutes | Add the carrot and celery and stir for 2 minutes | Add the mushrooms and stir for 3–4 minutes | Add the thyme, rosemary and bay leaf and stir for 1 minute until aromatic | Add the tomato purée and stir for a further minute | Add the browned vegan meat and stir for 1 minute | Add the wine and stir for 1 minute | Add the stock, increase the heat and simmer for about 10 minutes until most of the liquid has evaporated | Add the parsley leaves | Taste and season to perfection with salt and pepper | Tip into the baking dish, smooth it out with the back of a spoon and leave to cool for 5 minutes
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5.
Make the topping | Crumple the filo pastry sheets into loose balls and cover the dish | Spray with 4 sprays of cooking spray | Bake in the oven for 20 minutes, until the pastry is crispy and beginning to darken
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6.
Five minutes before the pie is set to come out of the oven, trim the broccoli | Put the broccoli and peas in a saucepan, cover with boiling water and allow to warm through for 3–4 minutes | Put the spinach in a colander, pour the broccoli and peas and all the hot water from the pan into the colander (this will wilt the spinach) | Halve the lemon | Squeeze a little lemon juice over the greens, and season with salt and pepper
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7.
Portion the pie onto 4 plates and serve immediately with the greens
