Vegan ‘Steak’ & Ale Pie
Full of lovely veg, a nice rich boozy sauce and golden, crispy pastry… what more could you want… well apart from gravy of course!
Total time
80
Cuisine
British
Meal
- mains
Servings
4
Ingredients
- 1 onion, finely diced
- 2 cloves garlic, finely diced
- 1 stick celery, finely sliced
- 1 medium carrot, finely diced
- 200g baby button mushrooms (sliced in half)
- 2 handfuls of frozen peas
- 1 tbsp tomato puree
- 1 tbsp sugar (ideally dark Muscavado but any ok)
- 2 bay leaves
- 1 tbsp fresh or dried thyme
- 600g vegan ‘beef’ pieces (eg Fry’s, other Fry’s chunky strips, Ocado, Gardein (just don’t use the Szechuan sauce with the Gardein one))
- 2 tsp stock powder or 1.5 stock cubes (dissolved in a small amount of boiling water)
- 400ml sweet dark vegan ale (check out Barnivore for a comprehensive list)
- Salt and pepper, to taste
- 2 packets vegan puff pastry sheets (eg Jus-Rol and most supermarket own brands… check the ingredients)
- 2 tbsp soya milk (for brushing)
Instructions
- Pre-heat the oven to 200°C (fan)/390°F/Gas Mark 6.
- Grease either 4 foil pie cases or 1 oven-proof dish (8-10″ diameter and 4″ deep) and line with puff pastry (if you don’t have pastry cutters, use a knife or a bowl to cut out). Don’t forget to keep some pastry spare for the lid!
- Fry the onion in a little oil until soft.
- Add the celery, carrot and mushrooms and fry for a further 5 minutes.
- For best results fry the ‘beef’ chunks separately (according to packet) and add to the mixture but if you’re short of time then go onto stage 6.
- Add the garlic and ‘beef’ chunks and fry for 10 minutes (you may need to add a little more oil at this stage).
- Add the tomato puree, herbs, stock, ale, sugar and frozen peas and simmer for around 10-20 minutes until the liquid has reduced down. If it reduces down too much, you’ll need to add a bit more ale or water (you want the consistency to be thick but with a little excess liquid or it will dry out in the oven).
- Taste the mixture and add a little more sugar if it’s too bitter and add salt if required.
- Remove the bay leaves and pour the mixture evenly into the pastry-lined foil cases or straight into the oven dish.
- Place the lid of the pie over the top and seal it to the bottom layer of pastry using your fingers.
- Brush the top of the pie with soya milk before placing it into the oven.
- Cook for approximately 20-30 minutes or until risen and golden.
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