Vegan ‘Steak’ & Ale Pie Recipe

Introduction

This Vegan ‘Steak’ & Ale Pie is a hearty, comforting dish perfect for cozy dinners. Packed with rich flavors from vegan beef pieces, mushrooms, and a dark ale gravy, it’s encased in a flaky puff pastry crust that’s sure to satisfy both vegans and meat-eaters alike.

Ingredients

• 640g/22.5 oz vegan ready-to-use puff pastry sheets
• 1 onion, finely diced
• 1 stick celery, finely sliced
• 1 medium carrot, peeled and finely diced
• 200g/7 oz baby button mushrooms, sliced in half
• 2 cloves garlic, finely chopped
• 1 tbsp tomato purée
• 2 bay leaves
• 1 tbsp dried or fresh thyme leaves, stalks removed
• 600g/21 oz vegan beef pieces, cooked separately according to packet instructions
• 1½ vegan stock cubes, dissolved in a tiny amount of boiling water
• 550ml/2⅓ cups vegan sweet dark ale
• 2 tbsp vegan gravy granules, dissolved in a small amount of boiling water
• 2 tbsp soy sauce
• 1 tbsp sugar (ideally dark muscovado or other soft brown sugar)
• 2 handfuls of frozen peas
• Salt and pepper, to taste
• 2 tbsp unsweetened plant milk (for brushing)

Instructions

1. Step 1: Preheat the oven to 200°C (fan)/390°F/Gas Mark 6. Grease either 4 foil pie cases (about 10cm diameter) or 1 ovenproof dish (20-25cm diameter and 10cm deep). Line with puff pastry, reserving some pastry for the lid. If using an oven dish, you do not need to line the bottom, just create a pastry lid from one of the sheets.
2. Step 2: Fry the onion in a little oil over medium heat until soft. Add celery, carrot, and mushrooms, frying for another 5 minutes. Then add garlic and cook for 2 more minutes.
3. Step 3: Stir in tomato purée, bay leaves, thyme, cooked vegan beef pieces, dissolved stock, ale, dissolved gravy granules, soy sauce, sugar, and frozen peas. Simmer gently for 10-20 minutes until the liquid reduces to a thick consistency but still has a little excess moisture.
4. Step 4: Taste the filling and adjust seasoning with extra sugar if too bitter, and salt and pepper as needed. Remove bay leaves.
5. Step 5: Pour the filling evenly into the pastry-lined pie cases or directly into the oven dish.
6. Step 6: Place the pastry lid over each pie and seal the edges firmly using your fingers. For an oven dish, press the pastry lid against the sides of the dish to seal.
7. Step 7: Brush the top of the pies with unsweetened plant milk to help them brown.
8. Step 8: Bake for 20-30 minutes or until the pastry is risen and golden brown. Serve warm with your favorite sides.

Tips & Variations

• For extra flavor, try adding a splash of balsamic vinegar or a few drops of liquid smoke to the filling.
• If you prefer a gluten-free option, use gluten-free puff pastry and ensure your stock cubes and gravy granules are gluten-free.
• Feel free to swap out the vegan beef pieces for lentils or diced tofu for a different texture.
• Adding fresh herbs like parsley or rosemary just before serving can brighten up the rich pie filling.

Storage

Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven at 180°C/350°F for 10-15 minutes to keep the pastry crisp. You can also freeze the pie (unbaked or baked) for up to 1 month; thaw thoroughly before baking or reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pastry instead of ready-to-use puff pastry?

Absolutely. Homemade puff pastry or a vegan shortcrust pastry would work well if you prefer a fresher or less processed option.

What ale can I use if I don’t have vegan sweet dark ale?

Any dark ale or stout labeled vegan will work. If you can’t find a vegan ale, substitute with a dark beer or a mixture of vegetable stock and a splash of balsamic vinegar or malt extract for similar depth.

Vegan ‘Steak’ & Ale Pie Recipe

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4.8 from 270 reviews

A hearty and comforting vegan ‘Steak’ & Ale Pie featuring tender vegan beef pieces simmered with mushrooms, vegetables, and rich ale gravy, all encased in crispy puff pastry. Perfectly baked for a golden crust, this plant-based twist on a classic British pub favorite makes for a delicious and satisfying meal.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 individual pies or 1 large pie serving 4-6 1x
• Category: Pie
• Method: Baking
• Cuisine: British
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pastry

• 640g / 22.5 oz vegan ready-to-use puff pastry sheets
• 2 tbsp unsweetened plant milk (for brushing)

Filling

• 1 onion, finely diced
• 1 stick celery, finely sliced
• 1 medium carrot, peeled and finely diced
• 200g / 7 oz baby button mushrooms, sliced in half
• 2 cloves garlic, finely chopped
• 1 tbsp tomato purée
• 2 bay leaves
• 1 tbsp dried or fresh thyme leaves, stalks removed
• 600g / 21 oz vegan beef pieces, cooked separately according to packet instructions
• 1½ vegan stock cubes, dissolved in a tiny amount of boiling water
• 550ml / 2⅓ cups vegan sweet dark ale
• 2 tbsp vegan gravy granules, dissolved in a small amount of boiling water
• 2 tbsp soy sauce
• 1 tbsp sugar (preferably dark muscovado or other soft brown sugar)
• 2 handfuls of frozen peas
• Salt and pepper, to taste

Instructions

1. Preheat oven: Preheat your oven to 200°C (fan) / 390°F / Gas Mark 6 to get ready for baking the pie.
2. Prepare pie cases or dish: Grease 4 foil pie cases (about 10cm diameter each) or a single ovenproof dish (20-25cm diameter, 10cm deep). Line the cases with puff pastry sheets. If using the oven dish, you don’t need to line the bottom but keep pastry for a lid.
3. Cook vegetables: In a frying pan with a little oil, soften the diced onion over medium heat. Add celery, carrot, and mushrooms, cooking for another 5 minutes until softened.
4. Add garlic: Stir in the chopped garlic and fry for 2 more minutes to release flavor.
5. Combine filling ingredients: Add tomato purée, bay leaves, thyme leaves, cooked vegan beef pieces, dissolved vegan stock, dark ale, dissolved vegan gravy granules, soy sauce, sugar, and frozen peas to the pan. Simmer the mixture for 10-20 minutes until the liquid reduces to a thick consistency but still slightly saucy. Add more ale or water if it becomes too dry.
6. Season: Taste the mixture and add more sugar if it’s too bitter. Season with salt and freshly ground black pepper according to preference. Remove the bay leaves from the filling.
7. Assemble pie: Pour the filling evenly into the prepared pastry cases or the oven dish. Cover with pastry lids, sealing the edges by pressing down with your fingers. If using a dish, press the pastry lid into the sides to seal properly.
8. Brush with plant milk: Brush the top of the pastry lids with unsweetened plant milk to help the crust brown beautifully during baking.
9. Bake: Place the pies in the preheated oven and bake for 20-30 minutes, or until the pastry is risen and golden brown.
10. Serve: Serve hot alongside your favorite sides such as baked beans, mashed or roast potatoes, steamed vegetables, or mushy peas for a delicious vegan meal.

Notes

• Use vegan ready-to-use puff pastry to keep the recipe completely plant-based.
• Cooking vegan beef pieces separately according to their packet instructions ensures the best texture.
• If the filling reduces too much while simmering, add a splash of ale or water to maintain juiciness.
• Adjust sweetness in the filling by varying the amount of sugar to balance the bitterness of the ale.
• Optional serving suggestions include cauliflower cheese, lemon Brussels sprouts, truffle fries, or mustard for extra flavor.

Keywords: vegan pie, steak and ale pie, plant-based pie, vegan comfort food, puff pastry pie, mushroom pie, vegan beef pie