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!

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Total time

Cuisine

British

Meal

mains

Servings

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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Vegan ‘Steak’ & Ale Pie

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

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