Vegan British Pie Recipe
Pies, pies, pies… most of us love pies, their warm filling and flakey crusts. Best of all we can have different types of pies from sweet, to savoury or a combination of both! There is a flavour for everyone. Today’s recipe is a plant-based savoury pie, inspired by the British Beef Pie. I chose to create a vegan alternative for a beef pie because I used to love eating beef pies when I was little, after all, I am British!
How do you make a vegan beef pie? Well, I have substituted the beef for a soy protein as it absorbs flavour beautiful and retains a juicy, succulent texture. In this recipe, I will take you through the steps to get the delicious meaty flavours and textures but without any animal products! I hope you enjoy this delicious vegan pie recipe.
Ingredients for vegan beef pie
For the vegan pie crust dough
- 225g of flour.
- 115g of vegan butter.
- 3 tbsp of chickpea water.
- 60ml of ice-cold water. Note: you may need to add more, only add it a tablespoon at a time.
- 3/4 tsp salt.
Note: you can buy a vegan puff pastry for the top part of the pie, otherwise double the pastry recipe and top with the pie with that dough.
For the vegan pie filling
- 70g soy medallions.
- 1/2 tsp marmite.
- 500ml of vegetable stock (low sodium).
- 2 carrots.
- 1 celery.
- 1 big onion (or 5 shallots).
- 150ml of ale (optional).
- 1/2 tsp smoked paprika
- 1 tsp thyme.
- 1 tsp oregano.
- 2 tbs corn starch.
- First, preheat the oven to 200°C (392 °F). Then, heat up enough water to cover the soy medallions. Note: I recommend adding a vegetable stock cube to the water along with half a teaspoon of smoked paprika. Cover the medallions and let them hydrate for 20-30 minutes.
- In the meantime, prep the vegetables by dicing the carrots, onions and celery into small cubes.
- Next, work on the pastry. Mix in the flour and salt in a large bowl, then, grate the cold butter into the same bowl. Begin to mix it together along with the cold water and chickpea water. Mix it together until it holds as one unit. Note: you may need to add more moisture, add a tablespoon at a time). Squeeze the dough together to form a ball and place it in the fridge. The dough shouldn’t be too wet nor too flakey.
- Once the medallions are hydrated, cut them into bite-sized chunks. Then, prepare the vegetable stock and marmite mixture by mixing in half a teaspoon of marmite (alternatively you can use 3 tbs of soy sauce).
- Then, heat up a pan on medium-high heat, add some oil followed by the onions, carrots and celery. Fry them until they are slightly translucent.
- Next, add in the soy medallions, with a tablespoon of soy sauce, a sprinkle of smoked paprika, oregano and thyme. Note: at this point add a little more oil as we want the “meat” to brown slightly.
- Then, add in the ale to deglaze the pan, let the alcohol cook out for 30 seconds before adding the vegetable stock, bring the filling to a simmer and allow it to cook for 15-20 minutes. Mix the cornstarch with 4 tbsp of water and then add it to the filling (this will thicken it).
- Next, take out the dough and roll it out. Place it in the pie dish and cut the excess pastry off. Blind bake the base for twelve minutes. Finally, take it out and pour in the filling. Top it with puff pastry. Cut off the excess pastry then, press a fork around the edges to seal it together. Finally, brush the top with some chickpea water, slice a small line in the centre and bake for 20-30 minutes. Then, take it out and allow it to rest for at least 10 minutes before serving.
Are you looking for a suitable side dish to serve this vegan pie recipe with? Why not check out my vegan creamy mash potatoes recipe – linked here.