Sunday, September 18, 2011

"Steak" and mushroom pie.

My neighbor was the one who inspired me to make this dish. She had a photo assignment to photograph the pub food at Ye Olde King's Head in Santa Monica. Her photos of the steak and mushroom (or it could have been steak and ale) pie looked amazing. I said to her: "I'm going to make that!" And so I did.

This is the filling of soy chunks, vegetables and mushrooms in a savory gravy.

Finished pie out of the oven.

I didn't have potatoes so I made cauliflower mash instead!

Steak and mushroom pie

3 TB vegan margarine + 2 TB olive oil
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 ribs celery, sliced
1 cup dry protein soy chunks rehydrated in boiling water until soft.
2 TB flour
1 cup veggie broth
1 tsp red miso
1/2 tsp vegemite or marmite
1 TB tomato paste
1 TB vegan worcestershire sauce
1/2 tsp thyme
1 container mushrooms sliced
salt and pepper to taste
frozen puff pastry sheet, thawed (a good vegan brand is Pepperidge Farm)

1. Preheat oven to 400 degrees F.

2. Put the kettle on and boil water and pour over soy chunks in a bowl and let sit until soy chunks are soft.

3. Drain the hydrated soy chunks and put them in to a bowl. Add a couple of TB of flour and toss to coat the soy chunks.

4. Heat margarine in a pan on med high heat. Add soy chunks to pan and brown evenly, about 5 minutes. Remove soy chunks from pan and set aside.

5. Add oil to the pan and add the vegetables. Cook for a about 4 minutes. Then add vegetable broth, miso, marmite, tomato paste, worcestershire sauce and thyme to the pan. Cook for a few more minutes and then add the mushrooms. Add the soy chunks back to the pan, season with salt and pepper and bring to a boil. Turn heat to low and cover and simmer until veggies are tender.

6. Pour mixture into a baking dish and top with puff pastry sheets. Bake for 20 minutes or until pastry is golden and puffy.

Pie poured over cauliflower mash. This was SO TASTY.

10 comments: said...

Oh yes! That is a perfect looking "steak" & mushroom pie.

Carol said...

I love pie so much it hurts! Another recipe bookmarked.

Shaheen said...

With it already feeling wintry, this kind of good homely grub will be hitting my table soon.

Monique a.k.a. Mo said...

I am drooling over here! That looks beyond amazing!

Jeni Treehugger said...

WOWZERS! mouse - that pie is AWESOME!

from mandy with love said...

The crust looks so yummy! You and your neighbor have now inspired me now lol. I may try to go for a halloween themed version..

lindserina said...

oh goodness. that looks so delicious!

Anonymous said...

I was just checking the web for a nice vegan mushroom pie because I needed to use up some mushrooms, and I am obsessed with finding a vegan "meat" pie that is as satisfying as the ones I used to eat. This one ticks nearly all the boxes. I had some TVP in the cupboard, and used that for the first time ever. Don't think I will again. But everything else - the "gravy" and veggies, and mushies - really delish. Thank you. I'm going to bookmark your site. :)

chrissy said...

Hi yes was very nice and filling i did it with wheat free shorth crust pastry as have an intolerance.
Will be doing this again!

chrissy said...

I really enjoyed this, i did it with wheat free flour as i have an intolerance.
Will be doing this again!