Sunday lunch was this gorgeous steak and mushroom pie. I usually use soy chunks but used Boca burgers instead. Was yummy!
Steak and mushroom pie
2 TB olive oil
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 ribs celery, sliced
1 cup frozen peas or mixture of frozen peas/carrots/corn/green beans
2 Boca frozen burger patties
1 cup veggie broth
1/2 tsp vegemite or marmite
1 TB tomato paste
1 TB soy sauce sauce
1/2 tsp thyme
1 container mushrooms sliced
salt and pepper to taste
1-2 tsp Cornstarch mixed with a little cold water to thicken.
frozen puff pastry sheet, thawed (a good vegan brand is Pepperidge Farm)
1. Preheat oven to 400 degrees F.
2. Heat the Boca burgers on a plate in the microwave for 2 minutes. Alternatively you can fry them in an oiled pan according to package directions. Cut up both burgers into chunks.
5. Add oil to the pan and add the onion, garlic, carrots, celery. Cook until they start to soften. Then add the mushrooms and cook until they soften. Add the frozen veggies, vegetable broth, marmite, tomato paste, soy sauce and thyme. Season with salt and pepper. Add the burger chunks to the pan and bring to a boil. Turn heat to low and cover and simmer until veggies are tender. Add more broth if needed. Also add cornstarch mixture to thicken and let simmer.
6. Pour mixture into a baking dish and top with puff pastry sheets. Bake for 20 to 30 minutes or until pastry is golden and puffy.