“Steak” Onion & Mushroom Pie

This is a hearty, filling pie perfect for cold winter evenings. You can buy the shortcrust pastry like I did, or make your own. I used seitan for this, but you can use any mock meat you prefer. If you want to use seitan too my recipe is HERE

Yield; Six servings (373kcal per serving) Cook time; 45 minutes

You’ll need;

  1. One tablespoon of oil
  2. Three cloves of garlic, minced
  3. One onion, sliced
  4. 250g/9oz mini portobello mushrooms, roughly chopped
  5. 300g/10.5oz seitan, broken into pieces
  6. One 400g/14oz tin of chopped tomatoes
  7. One teaspoon of the following: dried parsley, dried tarragon, fish free Worcestershire sauce and liquid smoke
  8. 375g/13oz ready made shortcrust pastry
  9. Two tablespoons of unsweetened non-dairy milk


  • Heat the oil in a large frying pan over a medium heat. Add the garlic and cook for one minute before adding the onion
  • Allow the onion to soften for five minutes before adding the mushrooms. Let the mushrooms cook for a further five minutes
  • Next add the tomatoes, seitan, herbs, Worcestershire sauce and liquid smoke. Season to taste with salt and plenty of black pepper
  • Give the mixture another ten minutes to finish cooking. Once cooked, tip the mixture into an oven safe dish and set aside
  • Once you’re ready to bake the pie, preheat the oven to 200°C/400°F. Roll out the pastry and drape it over the dish. Use a knife to trim away the excess. Poke holes in the pastry to allow steam to escape, decorate with the pastry scraps if desired
  • Brush the pastry with a little unsweetened non-dairy milk, bake for 25 minutes, or until golden brown. Leave to stand for five minutes before serving



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