This wholesome pie consists of vegetables and meat-free corned beef in a rich gravy, topped with golden puff pastry. This uses pieces of my corned beef style seitan, so I’ll link that recipe here if you’d like to use it. I feel that it worked really well for this. Alternatively, the same amount of meat-free mince or sausages would also work well for this, if you don’t fancy making seitan. Most puff pastry in the UK, at least, is accidentally suitable for vegans as it contains oil rather than butter, but do check labels to be sure
Serves; Four Cook time; One hour and 10 mins
You’ll need;
- One tablespoon of oil
- 100g celery, diced
- 100g onion, diced
- 200g carrot, diced
- 400g potato, peeled and cubed
- Two tablespoons of plain, all purpose flour
- 500ml meat-free stock, I used meat-free beef stock by Oxo
- 300g corned beef style seitan, cut into bite sized pieces
- One teaspoon of dried sage
- One teaspoon of dried parsley
- 320g ready-rolled puff pastry
- Three or four tablespoons of dairy-free milk
Method;
- Start by heating a tablespoon of oil in a large frying pan over a medium heat. Once it’s warmed up, add in the celery, onion and carrot and cook for ten minutes, stirring every now and then
- Next, add the potato and stir it through the vegetables. Cook for another five minutes
- Then sprinkle over the plain flour and the herbs, give them a good stir so the flour evenly coats everything. Give everything five minutes to cook, this will cook off the flour,so there’s no raw flour flavour left in the pie
- Next, add the stock and pop a lid on so the sauce simmers, be sure to stir it often to ensure nothing sticks to the bottom of the pan
- Remove the lid and add the seitan pieces into the frying pan. Continue to cook uncovered for five minutes, to allow the sauce to thicken and the seitan to heat through
- Spoon the beef and vegetable mix into a suitable baking dish. The dish I was using was 9.5 x 9.5 inches, or 25 x 25cm
- Allow the pastry to come to room temperature before gently unrolling. Cut a piece of pastry large enough to cover the filling, and use any offcuts to decorate the top. Cut a few holes in the top to allow heat to escape. Brush the top of the pastry with the dairy-free milk
- Bake at 220°C/200°C fan assisted for 25-35 minutes, or until the pastry is golden brown. Leave to stand for ten minutes before serving
This would be lovely served with mashed potato and vegetables for a really hearty and comforting meal
If you notice that your pie is browning a little too quickly, loosely tent the pie with foil. This will allow the pastry to carry on cooking without getting too brown on top
Bethany's Vegan Kitchen 