Quorn Vegetarian Steak Strips & Ale Pie

Enjoy the perfect Sunday roast alternative with this hearty vegetarian steak and ale pie, made with Quorn Steak Strips, mushrooms, and your favourite pale ale. Encased in flaky golden pastry, this rich and comforting dish is best served with creamy mashed potatoes, seasonal vegetables, and a generous serving of gravy.

A delicious meat-free twist on a British classic, this vegetarian pie is packed with flavour and easy to make – ideal for family dinners, Sunday lunches, or cosy evenings in.

Serves 4

35 mins

A Little Effort

318 cals
(Per serving)

Ingredients

  • 300g Quorn Vegetarian Steak Strips
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 carrot, peeled and thinly sliced
  • 1 stick celery, thinly sliced
  • 250g mushrooms, sliced- portabello are best if you can get them
  • 1 garlic clove, crushed
  • ½ tsp brown sugar
  • 1½ tsp cornflour
  • 100ml pale ale
  • 1 vegetable stock cube
  • 1 generous teaspoon tomato purée
  • ½ tsp yeast extract
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • 220g puff pastry for top of pie
  • 1 egg to glaze

Method

  1. Pre-heat oven to 200°C (400°F) Gas Mark 6
  2. Heat oil in a frying pan, add the onion, carrot and celery and fry gently for 2-3 minutes until softened and starting to brown, then add the mushrooms and the garlic and continue to cook for a further 3 minutes until the mushrooms have softened. Toss in the Quorn Vegetarian Steak Strips and stir all of these ingredients together
  3. Add the brown sugar and cornflour and continue to cook gently for a minute, then add the pale ale, crumbled stock cube, tomato purée, yeast extract, and herbs
  4. Simmer gently for 5 minutes until the sauce is thickened and bubbling. Season to taste. If the sauce is a little too thick, add 2 tbsp of water
  5. Place the steak and mushroom filling into an ovenproof dish, moisten the edges of the dish with a little beaten egg, cover with puff pastry, trim the edges and glaze with a little more beaten egg and pop into the oven, for 20 minutes until the pastry is golden
  6. Serve with a selection of seasonal vegetables of your choice