Steak Pot Pie

Serving Size 6

Prep Time 30 mins

Cook Time 30 mins

Difficulty Easy

Ingredients

  • 1 tbsp oil 
  • 2 packages Nasoya Plantspired Steak
  • 2 large potatoes
  • 6 baby bella mushrooms, sliced 
  • 1 medium carrot, sliced 
  • ½ package frozen green peas 
  • 1 large yellow onion, chopped
  • 1 tbsp flour 
  • 2.5 cups vegetable stock 
  • 1 tsp vegan worcestershire sauce 
  • ½ tsp salt 
  • ½ tsp pepper
  • 2 packs of ready-rolled shortcrust pastry

Inspired by: Kitchen Sanctuary

Preparation

  1. Preheat oven to 300°F
  2. Heat oil in a pan. Add chopped onion. Cook until translucent (about 5 minutes). Sprinkle in salt, pepper, and flour.
  3. Add carrots, potatoes, and vegetable stock. Cover and cook until vegetables are tender but not fully cooked (about 15 minutes).
  4. Add vegan Worcestershire sauce, mushrooms, green peas, and steak. Stir together until the steak is heated through (about 8 minutes).
  5. Line a baking dish with pastry. Spoon pie mix into dish and top with more pie pastry.
  6. Crimp the edge of the pastry by pinching all around. Cut off any excess pastry and brush the top of the pie all over with egg wash (if desired, but not necessary)
  7. Use a knife to pierce a few holes in the center of the pie.
  8. Place pie in the oven for 25 minutes, until golden brown.

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