The ultimate Sunday pie! Use Quorn Meat Free Steak Strips with your favourite pale ale to create a pie to die for. Serve up with fluffy mash, seasonal veg and gravy.
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
Pre-heat oven to 200°C (400°F) Gas Mark 6
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 Meat Free Steak Strips and stir all of these ingredients together
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
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
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
Serve with a selection of seasonal vegetables of your choice
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