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Quorn Vegetarian Steak Strips & Ale Pie

(163)

4 out of 5 stars

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A golden, flaky vegetarian steak and ale pie filled with rich gravy, mushrooms, carrots, and Quorn Steak Strips, served in a white dish on a light blue surface

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.

Vegetarian Steak & Strips Recipes Pie & Pastry Recipes Vegan and Vegetarian Winter Comfort Foods

Serves 4

35 mins

A Little Effort

318 cals
(Per serving)

A packet of Quorn Vegetarian Steak Strips showing the plated product and information on an orange and charcoal background.

Made with Quorn Vegetarian Steak Strips

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High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

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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

Recipe Inspiration

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The nation has spoken

(163)

4 out of 5 stars

Craig

5 out of 5 stars

Proper British recipe

Carrie Black

5 out of 5 stars

Delicious Can this pie be made the day before?

Response from Quorn

Yes, the pie can be made the day before

James

4 out of 5 stars

Can this be reheated to eat the next day to save wasting leftovers?

Response from Quorn

Hi James, of course...we wouldn't want to you to waste any of this delicious pie :) When you use Quorn products in homemade recipes like cottage pie, they are perfectly safe to re-heat if they’ve been kept nice and cool in the fridge and are eaten within 24 hours. If you can resist them for that long that is!

Jo

5 out of 5 stars

How many calories per serving is this please?

Response from Quorn

Thanks for rating this recipe 5 stars Jo! We've just updated the calorie content above too!

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