Who Needs Meat! Individual Mushroom Bean Pies - Glen And Friends Cooking - Vegetarian Pot Pie

Individual Mushroom Bean Pies These can be Vegetarian / Vegan if you sub miso for the Worcestershire sauce - Glen And Friends Cooking
Welcome friends welcome back to the kitchen. A couple weeks ago I made some steak and mushroom pies; I baked some meat pies right away, and some of them we put in the freezer un-baked and baked the pies later. While I was making those meat pies I mused that they would probably be pretty good even if you left the steak out, and upped the amount of mushroom and used beans instead of meat... So today that's what I'm going to do, and I don't have a veggie pie recipe I am flying blind here. I'm taking a method of meat and vegetable pie recipes that I know work and I've assembled some vegetables and mushrooms here that I think I'm going to throw into the pan and we'll see what kind of flavour and texture we come up with. So no vegetable pie recipe completely blind moving on instinct. this could be a completely vegetarian recipe or vegan recipe, if you leave out the Worcestershire sauce and egg wash. Give this Vegetarian Pot Pie a try!

Ingredients:
15 mL (1 Tbsp) oil
1 onion, diced
2 ribs celery, diced
1 carrot, diced
300g mixed mushrooms, diced
10 mL (2 tsp) thyme
10 mL (2 tsp) summer savoury
45 mL (3 Tbsp) tomato paste
30 mL (2 Tbsp) Marmite
500 mL (2 cups) stock / broth
250 mL ( 1cup) white wine
Salt & pepper to taste
2 - 540 mL (19 oz) cans beans
15 mL (1 Tbsp) Worcestershire sauce (Leave out if Vegetarian / Vegan and replace with Miso)
250 mL (1 cup) frozen corn
250 mL (1 cup) frozen peas
1 batch double crust pie dough
Egg wash (Leave out if Vegan)


Method:
In a large fry pan, heat some oil over medium high heat, and sauté the onion, celery, and carrot until soft.
Add in the mushrooms and continue to sauté until the mushrooms have released their liquid and the pan is almost dry again.
Stir in the thyme, savoury, tomato paste, Marmite, stock, white wine, beans and Worcestershire sauce.
Reduce heat to a simmer, cover and simmer for about an hour.
Stir in the frozen corn and peas, and allow to cool slightly while you roll out the pastry.
A double crust pastry recipe will line and cover 6 (5” x 1.25” / 3cm x 13cm) individual pie pans.
Fill and seal the pastry, egg wash those that you will bake today, and freeze the rest.
Bake for 20 minutes in a preheated 230ºC (450ºF) oven, then reduce temp to 180ºC (350ºF) and bake for 45 minutes more - or until pastry is golden brown.

The frozen pies can be baked from frozen by adjusting the time slightly.

If you aren't vegan use one of these pie dough recipes:
Our All Butter Pie Dough: https://youtu.be/kzwSTJQK9-g
Our all Lard Pie Dough: https://youtu.be/fOifSA_RhIc
If you are vegan - substitute vegetable shortening for the lard or butter.


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