Quorn steak strip and onion pie

Not yet rated

Helen Jessup's vegetarian pie recipe uses Quorn Steak Strips to produce a meat-free alternative to beef and onion pie, using ale in the filling for a hearty, rustic flavour. If cooking for vegetarians, ensure that the ale you use is vegetarian-friendly.

First published in 2015

Although we eat Quorn quite often we’ve never tried the Steak Strips until now. They’re really convenient and would make a nice alternative to beef strips or chicken in a stir-fry. My husband loves pies so I thought I would try him out with a meat-free twist on the classic beef and onion pie to see what he thought. What I liked most about using the Quorn as an alternative to beef is the cooking time, as it takes just a fraction of the time that it would take to cook beef. And the husband? Well, he loved it!

Ingredients

Metric

Imperial

Method

1
Preheat the oven to 200°C/gas mark 6
2
To begin, heat the oil in a pan. Add the sliced onion and fry for 7-10 minutes until softened and browning
3
Pour in the ale and stock and bring to a simmer. Stir in the gravy granules, rosemary and a few twists of black pepper. Simmer for approximately 8 minutes before adding the steak strips and heating through
4
Spoon the steak pie filling into a pie dish, or divide between 4 individual dishes Cut the pastry to fit the dish (or dishes) and press down at the edges to seal
5
Brush with some beaten egg and cut 2 slits in the top of each pie to allow steam to escape
6
Sprinkle with a little black pepper and bake in the oven for approximately 25 minutes, until the pastry is puffed up and golden brown
First published in 2015

Helen is a recipe developer and food blogger living in the Midlands with her husband and three children.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more