Beyond Pie

Enjoy this delicious recipe for a meat pie without the meat. Who said Meatless Mondays are boring and flavorless? Lot's of herbs and flavors and of course delicious crust. The family doesn't need to know its meatless. I won't tell if you don't. I used "Beyond Meat" in this video because I like it. I did not get paid to promote it! Just suggesting it.. So I hope you enjoy the recipe!

Meatless Pie
Beyond Pie

Filling

  • 2 TBSP CANOLA OIL

  • 6 GARLIC CLOVES , MINCED

  • 1/2 CUP MUSHROOMS ( PORTOBELLO OR YOUR FAVORITE)

  • 1 LARGE ONION, FINELY CHOPPED (1 CUP)

  • 2 TSP HERBS OF PROVIDENCE * see below*

  • 1 TSP SALT

  • 1 TSP CELERY SEEDS

  • 3/4 TSP PEPPER

  • 1/2 TSP GROUND CLOVES

  • 1/2 TSP GROUND NUTMEG

  • 1/2 TSP PAPRIKA

  • 1 LB BEYOND MEAT (ground plant-base meat)

  • 1/2 CUP GRATED OR MASHED POTATOES

  • 1/2 CUP VEGGIE BROTH

  • 1/2 CUP CHOPPED PARSLEY OR CILANTRO

  • 1 EGG YOLK , MIXED WITH 1 TSP WATER, FOR EGG WASH

  • PIE CRUST FOR TOP AND BOTTOM (made or purchased)


INSTRUCTIONS

  • FILLING: Heat oil in a large pot over medium-high. Add mushrooms, garlic, onion and spices and cook for 5 min. Add beyond meat, potato and broth. Blend while cooking to keep pieces small while cooking.

  • Reduce heat to medium-low and cook until liquid is almost absorbed, about 15 min. Add parsley or cilantro and cook until most of the liquid is evaporated, about 5 min. Spread filling out on a large baking sheet set over a rack to cool completely, 20 min.

  • POSITION rack in bottom of oven, then preheat to 400F.

  • ADD filling to pie and smooth top. Place dough over filling. Trim both doughs to 1/2 in. beyond edge of pie plate. Fold top edge underneath and crimp.

  • Brush with egg wash, then cut 2-in. vents in the pastry using a paring knife.

  • Bake on bottom rack of oven until pastry is golden brown and filling is hot, 30-40 min. Cover with foil during the last 10 to 15 min, if browning too quickly. Let stand for 20 min before serving.

TIPS

Make sure filling has cooled before adding to the pastry shell. It’s your best protection against the soggy crust. Cook your meat filling a day in advance and refrigerate it overnight. (You can also make your pastry in advance, chill it, and roll out as needed.)

Buy ready made crust, but you already know making it is best. Watch my video for the top four crust and make ahead.


*Herbs of Provedence*

You can make your own using the recipe below or purchase in store. I make and keep a small jar available. Its a great herb mix for lot's of flavorful dishes.

  • 1 tablespoon fennel seeds

  • 2 tablespoons dried rosemary

  • 1/4 cup dried thyme

  • 3 tablespoons dried marjoram

  • 3 tablespoons dried summer savory

  • 1 tablespoon dried tarragon

  • 1 tablespoon dried basil

  • Optional: 1 teaspoon dried lavender

Watch me put this pie together. Illustrated video of "Beyond Pie" recipe.




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