Homemade Vegan Steak and Ale Pie

by Emma Phillips
Last updated: 13/05/18

While there are lots of shop bought vegan pies available in supermarkets, there’s something satisfying about making your own. This tasty recipe was submitted by Charlotte Stephenson and would make an excellent Sunday lunch alternative. You could even serve it cold for lunch, if you have leftovers!

Using shop bought pastry is a great time saver and many are accidentally vegan, too. Please check when purchasing but some supermarket own brand packets and Jus-Rol are SFV. Over to Charlotte..


Shop bought short crust vegan pastry 

1/4 bag of soya chunks ( you can use frozen or dried, depending on preference)

100g mushrooms ( if you dont like mushrooms use more soya chunks)

250ml veg stock

1 bottle of vegan ale (half for the pie half for the chef)

1 onion

2 cloves of garlic

1 tsp marmite

splash of vegan Worcestershire sauce (Biona have an alternative but other brands are available) – if you can’t find it omit from recipe

1tbsp flour

plant milk for glaze

salt and pepper to season


1). Dice the onion and garlic and fry until golden.

2). Slice the mushrooms and add to pan until golden.

3). Add the soya chunks and flour to the pan and stir in. The flour helps to thicken the sauce.

4). Add in the stock, ale, marmite (which helps to give the pie a beefy taste) and Worcestershire sauce (if using) and salt and pepper.

5). Bring to a boil. The gravy should have a rich flavour.

6). The gravy will still be thin at this stage. Transfer the filling into an oven proof dish and cover with a lid. Put in the oven at 180’C for about an 1hour, or until the gravy has thickened.

7). Once the filling is ready take out of the oven and set aside.

8). To line the pie dish – Roll out your vegan pastry and line the bottom of the greased dish. Add the filling then roll out a lid. Brush on a little plant milk around the edge of the bottom pastry then add the lid. Seal the top in a crimping fashion then brush the top with the excess plant milk.

9). Put in to oven at 180’C for 30-45 min until golden. Using a clear pie dish helps to discern when the bottom is cooked. No-one likes a soggy bottom!

Please let us know how you get on with the recipe and share photos with the community!

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