- Servings 6 servings
- Prep Time 20 mins
- Cooking Time 30 mins
Vegetables and Beer Pie
Ingredients
- 15 mL (1 tbsp.) canola oil
- 3 pouches of So Veggie "So Wise!" ground meat freeze, 100 g each
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 1 container of white mushrooms (227 g), cut in half
- 15 mL (1 tbsp.) chopped garlic
- 60 mL (¼ cup) all-purpose flour
- 125 mL (½ cup) dark beer
- 500 mL (2 cups) vegetable broth
- 30 mL (2 tbsp.) tomato paste
- 2 medium potatoes, peeled and diced
- 5 mL (1 teaspoon) chopped fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- ½ package frozen puff pastry, 400 g, thawed
- 1 egg yolk beaten with a little water
Recipe
1. Preheat oven to 205°C (400°F).
2. In a large skillet, heat oil over medium heat. Sauté onion, carrots, celery, mushrooms and garlic for 4 to 5 minutes.
3. Sprinkle with flour and cook and stir for 1 minute.
4. Gradually stir in beer, vegetable broth and tomato paste. Add potatoes, minced meat, thyme and bay leaf. Season with salt and pepper and stir.
5. Transfer the mixture to a 23 cm (9-inch) square baking dish.
6. On the work surface, roll out the puff pastry into a 23-cm (9-inch) square.
7. Cover the pastry with the puff pastry and brush the pastry with egg yolk. Make a few slits in the top of the pastry to allow steam to escape.
8. Bake for 25 to 30 minutes, until the pastry is cooked and golden brown. Remove from oven and let stand for 10 minutes before serving.