This Vegan Meat and Potato Pie recipe is an easy delicious meat-free pie that features tender soya chunks, potatoes, carrots and onion cooked in a rich home-made gravy. This recipe uses a shop-bought puff pastry crust for convenience but shortcrust pastry will also work fine. Our family loves the Linda McCartney's Meat-Free Country Pies and the Greggs Vegan Steak Bakes, so I wanted to create our own family recipe for something similar.
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🧡 Why You'll Love This Vegan Pie
- Hearty comfort food & hearty just like the traditional British favourite with it's rich, savoury filling and a golden flaky crust.
- It's budget-friendly as the Soya chunks are inexpensive, protein-packed, and soak up the gravy flavour beautifully.
- Inspired by classic British pies and our family favourites like Greggs' Vegan Steak Bakes and Linda McCartney's Meat-Free Country Pies.
- Flexible & Fuss-Free as uses ready-prepared shortcrust or puff pastry, or you can go crust-free for a delicious stew.
- Easily adaptable for gluten-free and soy-free diets.
⭐ What Readers Are Saying!
⭐️⭐️⭐️⭐️⭐️ ''Thanks so much for the recipes on this site. You inspired me to try dried soya chunks again after giving up on them years ago. I made the mince and tatties first, then this 'meat' and potato pie, which I really liked. My meat-eating husband even had second helpings!''
What is a meat and potato pie?
A meat and potato pie is a traditional British pie dating back to at least the 1800s. The pie is prepared with chunks of beef meat or minced meat, with commercially produced meat and potato pies usually containing more potatoes than meat. The pies can be prepared with a short crust pastry, puff pastry, or a suet crust pastry, and are more likely to be found as individual small pies which are more convenient for take-aways, snack bars or vans and eating on-the-go. In Britain, meat and potato pies are a common pie found in most supermarkets, bakeries, fish and chip shops, cafes, snack vans and pub grub menus.
🥕 Key Ingredients
- Dried soya chunks (TVP): A meaty, protein-rich base that soaks up the savoury gravy beautifully.
- Potatoes & carrots: Classic pie vegetables that bring comfort and wholesomeness.
- Onion & garlic: For that homely, savoury depth of flavour.
- Flour & tomato paste: Help thicken and enrich the gravy.
- Herbs, soy sauce & red wine vinegar: Helps build the layers of classic pie flavours.
- Vegetable stock: Forms the base of the hearty, rich gravy.
- Puff pastry: Store-bought and easy, provides the satisfying crisp flaky crust, but shortcrust will work well too.
Vegan meat and potato pie served with sides of peas and kale, and onion gravy.
Soya chunks (Textured vegetable protein or TVP)
This vegan meat and potato pie features dried soya chunks otherwise known as TVP [textured vegetable protein] as the meat alternative. Soya chunks are similar to dried soy curls that can be found in the US, so soy curls can be an ideal soya chunk replacement. Alternatively for a soy free dried chunk try the pea and fava protein chunks which can be found in many wholefood stores in the UK.
Soya chunks are perfect to replace the meat chunks in a pie, as the soya chunks act like flavour sponges soaking up all the juicy tasty flavours that are added to the home-made stew whilst the stewing softens up the soya chunks beautifully.
The first time you try cooking with soya chunks you may be unsure of the texture but do persist as it does get better, honestly! I was just the same with soya milk, the first few tastes I had were squeamish and I did not enjoy the flavour at all, but with perseverance I now love all kinds of plant-based milk and they all taste normal now! It can be the same with vegan cheese, the texture can be a little off putting at first, but in time it can become more appealing. If your new to plant-based and vegan diets then don't give up at the first try, as taste buds and preferences do actually change.
🔄 Substitutions
- Soya chunks: Swap for soy curls, pea protein chunks, canned butterbeans or cannellini beans, mushrooms, or cooked vegan sausages/burgers.
- Puff pastry: Use shortcrust pastry, a gluten-free pastry, mashed potato topping, or a veggie mash topping (like swede, carrot, cauliflower and/or parsnip).
- Soy sauce: Use Tamari for a gluten-free option.
- Marmite: Optional, but can be replaced with a dash of miso paste or left out entirely.
- Red wine vinegar: Apple cider vinegar or balsamic vinegar also work well.
- Plain flour: A gluten-free plain flour blend or spelt flour can be used instead.
How to prepare
Instead of soya chunks you can use a fresh or frozen meat alternative chunks or pieces. About 300-350 grams should be plenty or use chopped up cooked vegan sausages or burgers [add these in at the end of cooking the filling]. Although, if you really don't want to use any of the above vegan meat replacements you could use a packet of mushrooms which can be added whole or chopped along with the vegetables.
Step 1: First soak the soya chunks in a few cups of hot vegetable stock and teaspoon of marmite for about 30 minutes.
Step 2: Add the potato, carrots, onions, and garlic to a large pot and cook in one tablespoon of oil [or ½ cup of vegetable stock] for 8 minutes.
Step 3: Stir through the plain flour and add in the tomato paste and dried mixed herbs.
Step 4: Drain the soaking liquid from the soya chunks, and add extra boiling water to make up to 700mililtres [about 3 cups].
Step 5: Add the soya chunks into the pot.
Step 6: Pour in the vegetable stock, soy sauce, and red wine vinegar.
Step 7: Bring to a simmer and cook for 25-30 minutes until the vegetables are soft and the gravy is rich and thick.
Step 8: Pour the vegetable & gravy mixture into the pie dish or baking dish.
Step 9: Grease the rim of the dish with some vegan margarine.
While the filling cools, prepare the pastry top.
Step 10: Cut a small piece off the pastry block and roll out thin, long, snake like shapes, enough to go around the pie dish rim. This will form the pie crust rim in which the pastry top will be pressed into.
Step 11: Press the pastry rim around the baking dish, it will stick and mould onto the greased rim.
Step 12: Brush the pastry rim with some plant-based milk.
Step 13: Roll out the rest of the pastry block into a shape that will fit the top of your dish. Cover the dish with the pastry and with a fork press the pastry into the pastry rim.
Step 14: Brush the top with plant-based milk and with a knife create two pie slits to allow steam to escape whilst baking.
Step 15: Bake for 35 minutes or until the pastry is golden and has risen well.
What makes this vegan meat and potato pie special?
If you love the Greggs Vegan Steak Bake or Linda McCartney's Country Pies, this recipe is for you. It's a hearty homemade version that brings all the nostalgic comfort of a traditional British meat and potato pie just minus the meat. Tender soya chunks soak up a rich savoury gravy, while a crisp golden puff pastry lid adds that satisfying crunch. This pie is budget-friendly, freezer-friendly, and just the thing for a cosy family dinner or special occasion.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Vegan Meat and Potato Pie
Equipment
- bowl or measuring jug [for soaking soya chunks]
- Pie dish [or a Pyrex oven dish, I used a rectangular Pyrex dish 12 inch length x 7-8 inch width x 2 inch deep, or use a circular dish with similar sizing, enough for 6 portions]
- non-stick large saucepan
- Rolling pin
- Pastry brush [or similar can just use fingertips!]
- cooking spatula
Ingredients
Pie crust:
- 500 grams puff pastry [use a shop bought vegan-friendly pastry]
- 1 tablespoon plant-based milk
Pie filling:
- 125 grams dried soy chunks (TVP)
- 1 teaspoon marmite (optional) [also known as yeast extrac, can be replaced with miso paste}
- 1 tablespoon olive oil [or your usual oil or replace with ½ cup vegetable stock]
- 150 grams onions [1 large, diced]
- 160 grams carrots [chopped into chunky bitesize [1-2cm] chunks]
- 4 cloves garlic [fine diced or minced or 1 tablespoon of garlic paste]
- 530 grams potatoes (chopped into one inch [2-3cm] chunks)
- 2 tablespoons plain flour [or gluten-free plain flour, plus extra for dusting during rolling pastry]
- 1 tablespoon tomato puree
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar [or balsamic vinegar]
- 1 tablespoon dried mixed herbs [can make this up with individual dried herbs such as rosemary, thyme, parsley, oregano, sage, etc, I used 2 teaspoons mixed herbs and 1 teaspoon thyme]
- 700 millilitres vegetable stock [use a beef flavour vegan stock if available]
At the end of cooking the filling:
- 1 tablespoon red wine vinegar
Instructions
Rehydrate the soya chunks:
- Add the soya chunks to a bowl and cover with about 2½ [650ml] cups of boiling hot vegetable stock. Stir through 1 teaspoon of marmite if available. Leave to soak for at least 30 minutes.125 grams dried soy chunks (TVP), 1 teaspoon marmite (optional)
- Once the soya chunks have soaked, drain the vegetable stock off but keep this to make up the required amount of stock for the recipe.
Prepare pie filling:
- Heat the oil or ½ cup of vegetable stock in a large non-stick pot that is suitable for a stew.1 tablespoon olive oil
- Add the onions, garlic, potatoes and carrots.530 grams potatoes, 160 grams carrots, 150 grams onions, 4 cloves garlic
- Cook for 8 minutes over a medium heat, stirring every now and then.
- Stir the flour through the vegetables until it looks like it has disappeared. Next add the tomato puree, dried herbs and the rehydrated and drained soya chunks.2 tablespoons plain flour, 1 tablespoon tomato puree, 1 tablespoon dried mixed herbs
- Pour in the hot vegetable stock, along with the soy sauce and red wine vinegar. Give it all a good stir and turn the heat to high.1 tablespoon red wine vinegar, 700 millilitres vegetable stock, 2 tablespoons soy sauce
- Bring to the boil, lower the heat to medium, and simmer for 25-30 minutes until the vegetables are soft and the sauce has reduced and become thick and rich. Give the stew a stir every now and then.
- Stir through the extra tablespoon of red wine vinegar.1 tablespoon red wine vinegar
- Taste the seasoning and add salt and black pepper to taste, although salt is not usually required.
- Pour the pie filling into the pie dish.[Tip: this stage can be prepped the day before and the filling stored in the refrigerator]
Prepare the pastry top:
- Preheat the oven to 180°C Fan / 200°C / 400°F / Gas Mark 6.
- Grease the pie dish rim with some vegan margarine.
- Slice a piece off the pastry block and roll out thin, long pieces of pastry [use the palms of your hands to roll and form the pastry rim]. Prepare enough of the long thin pieces of pastry so that it can go right around the pie/baking dish rim.[* see the 'how to prepare' section above the recipe card for step-by-step photos*]500 grams puff pastry
- Press the long pastry snake like pieces on to the greased pie rim. Brush the pastry rim with some of the soya milk.1 tablespoon plant-based milk
- Roll out the rest of the puff pastry into a size that will completely cover your pie dish.
- Lift the pastry up and press the sides on to the pastry rim. Using a cutlery fork press the edge and rim together. Brush the pie all over with soya milk.
- With a knife create two small slits in the middle of the pastry to allow steam to escape during baking.
- Bake on the middle shelf of the oven for 35-40 minutes or until the pastry has risen, is nicely golden, and the filling is steaming and bubbling. *[do check your shop-bought pastry for guidance on oven temps and cooking times as these may vary from what is written here]*
Serving suggestion:
- Serve with vegan gravy and vegetables.
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Serve the pie with a variety of vegetables and a good amount of vegan gravy for a delicious extra special meal.
- Soy curls can replace the soya chunks or dried pea and fava protein chunks or similar can also be used.
- Alternatively, use about 300-350 grams of fresh or frozen meat-free 'beef' style pieces. If fresh or frozen chunks are used these will not need to be rehydrated.
- Or use the same amount of cooked and chopped vegan sausages or burgers, stir the cooked pieces through the stew filling after its finished cooking.
- The soya chunks can also be replaced with whole button mushrooms, or sliced mushrooms. Add these along with the vegetables.
- A can or two of drained white beans such as butterbeans or cannellini can replace the soya chunks.
- Marmite is optional but tasty addition as it flavours the soya chunks nicely. In the UK other brands of marmite style paste are usually called 'yeast extract'.
- The puff pastry used was Morrisons [UK supermarket] own brand puff pastry block which is labelled vegetarian but does not contain animal ingredients. It does have calcium carbonate in the ingredient list but this is usually sourced from rocks when used as a food ingredient, as its the cheapest source.
- The puff pastry can be replaced with a cooked vegetable mash, such as mashed carrot, parsnips, swede [rutabaga], cauliflower, celeriac, etc.
- Or replace the pastry with thin sliced root veggies, blanched or lightly cooked until just fork tender and used to cover the pie filling in a hot-pot style. Season the vegetables with salt and pepper, and brush all over with melted margarine, and a sprinkle of nutritional yeast flakes or grated vegan cheese. Bake in a hot oven until the vegetables are soft and a nicely golden and crisp.
- For a gluten-free pie use a gluten-free pastry either puff or short-crust, or go with a vegetable topping, also use a gluten-free plain flour for the filling, a gluten-free vegetable stock and gluten-free soya sauce such as Tamari.
- In Scotland, it is traditional to have a New Years Eve steak pie for New Years Day dinner. Our pie recipe is the perfect way to welcome in the New Year.
Nutrition
Comments
We would love to know if you prepared the vegan pie so do drop us a comment below as we love hearing from you. All feedback is very much appreciated. Thanks so much. Jacq x
Fiona says
Hi Jacqueline
Thanks so much for the recipes on this site. You inspired me to try the dried soya chunks and mince again, after having given up some years ago. I made the slow cooked mince and tatties, which I enjoyed, and today made this ‘meat’ and potato pie. I really liked it, and, more surprisingly, my meat eating husband had second helpings. My adult grandson ate it, but didn’t particularly enjoy the texture of the soya, but I think it may be a generational thing.
Jacq says
Wonderful! So glad you and your husband enjoyed the veggie pie. Yes, it could be a generational thing with your grandson as my daughter didn't like the TVP chunks the first and few times she had them but now after many more dishes she likes them now. I do agree that the chunks texture can put some people off initially, but when slow cooked in a tasty sauce the chunks become more tender which makes such a difference. Besides compared with other sources of protein the chunks are not expensive and a bag can provide many meals so worth persevering with, and for that reason I am currently creating more TVP recipes. Thanks so much for your comment. I really appreciate feedback as then I know what is working and what isn't, and can then create more delicious recipes for us all. x