A flavorful plant based spin on classic savory “meat” pie with a phyllo crust.
- 1 package Athens® Phyllo Dough (9″ x 14″), thawed
- 1/3 cup + 3 tablespoons olive oil
- ¾ cup sweet onion, diced
- ¾ cup shitake mushrooms, diced
- 3 large cloves garlic, crushed and cut in half
- 1 ¼ teaspoons + pinch salt, divided
- 1 ¼ teaspoons + pinch black pepper, divided
- ½ teaspoon allspice
- ¼ teaspoon cinnamon
- ½ cup red wine, such as Cabernet Sauvignon
- 1 pound Beyond Beef Plant Based Ground
- ½ cup vegetable stock
- 1 russet potato (approx. 13 ounce), peeled, cut, boiled and mashed
- ¼ cup oat milk
Thaw phyllo, following thawing instructions on package. Preheat oven to 350ºF.
In a large pan, heat 3 tablespoons olive oil. Add onions and mushrooms, sautéing for 3 minutes. Add garlic, 1 ¼ teaspoons salt, 1 ¼ teaspoons pepper, allspice and cinnamon and continue to cook over medium heat another 2-3 minutes until fragrant and vegetables are soft. Pour wine into pan stirring to deglaze. Break up Beyond Beef and add to vegetable mixture in pan, continuing to cook over medium heat until it starts to brown. Add 1 or 2 more tablespoons oil if necessary. Add in vegetable stock and simmer over medium low heat for 10 minutes or until liquid has evaporated. Transfer mixture to a medium bowl and mix in mashed potatoes.
Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. Brush a 9” pie pan lightly with oil. Lay a stack of 3 sheets of phyllo in pan horizontally with ends hanging over side. Brush lightly with oil. Lay another 3-sheet stack of phyllo across the first vertically and brush with oil. Lay another stack of 3 sheets diagonally across and then another diagonal in opposite direction brushing both with oil. Repeat this process until one roll of phyllo is used (approximately 18 sheets). Spoon filling into pie pan. Using kitchen shears, trim excess phyllo to one inch beyond edge of pan.
Repeat layering, as above, over the filling to form the top crust. Trim phyllo to 2” from pan edge and tuck into pie pan. Brush with oil and cut into 8 slices. In a small bowl, whisk a pinch of salt and pepper into oat milk. Slowly pour oat milk evenly over the pie. Bake 1 hour or until phyllo crust is golden brown. Serve warm.
Serving size: 1 Bowl (400g), Amount per serving: Calories 660, Total Fat – 43g, Saturated fat – 7g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 1070 mg, Dietary Fiber – 6g, Total Carbohydrate – 59g Sugars – 10g, Protein –10g, Vitamin D – 0%, Calcium 8%, Iron 15%, Potassium – 10%