Vegan Steak and Kidney Pie

Welcome Friends!

If you didn’t check out my last two posts – Harry’s Potter’s Birthday Cake Gone Vegan and Vegan Pumpkin Pasties – then you might not know that I am changing up the format of my blog. I will be sharing a group of themed recipes for each month throughout the year and January is veganized Harry Potter dishes! Hallelujah!

Harry Potter Theme

I don’t know about you, but the Harry Potter movies have always given me the cozy, snuggly feels and it felt like the perfect January theme. Sure there’s murder, death and destruction, but you know those moments in the beginning of each school year where everything is going good and it starts snowing and then it’s Christmas… That’s what I’m talking about!

Another driving factor that helped me choose this theme for January is this amazing cookbook  my husband got for me years ago. It’s called The Unofficial Harry Potter Cookbook by Dinah Bucholz and it has a ton of recipes mentioned in the books as well as classic United Kingdom inspired recipes. I have to add that this post is in no way affiliated with the book or the Pottermore universe. It is completely stand alone and unsponsored – but still freaking awesome.

The Original Recipe

The name of the original recipe is the most non-vegan thing you’ve ever heard – and I think that’s what drew me to recreate this recipe. I chose to veganize Steak and Kidney Pie. Whoa – okay, challenge accepted

In case you didn’t know pies can also be savory in the UK. And while we do make them in the United States they are not very common. Just had to preface that I wasn’t recreating a sweet steak pie – ya weirdo.


The basic components are a good flaky pastry dough and a delicious, savory filling that will warm your soul – if you believe in that stuff. You guys… I’m gonna jump ahead and just say that this filling was to die for (or to live for – whatevs). It almost didn’t make it into the pastry because I “needed” to keep sampling it – you know, for science.

Steak and Kidney Pie – How Can It Be Vegan?

Alright, vegan steak and kidney pie. Cool, no problem! Hold up…

Honestly, a couple years ago, before Beyond Meat, this would have been a lot harder, but this versatile beef like product has been a game changer for me. I can make so many vegan versions of dishes that I used to love and they taste the exact same with this product. I’m totally not sponsored by them, I just can’t help but gush over this stuff! You can buy it in burger form or by the pound – thank the maker!


We also have to address the kidney bit of the pie. No animal organs in our vegan version *thank you very much*. I decided to go with good old mushrooms for this swap. I think that there is such a thing as too much faux meat so I only wanted to use one in this recipe. Mushrooms give dishes a nice hearty, earthiness that I love. I’m not gonna tell you they taste like meat – duh – just that they get the job done. 

If you don’t like mushrooms – yes, I’m judging you – then you can leave them out and double up the Beyond Meat in the recipe. Or use the same amount of another vegan beef substitute of your choice. There are so many choices out there now!

The Recipe

Let’s get into the *vegan* meat of this post. The piece de resistance. The reason you clicked on this post in the first place. The recipe.

Like I mentioned above, the filling on its own is incredible. Try not to scarf it down because you worked so hard on that pastry dough and you gotta use it now!


Speaking of the pastry dough. I know that it seems like a difficult item to work with, but it’s really not if you follow two simple rules. 1. Don’t over mix – if you think you could mix it a little bit more then stop. When everything just barely comes together it’s good. No more touchy. 2. Keep it cold. She’s a salty bish who will give you the cold shoulder. And that’s fine. We don’t want to be her friend anyways, we just want to eat her. Keep the dough in the fridge at all times when you aren’t making it or rolling it out.

Alright, there you have it, you’re a baker now. And since I have your attention you might as well test your skills with this recipe. Make it for friends or family and surprise them with your amazing new talents!

As always please share your recreations on social media and don’t forget to tag me! I love to feature your recreations on my Instagram stories!

Vegan Steak and Kidney Pie
Prep Time
1 hr
Cook Time
1 hr
Vegan Steak and Kidney Pie with a flaky crust and delicious, savory filling? You really can’t go wrong. You’re drooling… just make it already.
Course: Main Course
Cuisine: American
Servings: 8
Pie Crust
  • 2 ¼ cups all purpose flour
  • 1 tsp salt
  • 9 tbsp chilled vegetable shortening, cut into chunks
  • 8 tbsp 1 stick cold vegan butter, cut into chunks
  • ½ to ¾ cup ice water
  • 1 pound mushrooms, chopped into ¼ inch small pieces
  • 3 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 1 pound Beyond Meat plant based ground beef or other vegan beef alternative
  • 1 clove garlic, minced
  • 3 tbsp all purpose flour
  • 1 cup no-chicken* or vegetable broth
  • 3 tbsp tomato paste
  • ½ tsp salt
  • ¼ tsp fresh ground black pepper
Pie Crust
  1. Place flour and salt in a food processor and pulse to combine
  2. Add shortening and vegan butter over the flour mixture and pulse until mixture is a coarse meal
  3. Transfer the mixture to a large mixing bowl
  4. Sprinkle ½ cup of ice water over the mixture fold it in with a spatula to combine
  5. Add the rest of the ice water 1 tbsp at a time if the dough is dry
  6. Divide the dough in half and form each half into a disc
  7. Wrap each disc in plastic wrap and refrigerate for at least 2 hours
  1. Heat a skillet to medium high, add the mushrooms and cook until there is no more moisture
  2. Turn the heat down to medium
  3. Add the oil and onions to the skillet and heat until they are golden brown

  4. Add the Beyond Meat ground beef (or other vegan beef substitute) and cook for about 5 minutes until it is cooked
  5. Add garlic and saute for 30 seconds until it’s fragrant
  6. Sprinkle the flour over the mixture and mix until everything is combined
  7. Slowly add the no-chicken or vegetable broth and then add the tomato paste
  8. Stir to combine everything (it should be very thick)
  9. Add the salt and pepper and cook covered for 10 minutes
  10. Uncover the mixture and cook on medium high for 5 more minutes
  11. Remove the mixture from the heat and allow the mixture to cool to room temperature
Assemble the Pie
  1. Preheat the oven to 425F
  2. Remove one disc of dough and roll it out on a clean and floured work surface
  3. Roll the dough out to a 12 inch circle
  4. Place the dough into a 9 inch pie pie, easing it gently down the side of the pan
  5. Trim the overhang to the size of the pie pan
  6. Add the filling to the pie crust and smooth it out in an even layer
  7. Roll out the second disc of dough into a 12 inch circle on a clean and floured work surface
  8. Add it to the top of the pie crust and trim the overhang to ¾ inch over the pie pan
  9. Fold the overhang under the bottom crust and crimp edges with a fork
  10. Cut 3-4 slits in the top of the pie to serve at ventilation
  11. Place the pie on a baking sheet on the middle rack and bake for 25 minutes
  12. Reduce the heat to 250F and cook for another 30 minutes
  13. If the edges start to brown too fast cover them in foil
  14. Remove the pie and allow it to cool for 20 minutes
  15. Cut and serve warm
Recipe Notes

*I used Better than Bouillon no-chicken vegan paste to make my broth

Talk to you soon!

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Vegan Pumpkin Pasties
Vegan Steak and Kidney Pie