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ImpossibleTM Beef Pot Pie

Chef J Michael Melton
by
A large spoonful taken out of an Impossible Beef Pot Pit, with a top crispy plant-based crust, and savory plant-based meat, carrots and peas.
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  • 8Servings
  • Showing Off
  • 21Ingredients
  • 45 minPreparation
  • 90 minCooking
  • 135 Total TimeTotal Time

When there’s a nip in the air, you know it in your bones: It’s Pot Pie Season! It’s Pot Pie Season! 

This hearty Impossible™ Beef Pot Pie recipe is a full-on comfort classic. Enjoy a fluffy pastry crust, savory veggies, and indulgently meaty Impossible™ Beef Made From Plants, all smothered in a luscious gravy. This recipe may be a bit more involved, but the oh YUM is totally worth it—try it just once, and this gorgeous meal will become a seasonal staple. 

We’ve included the steps to chef this up with homemade dough. Still, no one will judge if you get dinner on the table faster with store-bought pie crust or puff pastry (and most brands are accidentally plant-based!). And if you’re wondering what the difference is between a pot pie and a meat pie—a pot pie is the American version of the European meat pie. A meat pie has both a top and a bottom crust. And who doesn’t want more buttery, flaky pastry in their life? Just a tip: if you import the customs from across the pond, pre-bake the bottom crust before adding the filling. 

For the filling, the Impossible Beef cooks up just like beef made from animals and makes a great flavor base for your veg. You’ll deglaze your pan with red wine to incorporate all the yummy, crunchy, seasoned bits. And the gravy comes together while your pot pie bakes.

Serve in a big bowl with some parsley, and enjoy the taste of comfort. Enjoy!

21 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible™ Beef Made From Plants
  • 1/2 Cup yellow onion, diced
  • 1/2 Cup carrot, diced
  • 1/2 Cup celery, diced
  • 6 Cloves garlic, minced
  • 2 Tablespoons red wine
  • 1 1/2 Teaspoons tomato paste
  • 1/2 Teaspoon dried thyme
  • 1/2 Teaspoon dried oregano
  • 1 bay leaf
  • 32 Ounces vegetable stock
  • 13 Tablespoons butter or plant-based butter, divided
  • 1 1/2 cups plus 3 Tablespoons All-purpose Flour
  • 1 Cup frozen green peas
  • 1/4 Teaspoon Kosher salt, plus additional to taste
  • 1 Teaspoon Granulated Sugar
  • 2 Tablespoons Vegetable Shortening
  • 3 to 4 Tablespoons Ice Water
  • 1 beaten plant-based liquid egg, or additional melted butter or non-dairy milk for brushing
  • Freshly Ground Black Pepper to Taste
  • 1/4 Cup Freshly chopped parsley
7 steps
  1. Make the Pie Dough

    Mix 1 1/2 cups flour with 1/4 teaspoon salt and 1 teaspoon sugar. Cut 6 Tablespoons of cold butter and the vegetable shortening into the flour until the mixture resembles coarse sand. Slowly add the ice water, tablespoons by tablespoon, to bring the dough together. Be careful not to add too much water during this step! The dough should just hold together but should never be sticky. Form into a disk, and wrap tightly in plastic wrap. Chill in the refrigerator for at least one hour before rolling out. This dough can also be made and refrigerated the day before use. Alternatively, you can skip making pie dough from scratch and purchase frozen pie dough or puff pastry!

  2. Cook the Impossible Beef

    Crumble Impossible Beef into a large pot over medium-high heat, and cook until well seared and golden brown. Then flip and stir the crumbles to continue searing and cooking evenly on all sides until cooked through. Remove from pan, and set aside.

  3. Make the Filling

    Add onion, carrot, celery, and garlic to the pot, and cook until tender. Deglaze the pan with red wine, scraping crispy bits from the bottom of the pan. Add tomato paste, thyme, oregano, and bay leaf, and continue to cook for approximately 1 minute. Add 3 Tablespoons butter and cook until melted. Whisk in 3 Tablespoons of flour, and cook until thoroughly incorporated. Stream in vegetable stock slowly, stirring constantly, and cook until thickened. Add cooked Impossible Beef back to the pot, and heat through. Simmer for about 10 minutes. Taste for seasoning, and add any salt or pepper if needed.

  4. Strain the Filling

    Using a fine mesh strainer, strain the extra liquid from the beef mix. Reserve this liquid for serving as a gravy with the pot pie when finished. Add the frozen peas to the strained filling, and stir to combine.

  5. Assemble and Bake the Pie

    Preheat oven to 375°F. Add pot pie filling to a 9 inch pie plate or similarly sized baking dish. Roll the dough out into a large circle about 1/4 inch thick. Brush some of the egg wash, additional melted butter, or non-dairy milk along the rim of the plate, and cover with the pie dough or puff pastry, pressing the edge of the dough to the plate to adhere to the egg wash. Trim any overhanging pasty if needed. Make a few slits in the pastry for steam to escape as the pie bakes, and then brush the top with egg wash, and sprinkle with some additional salt and freshly ground black pepper. Place on a baking sheet lined with parchment paper, and bake for 1 hour, or until the pastry top is golden brown and the filling is bubbling and hot.

  6. Make the Sauce

    While the pot pie is baking, place the reserved liquid in a small pot. Bring to simmer and slowly add 4 Tablespoons of diced butter, and whisk in piece by piece. This will become your gravy to serve with finished pot pie.

  7. Serve and Enjoy

    Allow the pot pie to cool slightly before serving, approximately 10 minutes. With a large serving spoon, scoop out portions of Impossible Beef Pot Pie onto plates or into large bowls, and ladle some of the sauce over the portions. Garnish with freshly chopped parsley, and enjoy!

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