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.
A Family Meal

Impossible™ Beef Pot Pie

8 Servings

29 Ingredients

Showing Off

By Impossible™ Foods Chef

J. Michael Melton

135’ Total time=90’ Cooking + 45’ Preparation

This plant-based Impossible™ Beef Pot Pie recipe is a comfort classic. Enjoy a fluffy pastry crust, savory veggies, and indulgently meaty Impossible™ Beef Meat From Plants, all smothered in a luscious gravy. We’ve included the steps to chef this up with homemade dough, but no one will judge if you opt for store-bought pie crust or puff pastry (most brands are accidentally plant-based!).
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, 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.

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional informationWhere to buy

Let's GetCooking

29 Ingredients

  • 12 oz Package Impossible™ Beef Made From Plants
  • Pie Dough
  • Pie Filling
  • 1 Beaten Plant-Based Liquid Egg, Or Additional Melted Butter Or Non-Dairy Milk For Brushing
  • Salt and Pepper Sprinkle For Pie Crust
  • Sauce
  • 1/4 Cup Freshly Chopped Parsley

Pie Filling

  • 1/2 cup Yellow Onion, Diced
  • 1/2 cup Carrot, Diced
  • 1/2 cup Celery, Diced
  • 6 Cloves Garlic, Minced
  • 2 tbsp Red Wine
  • 1 1/2 tsp Tomato Paste
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Oregano
  • 1 Bay Leaf
  • 3 tbsp Butter Or Plant-Based Butter
  • 3 tbsp All-Purpose Flour
  • 32 oz Vegetable Stock
  • Salt and Pepper to Taste
  • 1 cup Frozen Green Peas

Pie Dough

  • 1 1/2 cups All-Purpose Flour
  • 1/4 tsp Kosher Salt
  • 1 tsp Granulated Sugar
  • 6 tbsp Butter Or Plant-Based Butter
  • 2 tbsp Vegetable Shortening
  • 3 to 4 tbsp Ice Water

Sauce

  • Reserved Liquid
  • 4 tbsp Butter Or Plant-Based Butter, Diced

How to prepare

Step 1: Make the Pie Dough

Mix flour, salt and 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!

Step 2: Make the Filling

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 the pan, and set aside. To the same pan, 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. 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.

Step 3: Assemble and Bake the Pie

Preheat the 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.

Step 4: Make the Sauce

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

Step 5: 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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Cooking Impossible™ Beef Meat From Plants once a week for one year means your
will be reduced by 1,274 gallons
Bottle of water

Which is the equivalent of730dayspersonal water usage

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