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Quorn Meat Free Mince, Onion & Ale Pie

Vegetarian pie made with Quorn Mince and onions served on a plate topped with a pastry lid and sprigs of thyme

Get inspired and try this delicious Quorn Mince, Onion & Ale Pie recipe. Enjoy a meat free meal with Quorn.

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Meat Free Mince

High in Protein

Gluten Free

Low in Saturated Fat


  • 350g Quorn Meat Free Mince
  • 1 packet of reduced fat puff pastry
  • 1 egg, beaten
  • 4 tbsp oil
  • 2 onions, finely chopped
  • 2 celery sticks, finely chopped
  • 4 tbsp tomato puree
  • 2 garlic cloves, crushed
  • 400ml brown ale
  • 4 tbsp vegetarian Worcestershire sauce or mushroom ketchup
  • 2 vegetable stock cubes dissolved in 200ml boiling water
  • 2 tbsp cornflour dissolved in 4 tbsp cold water
  • 2 tbsp fresh thyme leaves
  • Salt and freshly ground black pepper to taste


  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6
  2. Roll out the puff pastry and cut into 4 x circles or squares (approx. 6 inches/50g each)
  3. Place the pastry shapes on a baking tray and glaze with the beaten egg, set aside
  4. Heat the oil in a large pan, fry the onion and celery for 8 minutes or until soft, add the tomato puree and crushed garlic and cook for a further minute
  5. Bake the pastry lids on the middle shelf of the pre-heated oven for 10 minutes until golden brown
  6. Meanwhile, add the ale to the pan and boil for 2 minutes, then add the Quorn Mince, vegetarian Worcestershire sauce and dissolved vegetable stock mixture and simmer for 6 minutes
  7. Add the cornflour mixture and fresh thyme and cook for 1 minute, season to taste
  8. Divide the pie mixture into 4 portions and serve topped with the individual pastry lids and a selection of freshly steamed vegetables

Recipe Inspiration

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