Mapled Smoked ‘Beef’ & Spinach Pie

Serves 2-3 hungry eaters


It was most difficult to title this pie because the filling has so many exotic flavours, and it’s simply addictive. Slight sweet tones from the maple, and smoky undertones from the smoked paprika, as well as other interesting culinary dimensions – this pie will be a ‘go-to again and again’ recipe for the cold winter months. My daughter had seconds so it really must have hit the mark – a successful recipe with the thumbs up from everyone for more !

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1 large onion, very thinly sliced

4 cloves garlic, finely chopped

1 ½ cups faux meat of your choice, be it frozen or otherwise

2 cups fresh spinach, or 1 cup frozen spinach, pre-cooked

½ cup petit pois (baby frozen peas)

2 Tbsp tomato puree

around 3 Tbsp olive oil

¼+ cup (50-60 ml) water

3 Tbsp maple syrup

¾ tsp ground smoked paprika

4 Tbsp (60 ml) dark soya sauce

2 tsp miso

2 Tbsp (30 ml) balsamic vinegar

¼ tsp ground coriander

¼ tsp garam masala

500g shortcrust pastry – if using frozen, please thaw first (I used Jus-Rol vegan dough – one pack yields the perfect amount for this pie)

plain flour, for dusting when rolling out the dough

soya milk, for brushing onto the dough pre-baking



You will need a suitable ovenproof dish – mine was 9½ x 7 x 2½ inches.


First, heat up your oil in a saucepan or small wok, then fry your onion.


Add the garlic and the tomato puree, and stir in the spices. Allow to cook whilst mixing for a minute or two, then add the fake meat and the remaining ingredients one at a time (water last, and not at this point).


Cover and allow to cook for 15 minutes, adding a little bit of water. You should be left with a thick, rich filling. Taste for seasoning and adjust accordingly. Leave to cool.


Meantime pre heat your oven to 355ºF (180ºC), then roll your dough, and line your pre-greased dish, leaving enough pastry for the top. Spoon in your filling, then roll and place the last piece of dough on top – make a cross with a sharp knife, and push down the edges of the pastry with the edge of a fork.


Cover with foil, and place in the oven for half an hour, then remove, brush with vegan milk, and return to the oven until golden.


Remove from the oven, and allow to breathe for 10 minutes before cutting and serving.


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All recipes and content © Miriam Sorrell 2010





  1. Made this last night. My husband took over while I was gone so we had one fluke: he didn’t rehydrate the TVP before using. It was very flavorful but a tad dry, but as with all his cooking flukes it turned out great. I made my own pastry because my mother would kill me if I bought pastry from the store. It’s very easy to do. I think I will cook it covered for 15 minutes and uncovered for 15-20 next time, and rehydrate the TVP. It was, as always with your recipes Miriam, delicious. Thanks!

  2. Hi there Kerry. If you soak the tvp before hand there won’t be much of a need for the extra cooking time as you’ll have tenderized the chunks sufficient to get the right texture, but go ahead and cook for longer, the chunks will then take on more flavour. Glad you enjoyed it and hope you enjoy many more recipes from my blog ! Look forward to your future comments on my blog (check out my other pies too !). 🙂

  3. Thank you for this recipe! Will try it out with the family!

  4. Hi there Yasmina, let me know how it goes and enjoy ! 🙂

  5. Hi Miriam back again after my ordeal. But not over yet only a bit of breath.
    Anyhow. What is faux meat TVP?

  6. Hi Joe. Yes it is TVP or you can use Linda McCartney’s frozen mince.