Meat pies/loaves are often consumed during Christmas, so I decided to make a delicious plant-based version. The juicy meat, filling potatoes, and flaky crust make meat pies the perfect comfort food. To make this recipe plant-based, I am using Charley St. Bolognese, a plant-based alternative made with wholesome ingredients and rich in protein, making this dish healthier. If you cannot grab Charley St. Bolognese, replace it with cooked lentils and add your favorite spices to it.
Are meat loaves healthy?
Let’s be honest. A lot of meat, potatoes, and a buttery crust sound delicious, but it is not the healthiest meal. Indeed, meat pies are often made with beef and pork, meats high in saturated fats. Plus, they are usually served with potatoes and gravy. So how can we make a healthier version of our beloved meatloaf? Swap animal protein for plant-based protein. It will increase your fiber intake and reduce the amount of fat you consume. Instead of pairing the loaf with potatoes, go for the greens, such as these crispy Brussel sprouts or a nice salad.
Why is Charley St. Bolognese unique?
Compared to other processed plant-based proteins, this bolognese is made of wholesome ingredients that you can pronounce, such as cauliflower, mushroom, tofu, and herbs and spices. A serving of bolognese (85g) has 11g of protein and 5g of fibers. With this plant-based protein, you are not only meeting your protein needs, but you are also increasing the number of vegetables you eat. Plus, it is packed with fibers, promoting your gut health.
- Let the bolognese (or lentil) mixture cool down before transferring it to the baking dish. The dough will melt on top if you cover the mixture right away.
- Cut slits into the dough. It will allow the steam to escape and ensure a flaky crust (no one wants to eat a pie with a soggy crust!).
- Let the pie cool down for a few minutes before serving. It will allow the pie to hold together while you are serving.
- Freeze any leftovers.
- 1 Russett Potato, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 16oz CS Bolognese (or 16oz cooked lentils)
- 1 can diced tomatoes
- 1 puff pastry sheet
- 1 egg
- 1 tbsp olive oil
- Preheat oven to 390F.
- Bring a pot of salted water to a boil. Boil the diced potatoes for 15 minutes or until soft.
- In a pan on medium-high heat, drizzle olive oil. Caramelize the onion and garlic for 5 to 7 minutes.
- Stir in the mushrooms, bolognese, and diced tomatoes. Cook for 5 minutes. Add the potatoes. Mix.
- In a bowl beat an egg for the egg wash.
- Let the bolognese mixture cool down for 10 minutes.
- Transfer the bolognese mixture to a cake tin. Cover the mixture with puff pastry. Brush the egg wash on the dough. With a knife cut slits into the dough.
- Bake for 30 minutes.