It’s official – all Guinness Beers are now suitable for vegans in draft, bottle and can form. Yes, good things come to vegans who wait. So that means we can now make a hearty Guinness Pie. Bottoms up to that.
I don’t know about you, but I believe there is nothing more comforting than a home baked pie. In my personal opinion the more home-baked and rustic a pie looks the more appealing to the tastebuds it becomes. So don’t stress to much if you can’t get the pie looking perfect, it takes practice, and I think the more un-perfect it looks the more charming it becomes.
"Think occasionally of the suffering of which you spare yourself the sight". ~Albert Schweitzer
In this recipe I didn’t have time to make my own pastry – however it is super easy to do and if you have time I do recommend it. If you are buying your pastry then I recommend using a vegan shortcrust pastry for the bottom as it makes the pie more sturdier and then for the top of the pie use a lovely vegan puff pastry. Make sure you read the ingredients when buying your pastry to ensure it is vegan – most pastries are.
Guinness can leave a bitter taste to the recipe, however a small amount of sugar is the key to round out the bitterness of the Guinness. And as with all stews, it’s even better the next day. So a handy hint may be to make the stew a day or two in advance before making the pies. That way the flavours of the stew will combine and deepen.
VEGAN MUSHROOM + GUINNESS PIE
|SERVES 12 PREP: 1 HOUR + 15 MINUTES COOK TIME: 25 MINUTES|
- 3 cups vegan beef stock [many mainstream stock powders are vegan - just read the ingredients on label]
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 cup cremini mushrooms, thinly sliced
- 2 cups dried porcini mushrooms
- 3 stalks of celery, thinly sliced
- 3 carrots, thinly diced
- 2 cups of russet potatoes cut into small cubes
- 1 teaspoon dried rosemary
- 2 teaspoons dried thyme
- 1 1/4 cups Guinness Beer
- 2 tablespoons tomato paste
- Fresh black pepper
- 1 1/4 teaspoons salt
- 1/3 cup all-purpose flour
- 2 teaspoons sugar
- 6 sheets of vegan shortcrust pastry [use this for base of pie]
- 3 sheets of vegan puff pastry [use this for the top of pie]
- 1 tablespoon of vegan butter
- Preheat oven to 425F/220C
- Get puff pastry and shortcrust pastry out of freezer and sit on bench to defrost
- Place the dried porcini mushrooms in a bowl. Cover the mushrooms with boiling water and let sit for approximately 15 minutes.
- In a pan saute onions in the oil and add a pinch of salt. Cook for about 5 minutes until onions turn translucent. Add garlic, and cook for a further minute.
- Add sliced cremini mushroom (not the porcinis yet), celery, carrot, potatoes, thyme and rosemary and saute for 5 minutes, until mushrooms release moisture and brown slightly.
- Add the Guinness, tomato paste, sugar, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
- Add the porcini mushrooms, make sure you chop them up before adding into pan.
- Add the vegan beef broth, cover and bring to a full boil for 5 minutes or so. Reduce heat and simmer uncovered until all vegetables are fork-tender, about 15 minutes
- Mix the flour into one cup of cold water, whisk until no lumps are left.
- Slowly add the water/flour to the pot, mixing well as you go. Let thicken for 5 minutes or so. Turn heat off and cover to keep warm.
- Let the pie mixture sit and cool for about 15 minutes.
- Oil 12 pie dishes and line each pie dish with the shortcrust pastry
- Fill each pie case up with the pie filling
- Using a round ramekin or mug cut 12 circles out of the puff pastry that will be the right size to fit over the top of the pie. Place the pastry rounds on top to cover the pie mixture and use a lightly floured fork to press the edges together.
- Use a small sharp knife to make 2 slits in the top of each pastry lid.
- If you are feeling creative cut out a few shapes from the pastry with a biscuit cutter and put them on top of the pie also.
- Brush the tops lightly with a little melted vegan butter and bake for 35-40 minutes or until golden.
- Set aside for 10 minutes to cool slightly, then remove from the tins. Serve hot.
Tip: These pies are best eaten on the day they are made. If you have made more pies than you need, freeze them in sealed freezer bags for up to 2 months. Thaw overnight in the refrigerator and reheat in an oven preheated to 180C (350F) for 20-25 minutes.