Mushroom & Guinness Pie

I'm currently making and sharing lots of recipes inspired by the United Kingdom. As spring here has had plenty of chilly days and nights, the stodgy comfort food has been quite nice. I felt it was important to include an Irish inspired dish loaded with Guinness - so here it is. Unfortunately, Guinness itself is not actually vegan, so if you're making this dish and you're a vegan or a vegetarian you can just swap out the Guinness for a vegan/vegetarian friendly stout (such as Coopers).

I never do things by halves, so I've used almost a whole can of Guinness in my pie. This makes for a lovely strong Guinness flavour, which may not be for everyone. If you like it a bit milder, just substitute one of the cups of Guinness for some more beef stock (I've used Massel beef stock, which has no animal content).

Mushroom & Guinness Pie

2 onions, finely chopped
4 gloves garlic, minced or crushed
2 tbsp butter or margarine (vegan friendly)
500g large field (portobello) mushrooms, washed and cut into medium chunks
3/4 cup wholemeal flour
2 cups Guinness (or stout beer)
1/2 cup strong hot 'beef' stock (no animal content brand)
1 tbsp soy sauce
cracked pepper to taste
2 sheets puff pastry, thawed
Sesame seeds, to sprinkle

To Make
1. Preheat the oven to 180 degrees C. 
2. Melt the butter in a frypan and cook the onions and garlic until translucent. Add the chopped  mushrooms and 1/2 cup Guinness and simmer until the mushrooms are cooked.
3. Add the flour and stir vigorously. Next, gradually add in the remaining Guinness and the beef stock, stirring continuously to make a gravy. Adding gradually and stirring lots should prevent it forming lumps and keep it nice and smooth. If it's looking a bit too dry, you can add a touch more stock or beer to slacken in a bit (this can vary, depending on how juicy your mushrooms were in the beginning). 
4. Season with soy sauce and plenty of cracked pepper.
5. Grease a pie dish and line the bottom with one of the sheets of puff pastry. Pour the filling in and top with the remaining sheet of pastry and crimp the edges firmly together using your fingers, or a fork. If you want to use cutouts, like I did, cut them out of the pastry before you put it on the pie. If not, just use a knife to make a few slits in the top to let the steam out while it cooks. Sprinkle with sesame seeds.
6. Set your oven to the 'bottom only' setting and bake for 20 minutes (ensuring that the bottom is properly cooked) and then switch to the normal baking setting (top and bottom) and bake for another 10 minutes. It should be golden brown on top. 

Makes 1 pie, serves 4-6.

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