Veggie Guinness Pie


Prep time: 
20 minutes
Cooking time: 
40 minutes


This is a generous sized pie, full of classic veg and with great flavouring.


  • 3 celery stalks, finely chopped
  • 2 onions, finely chopped
  • 400g mushrooms, roughly chopped
  • 1 kg potatoes
  • 3 carrots
  • 1 tablespoon flour
  • 350ml Guinness
  • 2 tablespoon Worcestershire sauce
  • 300ml vegetable stock
  • 2 tablespoon tomato paste
  • 1 bay leaf or thyme or fresh sage
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 short crust pastry sheets
  • 1 egg
  • 125ml milk


  • Preheat oven to 200 C / Gas 6.
  • Chop the potatoes and boil until tender, about 15-20 minutes
  • Heat olive oil in a large soup pot and add chopped celery, onions and mushrooms. Cook until softened and beginning to brown, about 10 minutes.
  • Add flour to the softened onion mixture and stir to coat. Cook for 2 minutes. Pour in Guinness, add carrots and scrape up any browned bits from the bottom of the pan.
  • Add the tomato paste, Worcestershire sauce, stock and herbs. Simmer for a couple minutes to allow the flavours to combine. Add salt and pepper to taste
  • Roll out two pastry sheets. Use one to line the bottom of a pie dish and then add the mixture to the shell. Add the top pastry and trim an excess crust. Close the pie by crimping the edges or pressing together with a fork. Brush the top with a mixture of beaten egg and milk.
  • Bake in the preheated oven until pastry is crispy and golden, about 20 to 30 minutes.
Photo Credit: Jonny Hughes @jonny2love
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