Veggie Guinness Pie

Summary

Yield
Servings
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Description

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

By veggie, this refers to the use of veg and not strictly to it being vegetarian as isinglass, a fish product, is using in the production of Guinness to remove extra yeast. If this is a concern, try Samuel Smith Oatmeal Stout or another vegan beer.

Ingredients

3
Celery Stalks
2
onions
400 g
mushrooms
1 kg
potatoes
3
carrots
1 T
flour
350 ml
Guinness
2 T
Worcestershire sauce
300 ml
veg stock
2 T
tomato paste
1
bay leaf (or thyme or fresh sage)
1 T
olive oil
1
egg
125 ml
milk

Instructions

  • Preheat oven to 200 C / Gas 6.
  • Chop the potatoes and boil until tender (about 1520 minutes)
  • Finely chop celery, onions and mushrooms. Heat olive oil in a large soup pot and add chopped vegetables. 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 remaining ingredients (tomato paste, Worcester sauce, stock and herbs) and simmer for a couple minutes to allow the flavours to combine.
  • Roll out two pastry sheets, use one to line the dish and then add the mixture to the pastry. Add the top and close the pie. Brush with a mixture of beaten egg and milk.
  • Bake in the preheated oven until pastry is crispy and golden, about 20 to 30 minutes.

Notes

Salt and pepper to taste.