Veggie Guinness Pie


Prep time: 
20 minutes


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


  • 3 celery stalks
  • 2 onions
  • 400g mushrooms
  • 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 cup / Gas 6.
  • Chop the potatoes and boil until tender (about 15-20 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, Worcestershire sauce, stock and herbs) and 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 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.