Veggie Guinness Pie
Summary
Servings:
6
Prep time:
20 minutes
Cooking time:
40 minutes
Description
This is a generous sized pie, full of classic veg and with great flavouring.
Ingredients
- 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
Instructions
- 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.