Veggie Guinness Pie
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.