Vegan Guinness & Mushroom Pot Pie

Vegan Guinness & Mushroom Pot Pie

This easy recipe is vegan comfort food at its best, and the addition of Guinness to the sauce means it’s both rich and flavoursome

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

Mushrooms are perfect for creating a ‘meaty’ texture in vegan stews and pies, and this version is both quick to make and slightly healthier due to its ‘pot pie’ lid.

What is a pot pie?

The term ‘pot pie’ traditionally comes from America, but it has been adopted by the UK as well to describe any pies that just have a pastry lid rather than pastry around the sides too.

Rather than using shortcrust, which is needed in standard pies to encase the filling, the top of pot pies can be lighter, so puff pastry is often used.

This recipe uses ready-made vegan puff pastry as a midweek cheat, but for best results allow the pastry to warm to room temperature before cutting out the lid shape.

And don’t forget to use up any leftover pastry by making decorations for the pie, or even treat yourself to a childhood classic and make some jam tarts.

Is Guinness vegan?

In 2018, Guinness officially became vegan-friendly as non-vegan ingredients were removed from the fining process.

So now you’re safe to use Guinness, or any other vegan dark stout, in this recipe. It really helps to create a beautifully rich gravy to complement the earthiness of the mushrooms.

Total Time: 55 minutes

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 4

Rating:  

Total Time: 55 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the filling
  • 0.25 0.25 tbsp olive oil
  • 50 50 g chestnut mushrooms
  • 0.25 0.25 large brown onion
  • 0.75 0.75 cloves garlic, sliced
  • 0.25 0.25 tbsp tomato puree
  • 0.25 0.25 tbsp plain flour
  • 0.25 0.25 tbsp soy sauce
  • 0.25 0.25 tbsp vegan Worcestershire sauce
  • 0.25 0.25 tsp dried tarragon
  • 0.5 0.5 bay leaves
  • 0.25 0.25 tbsp wholegrain mustard
  • 60 60 ml Guinness
  • 0.25 0.25 cube vegetable or mushroom stock
  • 30 30 ml water
  • 0.5 0.5 tbsp fresh parsley, chopped
  • sea salt and black pepper, to taste
  • For the pies
  • 0.25 0.25 sheet dairy-free puff pastry
  • a little soy milk for glazing
  • 1 1 pie dishes or ramekins

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Heat the olive oil in a large frying pan and add the onions and mushrooms. Cook over a high heat until starting to soften and caramelise before adding the garlic. Cook, stirring, for 2 minutes further.
  2. When the mushrooms and onions have softened, add the flour to the pan and cook for another couple of minutes before adding the rest of the filling ingredients and stirring until bubbling and thickened.
  3. Check the seasoning of the gravy, adjust if necessary and divide the filling between the pie dishes.
  4. Cut discs from the sheet of puff pastry to fit the pie dishes and pop them on top of the filling.
  5. Decorate with any leftover pastry, place the pies in a roasting tin and transfer to the oven to bake for 30 minutes. When cooked, the pastry should be golden and risen and the filling bubbling hot.
  6. Serve immediately, with mashed potatoes, green vegetables, and enjoy!

Ready for another slice? Discover these deliciously filling vegan pie recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it