Recipe: Vegan Guinness and Mushroom Pie

My boyfriend, Steve, and I are working through several of my vegan recipe books and I am loving the simple instructions from the boys at Bosh!

Another recipe my boyfriend and I have tried recently is this vegan friendly Guinness and mushroom pie from Bosh! Steve enjoys a Guinness or two so this seemed like the perfect recipe. If you’re looking for something sweet for after check out this vegan recipe for oatmeal and raisin cookies.

Ingredients

700g of chestnut mushrooms
3 tablespoons of olive oil
4 onions
6 cloves of garlic
3 sprigs of rosemary (I got mine from my garden)
3 sprigs thyme (I got mine from my garden)
1 tablespoon of light brown sugar
300ml of Guinness (or other stout or brown ale)
2½ tablespoons of plain flour, plus extra for dusting
1–2 tablespoons of Dijon mustard
25ml dark soy sauce
1 x 500g block ready-made vegan-friendly puff pastry (I actually used pre-rolled for an even easier option).
2 tablespoons of vegan-friendly margarine
salt and black pepper

Method

First some prep: Preheat your oven to 180°C and line a baking tray. You will need a large frying pan over a medium heat and a 20–22cm deep pie dish, a rolling pin (if you’re not using pre-rolled pasty) and pastry brush.
Chop the mushrooms in quarters and place them in the lined baking tray, drizzle them with 1 tablespoon of the oil, season with salt and pepper. Put in oven for 15 minutes, and place to one side when ready.
Add the remaining 2 tablespoons of oil to your frying pan. Peel and slice the onions, chop the garlic and add both to the pan. Cook for 10 minutes, stirring occasionally until the onions have softened, then leave on a medium-low.
Remove the leaves from the rosemary and thyme then finely chop, discarding the stalks. Add the chopped herbs to the pan along with the sugar and cook for 10 more minutes, until the onions are golden.
Add your Guinness (or alternative) into the pan, bring to a simmer and cook for 10 more minutes so it reduces. Turn the heat down to low and add the mushrooms and any juices in the baking tray.
To the mix add the flour, mustard and soy sauce. Allow this to simmer gently for 15–20 minutes, stirring regularly. Taste and adjust the seasoning or add more mustard/soy sauce to taste.
Leave to cool slightly then spoon the mushroom mixture into the pie dish.
Roll out your pastry on a lightly dusted surface until it is large enough to cover the top of the pie dish. Brush the rim of the dish with water and lay the pastry over the top. Cut off any excess pastry from around the edge of the pie dish and crimp the edges. We used a fork pressed around the edge.
Melt your vegan-friendly margarine and brush it all over the pastry. Cut a little cross in the centre of the pastry with a sharp knife so that steam can escape then top with a few rosemary sprigs for decoration.
Place the pie in the preheated oven for 30–35 minutes, until the pastry is golden brown, remove and serve hot.

We served our pie with salad and baked beans. It was delicious!