Mushroom Stout Pie…meatless Monday Irish style!


To kick off this fantastic week of St. Patrick’s Day feasting I made this Mushroom Stout Pie.  Being that it’s Meatless Monday I wanted to make something that was hearty and substantial and this my friends was both!  It’s made with Guinness and lots of love (and store-bought pastry since I was out at appointments all day today!).


It’s a really easy recipe and here’s how I made it:

  • 2 cups mushrooms (I used crimini and button), sliced
  • 1 onion, diced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 2 Tbsp olive oil
  • 1 cup guinness
  • 1 cup stock (vegetable or beef)
  • 3 Tbsp flour
  • 1 cup romano beans
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • salt and pepper to taste

In a large saucepan, saute the vegetables in the oil until tender.  Season with salt and pepper and dried herbs.  Sprinkle the flour over them and let this cook for a couple minutes.  Add the Guinness, stirring constantly to dissolve the flour then add the stock. Add the beans. Let this cook down until thick.  Pour into a prepared pie crust (using your favourite recipe or pastry from the store if that’s all you have time for!), cover with pastry, crimp the edges and slice air vents into the top.  Bake at 350* for 45-60 mins.  Once the crust is golden it is ready!  We served ours with a fresh salad tonight and it was very much hubby approved!


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