Ideal for Christmas and Thanksgiving. This vegan version of Beef and Guinness Pie is made with tender vegan mince (crumble), and a delicious mouthwatering gravy with mushroom stock. The taste of Guinness (Irish stout ale) and onions make it an ideal treat to showcase for guests and family alike. It is very easy to make and yields an impressive, delicious pie, with little time spent in your kitchen. So, get the apron on and let’s get started.
NOTE : You may add pre-cooked chopped carrots to the mix if you wish. Also if you wish to use pre-cooked Puy (French) lentils instead of crumble or vegan minced meat, then you will need 2 pre-cooked cups of lentils instead.
1 500g pack Jus-Rol Puff Pastry
olive oil or refined coconut oil
3 cups frozen vegan mince/crumble of your choice (soya is fine), or vegan steak strips
1 large onion, finely chopped
1 tsp bouillon
1 tsp brown sauce (I used HP)
¼ tsp garlic powder
1 tsp fresh rosemary, finely chopped
½ tsp ground black pepper
2-3 Tbsp soya sauce
2 Tbsp liquid smoke
2-3 cups chopped mushrooms of your choice
1 cup Guinness or other stout ale of your choice
2 tsp Bisto or cornstarch mixed in one cup cold water
- First, divide your pastry into two, reserving around 40% for the lid, and 60% for the base. Cover your dough portions in plastic ‘cling-film’ wrap and refrigerate for 30 minutes. Meanwhile, go make your filling.
- Sauté your onions, then add the mushrooms and stir until they wilt and the aromas flow in your kitchen.
- Next, add the mince/crumble of your choice, and stir it in for a minute or so.
- When it looks like all is cooked, add the stout and the rest of the ingredients, except for the Bisto/cornstarch mix. Stir every minute or two, and allow to simmer gently for 15 minutes, keeping an eye that it doesn’t stick or burn.
- Taste for seasoning, and then stir in your Bisto/cornstarch mix until it thickens, keeping on a low heat whilst you do so.
- Once your filling is ready, allow to cool for a few minutes.
- Then grease your pie dish (mine was around 10 inches in diameter).
- Roll out your pastry for the base, and line the base and sides of the dish.
- Next, transfer your filling into the pie dish, being sure to distribute it evenly.
- Now roll the pastry to fit on top and cut away any excess with a sharp knife – you may use the excess for decoration if you wish. Use a fork to secure the dough around the edge of the pie. Then, with a sharp knife, pierce a hole in the centre, and place in a hot oven 190ºC/375ºF, until golden on top.
- Allow to cool for 10 minutes before you score and serve.
If you like this recipe, after you’ve made it could you please scroll down to the comments box below and let me know how you got on. Thanks !