Mushroom Stout and Potato Pot PieThis vegetarian pot pie recipe is rich in both texture and flavor. The earthy mushrooms mixed with the roasty Stout beer style ,creating a hearty sauce. These flavors combine together to make a delicious and satisfying Mushroom Stout and Potato Pot Pie. This pot pie recipe has all the classic ingredients to make a savory dinner pie; potatoes, carrots, onions, leeks, mushrooms, peas, garlic thyme, bay leaf and cooked with an Irish Dry Stout with a spot of cream. It is then topped with a savory pie crust that is also infused with beer, making your cooking with beer, also a baking with beer experience, when it is finished from the oven.

Mushroom Stout and Potato Pot Pie Recipe Variations:

  • For the meat lover, throwing in some roasted cubed lamb or beef would be a complementary addition to this recipe. It would be very similar to a Steak and Ale Pie or a Beef Mushroom Pot pie, reminiscent of the English Pub Fare.
  • Instead of topping the Pot Pie with a savory pie crust, adding a disk of puff pastry, brushed with Egg Wash, would change up this recipe
  • Use a mixture of wild mushrooms, such as morels, oyster, shiitake, portobello or other safely foraged fungus.
  • Instead of cooking with an Irish Stout, other stout beer styles could be used. Substituting an Oatmeal Stout, English Stout, Foreign | Export Stout, American Stout would work for this recipe. Each beer style will change the final flavors in the Mushroom Stout and Potato Pot Pie recipe. I would use finesse is cooking with a higher alcohol version of a Stout, such as an Imperial Stout or Russian Imperial Stout, as these beers bring a very strong flavor and could overwhelm the individual ingredients of the pot pie.

 

Serves: 6 hungry guests in either a large casserole or individual serving containers | ramekins

 

Originally published in BeerAdvocate Magazine: Cuisine à la Bière | Mar 2012 | Issue #62

Mushroom, Stout and Potato Pot Pie
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This vegetarian pot pie is rich in both texture and flavor creating a Mushroom, Stout and Potato Pot Pie that has comfort and Beer Cuisine all over it.
Servings Prep Time
6 guests 40 minute
Cook Time
30 minute
Servings Prep Time
6 guests 40 minute
Cook Time
30 minute
Mushroom, Stout and Potato Pot Pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This vegetarian pot pie is rich in both texture and flavor creating a Mushroom, Stout and Potato Pot Pie that has comfort and Beer Cuisine all over it.
Servings Prep Time
6 guests 40 minute
Cook Time
30 minute
Servings Prep Time
6 guests 40 minute
Cook Time
30 minute
Ingredients
Irish Stout Cream Sauce Ingredients:
Mushroom Pot Pie Filling Ingredients:
Pot Pie Crust Ingredients:
Servings: guests
Units:
Instructions
Irish Stout Cream Sauce Directions:
  • In a medium-size pot over medium heat, add the butter. Once it melts and starts to bubble, add the onions and bay leaf, sautéing for 5 – 6 minutes, letting them turn a translucent white color. Add in the garlic and thyme. Continue to cook for 2 minutes. Sprinkle the top with the flour, whisking it into the butter to make a paste (roux). Cook the roux for 2 – 3 minutes, scraping the bottom of the pan to prevent burning. Add the beer, then the cream and soy sauce, whisking to prevent lumps, while also scraping the sides, bottom and corners of the pan, mixing all the flour into the sauce. Turn the heat to low and let the sauce cook for 15 – 20 minutes, cooking out the flour taste and thickening the sauce. Run the sauce through a strainer, leaving behind the bay leaf and onions. Adjust the salt level if needed and add some cracked pepper. Reserve the sauce for the Mushroom Pot Pie Filling.
Mushroom Pot Pie Filling Directions:
  • Preheat an oven to 375˚F | 191°C. Add the cubed potatoes to a large pot filled with cold water and enough kosher salt to taste of sea water. Place over high heat and bring to a boil. Cook the potatoes until they are al dente, about 20 minutes. During the last 5 minutes of cooking time for the potatoes, add the carrots. Drain and set aside.
  • While the potatoes are cooking, place a sauté pan over medium heat and add the butter, onion and leeks, seasoning lightly with kosher salt. Sauté for 10 – 12 minutes, then add the mushrooms, thyme, sage and garlic, cooking for another 10 minutes. Add the soy sauce or tamari, turn off the heat, and stir to combine and glaze the vegetables. Pour this mixture over the cooked potatoes, carrots and peas, stirring in the Irish Stout Cream Sauce and folding together the ingredients until well combined.
  • Transfer the filling into a buttered 9-by-13 casserole pan or 8-inch ramekins. Top with the prepared Pot Pie Crust, or use thawed puff pastry that has been rolled out. Brush the crust or pastry with an Egg Wash, dusting the surface with a touch of flaked salt and some cracked pepper, and place onto a sheet tray (to prevent spilling in the oven). Place the sheet tray into a preheated 375˚F | 191°C oven for 30 minutes or until the filling bubbles.
  • Serve hot.
Recipe Notes

More Savory Beer Pie Recipes:

Fisherman’s Pie Infused with Irish Red Ale
Lamb Shepherd's Pie with Ale

 

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Beer Boxty Bread
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