Chef's Table

Mushroom, Stout and Potato Pot Pie

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.

CourseEntrée | Main
CuisineBeer Cuisine, British, Irish, Vegetarian
Cooking Beer StyleEnglish Porter, English Stout, Irish Dry Stout
Pairing Beer StyleAmerican Amber | Red Ale, American Brown Ale, American Dark Wheat Ale, American Porter, American Stout, British Barleywine, English Brown Ale, English Dark Mild Ale, English Old Ale, English Pale Ale, English Porter, English Stout, English Strong Ale, Foreign | Export Stout, Herb & Spiced Beer, Imperial Red Ale, Irish Dry Stout, Irish Red Ale, Oatmeal Stout, Scottish Ale, Winter Warmer
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionDairy, Filling | Savory, Garlic, Mushrooms, Pot Pie, Vegetable
Cooking MethodBaking with Beer, Cooking with Beer
BreweryGuinness

Servings	Prep Time
6guests	40minute

Cook Time

30minute

Servings	Prep Time
6guests	40minute

Cook Time

30minute

Ingredients

Irish Stout Cream Sauce Ingredients:

3tablespoon butter, unsalted
1each onion, yellow, large,peeled and diced
1each bay leaf, preferably fresh
3each garlic, clovespeeled and minced
1teaspoon thyme, freshleaves only
3tablespoon flour, all-purpose
16ounce Irish Dry Stout,such as Beamish, Murphy’s or Guiness
1/2cup cream, heavy or whipping
1tablespoon soy sauceTamari or Liquid Aminos
salt and freshly cracked black pepperto taste

Mushroom Pot Pie Filling Ingredients:

3each potatoes, Russet or Yukon gold,peeled and cubed
3each carrots, largepeeled and chopped
3tablespoon butter, unsalted
1each onion, yellow, large,peeled and chopped fine
1each leekcut in half, washed and sliced or diced
8ounce mushrooms, crimini, portobello or oyster,or a mix medly
1teaspoon thyme, freshleaves only
1teaspoon sage, freshminced
6each garlic, clovespeeled and minced
1tablespoon soy sauce | tamari | liquid aminos | shoyu
1cup peas, Englishfresh or frozen

Pot Pie Crust Ingredients:

1each Pot Pie Crust,recipe here
1recipe Egg Washrecipe HERE

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.