About this recipe:This is an adaptation of my mother's recipe. I changed the recipe for my boyfriend who is a vegetarian. I had a Guinness® pie at a pub and it reminded me of how much I love them and I decided he was missing out on the joy!
1 packet of fake meatballs (I used Quorn® meatballs), halved
2 tablespoons plain flour
2 teaspoons salt
1 teaspoon black pepper
4 tablespoons water
2 tablespoons oil
1 onion, chopped
3 potatoes, chopped
6 mushrooms chopped
3 garlic cloves chopped
225ml vegetable stock
350ml Guinness® (or other stout)
2 tomatoes, finely chopped
2 tablespoons Worcestershire sauce (optional)
a bit of chopped fresh thyme and sage
black pepper to taste
2 sheets ready-roll shortcrust pastry
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Stir flour, salt and pepper in a bowl, then add fake meatballs.
Heat oil and fry onion and garlic till soft, and then add meatballs. Add mushrooms and stir until browned.
Add water, tomato, stock, beer, Worcestershire, pepper, the herbs and cooked potato. Simmer for a few minutes to allow the flavours to take.
Roll out two pastry sheets, use one to line the dish and then add the mixture to the pastry. Add the top and close the pie. Brush with a mixture of beaten egg and milk.
Bake in the preheated oven until pastry is crispy and golden, about 20 to 30 minutes.
Note that Guinness® may not be 100% vegetarian, due to a fish byproduct used in the brewing process. You can substitute a different stout that is vegetarian, if desired. Similarly, find vegetarian Worcestershire sauce or omit it for a truly vegetarian pie.
Made it vegetarian.
To make this recipe completely suitable for vegetarians just use a strong Ale instead of the Guinness and ensure a vegetarian Worcestershire sauce is used (as many contain anchovies). Alternatively leave the Worcestershire sauce out completely as this still makes a delicious pie. - 17 Feb 2011
I used Quorn steak strips for this which worked really well. Taste is great but next time I'll just use the pastry just as a lid as the bottom layer made it slightly stodgy and had absorbed lots of the lovely juice by day 2 – would probably use slightly less potatoes (or smaller ones) and slightly more mushrooms next time too. Also used a stong ale and held off on the w sauce. Really tasty winter warmer for both meat eaters and veggies. - 20 Oct 2011