Ingredients

• 2 Tablespoons of olive oil
• 1 shallot, finely chopped
• 3 cloves of garlic, minced
• 1 pound of mushrooms, mixed (such as button, cremini, and shiitake), sliced
• 2 carrots, peeled
• 2 stalks of celery, diced
• 1 cup of peas, frozen
• 1/3 Cup of flour, all-purpose
• 1/4 Cup of tomato paste
• 1 Cup of Guinness or other stout
• 2 Cups of broth, Vegetable
• 1 Teaspoon of thyme, dried
• 2 1/2 Cups of flour, all-purpose
• 1 brick of Kerrygold butter, unsalted, cold and cubed
• 1/2 Teaspoon of salt
• 1/2 Cup of iced water
• 1 egg, beaten (for glaze)

Instructions

1. With a whisk, combine the flour and salt

2. Add the cold, cubed butter and cut in with a pastry cutter until the mixture resembles coarse crumbs

3. Slowly add ice water, one tablespoon at a time and stir with a wooden spoon until the dough comes together.

4. Divide the dough in half, shape each into a disk, wrap in plastic wrap.

5. Refrigerate for at least 30 minutes.

6. After the dough has thoroughly chilled, on a floured surface, roll out one of the chilled pie crust disks to fit the size of your baking dish. Pat one disk to line the baking dish.

7. Sauté

8. In a large skillet, heat olive oil over medium heat. Add the chopped shallot and sauté until softened. Add the minced garlic and cook for an additional 1-2 minutes.

9. Add Mushrooms and Vegetables

10. Add the sliced mushrooms, carrots, and celery to the skillet. Cook for about 5-7 minutes until the vegetables are tender and the mushrooms release their moisture.

11. Make the Roux

12. Sprinkle the flour over the vegetable mixture and stir to coat. Cook for 2-3 minutes to eliminate the raw flour taste. Add the tomato paste and stir.

13. Pour in Guinness and Broth

14. Gradually pour in the Guinness stout, stirring constantly to avoid lumps. Add the vegetable broth and dried thyme. Simmer the mixture for 10-15 minutes, allowing it to thicken. Season with salt and black pepper to taste. Stir in the frozen peas and remove the skillet from heat.

15. Preheat the Oven

16. Preheat your oven to 400°F (200°C).

17. Assemble the Pot Pie

18. Pour the mushroom and vegetable filling into a baking dish with the bottom crust already in place. Place the remaining rolled-out pie crust on top, trimming any excess and crimping the edges. Brush with beaten egg white and cut a few slits in the middle of crust to allow steam to escape.

19. Bake

20. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbly.

21. Serve

22. Allow the pot pie to cool for a few minutes before serving. Enjoy your Vegetarian Mushroom Guinness Pot Pie with a rich and savory filling and a flaky crust!