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Mushroom Stout Pie With Potato Biscuits

March 10, 2013 168 Comments

Serves 8
Total time: 1 hour 20 minutes || Active time: 45 minutes

Mushroom Stout Pie

Oh my shamrocks, this is good. A fluffy potato biscuit soaking up a deeply savory gravy that is at once mysterious and familiar. The stout really gives this dish an allure, and two kinds of mushrooms make it meaty and earthy and just umami like nobody’s business. And ya know, for a special occasion, it’s not tooooo fussy.

I’m going to give you a few options here for the filling: one with frozen thawed tofu and one with straight-up kidney beans. I enjoyed both, with a slight preference for kidney beans only. My boyfriend, however, vastly prefered the tofu version. And he’s Scottish. And Scotland is near Ireland. So, you know, he’s kind of an authority.

I think it would also be great with some sauteed seitan or a few seitan sausages. But I’ll shut up now, and get to the recipe. Happy St. Paddy’s everyone!

UPDATED: I changed the broth to 3 cups after a few people said theirs looked a lot thinner than mine.

Mushroom Stout Pie With Potato Biscuits


Notes

~ For the tofu variation:
Omit 1/2  of the kidney beans. Freeze and thaw a 14 oz block of extra firm tofu. Press tofu to remove excess water (wrap in a kitchen towel and place a heavy book and a few cans on top, for an hour or so.) Cut 1/2 inch dice and add to the pot when you add the beans.

~ This recipe calls for “leftover mashed potatoes” but you may not have any laying around! To make about the cup called for here, microwave a russet potato, and mash with 1/4 cup unsweetened vegan milk, 2 tablespoons olive oil and a pinch of salt. Let cool, then measure and use!

~ Stout is often processed with animal products (namely, isinglass, from fish) so check out Barnivore to see if a brand is vegan-friendly or not.


~ If you don’t have a stovetop-to-oven pot, then simply make the stew, place it in a 9×13 casserole and form the biscuits into a rectangle instead of a circle. Slice and arrange them on top of the casserole and bake as directed.

~ If you’re feeling lazy, or just want a simpler weeknight meal, make the stew portion of the recipe, and leave off the biscuits. Serve with some nice crusty bread.

Ingredients

For the stew:
1 oz dried porcini mushrooms
3 cups vegetable broth

2 tablespoons olive oil
1 large onion, diced medium
4 cloves garlic, minced
8 oz cremini mushrooms, thinly sliced
2 ribs celery, thinly sliced
1 teaspoon dried rosemary
2 teaspoons dried thyme
1/2 lb carrots, peeled, sliced into thin half moons
1 1/4 cups stout beer
2 tablespoons tomato paste
Fresh black pepper (a lot!)
1 1/4 teaspoons salt
1/3 cup all-purpose flour
3 cups cooked kidney beans – 2 15 oz cans rinsed & drained [see note for tofu version]

For the biscuits:
1 1/2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup leftover mashed potatoes [see note on leftover mashed potatoes]
3 tablespoons olive oil
1/2 cup cold water

Directions

Make the stew:
Place porcinis in a bowl that’s large enough to contain the 4 cups vegetable broth. If the porcinis look large, tear them into bite sized pieces. Boil the vegetable broth and pour it over the porcinis. Cover with a plate to keep hot, and prep everything you need for the recipes. This will soften them and make the recipe a bit faster.

Preheat a stovetop-to-oven dutch oven over medium heat. (See notes for non-dutch oven directions.) Saute onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.

Add sliced cremini mushroom (not the porcinis yet), celery, thyme and rosemary (crush herbs in your fingers) and saute for 5 minutes, until mushrooms release moisture and brown slightly.

Add carrots, stout, tomato paste, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.

Add porcinis and vegetable broth, cover and bring to a full boil for 5 minutes or so, to finish cooking the porcinis.

Once porcinis are soft, in a measuring cup, mix the flour into one cup of cold water with a fork until no lumps are left.

Slowly add the water/flour to the pot, mixing well as you go. Let thicken for 5 minutes or so. Add the kidney beans, turn heat off and cover to keep warm. In the meantime, preheat the oven to 425F and make the biscuits.

Make the biscuits:
In  a large mixing bowl, sift together the flour, baking powder, sugar and salt. In a separate bowl, use a fork to mix together mashed potatoes, olive oil and water. It should be very loose and mushy.

Make a well in the center of the flour and add the potato mixture. Mix with a fork until a stiff dough starts to form, then turn the dough on to a clean surface and knead a few times to smooth out. Flatten into a disc 2 inches smaller than the pot with the stew in it. Slice like a tic tac toe board into 9 pieces and arrange the pieces on top of the stew.

Bake for 20 minutes, until lightly browned on top, and bubbling up thickly around the biscuits.

Let sit for 15 minutes or so, then serve!

Filed Under: Entrees, Holiday, Main Featured, Recipe, Recipes Featured, St. Patrick's Day, Thanksgiving Tagged With: beans, kidney beans, mushrooms, porcini, potatoes, tofu

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Reader Interactions

Comments

  1. b.marye

    March 10, 2013 at 4:46 pm

    I’m don’t know why, but I can’t get your recipes to print anymore. All I get is the introductory paragraphs. I’ve never had this problem before. Did you change something?
    This recipe looks amazing and I’d love to be able to print it.

    Reply
    • IsaChandra

      March 10, 2013 at 5:52 pm

      Aww man. You’re right! I’m going to see if there’s anyway to fix it. You probably know this but just in case, you can copy and paste the page into a text editor to print.

      Reply
  2. Sarah

    March 10, 2013 at 4:50 pm

    The recipe looks great, but I never expected that moving to Ireland would give me such strong feelings about how to spell a nickname. Even so, it’s “Paddy” (short for Patrick), not “Patty” (short for Patricia). Please spread the word!

    Reply
    • IsaChandra

      March 10, 2013 at 5:40 pm

      Haha, sure thing!

      Reply
  3. Connie Fletcher

    March 10, 2013 at 4:52 pm

    This sounds incredible!!! I don’t know how you do this…but ALL your recipes are incredible winners and I’m surely going to be making this and most likely eating the entire batch myself. I don’t tend to share well with others…..

    Reply
  4. Rebecca

    March 10, 2013 at 6:20 pm

    My son cannot have tomato paste, sauce, etc. What would you recommend using instead?

    Reply
  5. Rebecca

    March 10, 2013 at 6:23 pm

    Do you find that the biscuit recipe works well when you swap out the flour for a gluten free flour mix? Some do just fine – others don’t. Thanks!!!

    Reply
  6. Melanie

    March 10, 2013 at 6:36 pm

    Hum! Beer? Idon’t like beer. Can i replace it with something else?
    Thank’s

    Reply
  7. Lorna

    March 10, 2013 at 7:12 pm

    Can’t wait to make this – it looks incredible! I can’t find the oven temperature, though.

    Reply
    • IsaChandra

      March 10, 2013 at 7:35 pm

      Thanks for catching that! I’ve added it to the recipe. It’s 425 F.

      Reply
  8. Jackie O

    March 10, 2013 at 7:13 pm

    We keep a sober house. What’s a good swap for stout?

    Reply
    • IsaChandra

      March 10, 2013 at 7:32 pm

      Veggie broth and a tablespoon of miso, maybe?

      Reply
  9. Krista

    March 10, 2013 at 7:25 pm

    This looks amazing!! Thank you!

    Reply
  10. narf7

    March 10, 2013 at 7:33 pm

    Oh that’s GOOD! This recipe transcends meridan lines and heralds back to The Old Country and images of dragon slaying (or at least Crac in the local 😉 ) hearty fare and even we vegans can wield a heavy sword if we bloody well want to! 😉

    Reply
  11. Caroline

    March 10, 2013 at 7:57 pm

    Hello and thank you for this wonderful sounding recipe! Quick question- if I want to just make the biscuits by themselves, should I bake for 20 min, greased pan, 400 degrees? What do you think? Thanks so much!

    Reply
    • IsaChandra

      March 10, 2013 at 8:36 pm

      I think that they’d take only 15 minutes or so without the stew. The biscuit recipe doubles well, too.

      Reply
  12. Scarlet

    March 10, 2013 at 8:32 pm

    Oooohhh, my partner is brewing stout RIGHT NOW. Will definitely be making this in a few weeks!

    Reply
  13. Tracy F.

    March 10, 2013 at 8:57 pm

    OMG! I saw this picture yesterday and went looking for your recipe. When I could not find it I said to myself “Don’t panic she’ll post it soon”. Thank You for posting it so quickly! I am so making it tonight!

    Reply
  14. Claudia D.

    March 11, 2013 at 12:00 am

    This is exactly what my dreary, shortened Sunday needed. I had everything on hand, and this was the perfect excuse to use my home-brewed, espresso-chocolate stout. I also had fresh shiitake mushrooms I needed to use up, so I added them along with the cremini. The results were glorious. Thank you, Isa, for yet another outstanding recipe.

    Reply
  15. Cecil

    March 11, 2013 at 12:59 am

    The ingredient list for the stew states : “2 Tablespoons olive oil, divided,” but in the instructions for the stew refer to the oil only once – “Saute onions and a pinch of salt in oil until until translucent.” I always cut the amount of oil I use in any recipe, so only used 1 Tbs, regardless, but I was a bit confused by the “divided” reference

    Reply
    • IsaChandra

      March 11, 2013 at 2:13 am

      Hmm! No idea why I wrote that. Fixed 🙂

      Reply
  16. Cecil

    March 11, 2013 at 3:02 am

    Urp. I just polished off a huge bowl, and it was delicious. I did not have any potatoes handy, so I just used a basic baking powder biscuit dough for the topping. We have enough left for two more huge helpings tomorrow, and I am guessing that the flavors will have melded and mellowed such that it will be even better by then!

    Reply
  17. Joleanna Ann

    March 11, 2013 at 3:15 am

    Yum! Cant wait this is definately on the table for date night! Btw found out that (my fav!) xtra stout is vegan even though thier regular is not

    Reply
  18. Jill

    March 11, 2013 at 7:40 am

    Made this tonight and it was amazing! The microwaving of the potato worked great. I added some sautéed seitan which I thought went really well with the earthiness of mushrooms. The biscuits were sooo fluffy and yummy!

    Reply
  19. Tracy

    March 11, 2013 at 4:22 pm

    Ohhhh this looks delicious! Can I leave the sugar out of the biscuits?

    Reply
  20. Abby

    March 11, 2013 at 5:24 pm

    This sounds great. I can’t eat flour products, so I think I would top the stew with mashed potatoes for an Irish shepherd’s pie.

    Reply
  21. KZCakes

    March 11, 2013 at 9:31 pm

    Okay so i have this huge St. Paddys Day meal planned, with all sorts of stuff… but now I feel like it would be incomplete without this! It looks so delicious, I don’t think I’ll be able to pass it up 😉

    Reply
  22. Lisi

    March 12, 2013 at 12:09 am

    I made this today and just finished gobbling it all up! This was spectacular!!! Very hearty and satisfying. Flavors were amazing! I made the recipe as is without the tofu. Only change I made was that I halved the the recipe to serve 4 instead of 8. My non-vegan husband enjoyed it as well. Thanks for these great recipes!

    Reply
  23. allymony

    March 12, 2013 at 11:34 am

    This looks wonderful – it’s great to find vegan recipes that look really warming and substantial. Will definitely make this at the weekend if the weather doesn’t warm up!

    Reply
  24. B

    March 12, 2013 at 9:22 pm

    Delicious recipe! I made it tonight and scarfed a good portion of the amazing stuff, burning the roof of my mouth in the process. Definitely going to be a keeper- it’s so easy too!

    Reply
  25. Nicole

    March 12, 2013 at 9:58 pm

    Just made this and it was SO good. I may have just polished off 3 servings…

    Reply
  26. Sophie C

    March 13, 2013 at 6:07 pm

    this looks fabulous! would it be ok to make the filling in advance and then the potato biscuit topping the day you plan to eat it? i’m hosting a pi day potluck tomorrow night and this looks perfect, but i might not have time to do both steps after work tomorrow night…

    Reply
    • IsaChandra

      March 15, 2013 at 3:28 pm

      I think so! Just warm the stew before adding the biscuits.

      Reply
  27. Heather Morris

    March 13, 2013 at 10:10 pm

    I am cooking lunch for a bunch of devotees ( hindu) who can’t eat mushrooms or drink beer. I have read the q and a on stout . Would you recommend replacing the mushrooms with seitan ?

    Reply
  28. Jill

    March 13, 2013 at 10:12 pm

    FYI the print button is only printing the intro, not the recipe (at least for me).

    Reply
    • IsaChandra

      March 15, 2013 at 3:28 pm

      I know, I need to get that fixed. Thanks!

      Reply
  29. Elizabeth House

    March 13, 2013 at 11:21 pm

    A local restaurant in my town of Bend, OR has this as the special tonight!!! I was going to make it this weekend, but maybe I will cave and go today- check it out: http://www.btbsbend.com/Todays%20Specials%20and%20Menu%20for%20Website.pdf

    Reply
    • IsaChandra

      March 15, 2013 at 3:28 pm

      Wow, how was it?

      Reply
  30. Sharon

    March 14, 2013 at 7:07 pm

    This recipe looks delicous and I want to try it! Could you tell me how high you are suppose to heat the oven??
    Sharon

    Reply
  31. Thomas Cizauskas

    March 14, 2013 at 11:20 pm

    Stout is no different than any other beer, except that about 1-5% of the grist is roasted barley. No animal product is used or needed. Only a small percentage of breweries in the world, and most of that British, use isinglass for ANY of their beers (stout or otherwise), and only when producing cask-conditioned ales. In fact, there are more wineries worldwide using egg whites to clarify their wines than there are breweries employing isinglass.

    Reply
    • IsaChandra

      March 15, 2013 at 3:26 pm

      I would listen to what the brewing companies say about using isinglass. If they say they do, then I have no reason to doubt them, and their communications are right there on Barnivore.

      Reply
  32. Lisa

    March 15, 2013 at 2:08 am

    I am going to make this Sunday! Can i use my cast iron skillet for my stove top to oven pan?Its the 9 inch one.

    Reply
    • IsaChandra

      March 15, 2013 at 3:25 pm

      It should be able to fit!

      Reply
  33. VeganCurious

    March 15, 2013 at 3:41 am

    Made this tonight and it came out very soupy. Very tasty but very soupy. I even added arrowroot after the flour didn’t thicken things up enough. What did I do wrong?
    The biscuits were A.Mazing! Super easy and sooooooo good!

    Reply
    • IsaChandra

      March 15, 2013 at 3:25 pm

      Oh no! It’s definitely not supposed to be soupy. I guess enough of the liquid didn’t reduce, or perhaps the heat wasn’t high enough to thicken? Let me see if anyone else had that problem, and the answer could simply be to use less liquid at first and add more if needed.

      Reply
  34. Paul

    March 15, 2013 at 4:12 pm

    Baa-BAMM!! That was awesome. I made it last night and 2 of 3 kids loved it. My middle daughter went back for 4ths!!!!

    Reply
  35. Foldered

    March 16, 2013 at 2:18 am

    With regard to Stout beer, I wanted to mention that (conveniently) most micro-brewed stouts are vegan and come in single 650ml bottles; I’d recommend any of the varieties from Rogue or other breweries from Oregon. Also, the use of isinglass is “traditional” (which is probably why newer breweries don’t use it). Lastly, Stout that is unfiltered/unclarified is most likely vegan because clarification is what isinglass is used for.
    Anyway, I’m going to make this tonight and am really looking forward to it.

    Reply
  36. Brooke

    March 16, 2013 at 2:26 am

    Amazing!!

    Reply
  37. Beth

    March 16, 2013 at 1:20 pm

    what’s a decent sized dutch oven to use? i’ve never owned one before… but this is yet ANOTHER recipe on my list that calls for it… so i’m planning to just bite the bullet and get one this afternoon. I just don’t know what size is reasonable! Thanks.

    Reply
    • IsaChandra

      March 16, 2013 at 3:41 pm

      5.5 quart is pretty standard. It’s really worth the investment, you’ll have it for life!

      Reply
  38. Patricia Sjöberg

    March 16, 2013 at 9:22 pm

    Wow. I really want to try this. However, my kids will NOT eat mushrooms. Anyone got any ideas how I should replace them? Or should I just make it without them?

    Reply
    • IsaChandra

      March 17, 2013 at 2:37 am

      The mushrooms are really most of the flavoring in here. I’m not sure what they’d be like without!

      Reply
  39. theliteratesims

    March 17, 2013 at 3:54 am

    Made this tonight–absolutely delicious! Mine looks exactly like the picture (except I used the 13×9 pan :-). Early St. Paddy’s Day celebration! It did take me longer than a hour, however, but I just may be a bit slow in the kitchen :-).

    Reply
  40. Amy

    March 17, 2013 at 6:13 pm

    For Patricia Sjöberg & anyone else trying to feed a mushroom hater: My husband runs from mushrooms but he’s been eating them without complaint for years because I puree them. In fact he usually tells me that he love whenever I’ve secretly included in a dish.

    Try sautéing the creminis on their own, and then puree with them with the leftover porcinis in a little of the veggie broth, then add where the recipe says “Add porcinis and vegetable broth, cover…”

    Good luck!

    Reply
    • IsaChandra

      March 17, 2013 at 6:30 pm

      Thanks for the advice!

      Reply
  41. Jo Anna Farber

    March 17, 2013 at 6:34 pm

    Heads up – I’m nearly 90 minutes into the prepping and cooking (the stew is made)- the veggie washing, peeling, measuring, opening cans, and following the instructions exactly, and am just now getting to make-the-biscuits part (no, I’m not drinking the Stout as I go! I am taking a few pix). City kitchen space, so I do need to stop to clear out the sink. I’m an experienced cook, with a basic supply of cooking utensils. This will be a much longer active time for me than 40 min.

    Reply
    • IsaChandra

      March 17, 2013 at 6:41 pm

      Sorry about that! I always time myself and then give a little extra to the prep times, accounting for the fact that I’m really fast. But the difference might be that I prep as I go. So while the onions are sautéing I prep the mushrooms, etc. I also measure out all the ingredients for other components, so while the stew is simmering, measure out the biscuit ingredients. Hopefully that helps anyone else attempting the recipe!

      Reply
  42. Aliki

    March 17, 2013 at 10:22 pm

    Made this today–it was delicious! It took me about 45 minutes of prep time. I rolled the potato biscuit dough out and used a biscuit cutter to make biscuits, which I then placed across the top of the stew before baking. The only issue we had with it is that it came out very soupy! I even added some cornstarch to thicken it, but it didn’t do the trick. I think next time I will use 2 cups of broth, rather than 3. Still, even with the soupiness, it was truly delicious!

    Reply
  43. adubbs

    March 18, 2013 at 1:13 am

    This was fantastic! 5 stars! It took me about an hour of prep before sticking it in the oven. My husband is also a mushroom hater- it’s the texture not the taste- so i finely dice them for recipes and it’s not a problem. We both loved it and are looking forward to our leftovers!

    Reply
    • IsaChandra

      March 18, 2013 at 2:35 am

      Ok, seems lots of people are having that issue. I will increase the times! Thanks for your feedback.

      Reply
  44. Meg

    March 18, 2013 at 1:55 am

    Wow and Thank you. That is all.

    Reply
  45. Christine

    March 18, 2013 at 2:10 am

    This was great! I think I used the old version that had four cups of broth vs. the updated three. I ended up putting a bit of cornstarch in to thicken it up. It was a bit soupy, but still delicious, filling and very comfort-food.

    I was thinking it would be a nice one to try in the crockpot after sauteing the onion and whatnot on the stove. I was thinking maybe to try just adding potatoes to make it a stew, but the biscuits were delish.

    I used button mushrooms and dried shitake. I couldn’t find the others, and I had these on hand. It was great.

    I am at high altitude and decreased the baking powder to a little over 2 teaspoons (common high altitude tweak to decrease leavening agents). I decreased the temp to 400 (another high altitude adjustment). I cooked it for 25 minutes. Came out great.

    Reply
  46. Samantha

    March 18, 2013 at 3:31 am

    This came out wonderful! I went the miso sub for beer route. I also did sweet potato for the biscuits…heavenly. Didn’t bother with the sugar when using sweet potato and thought they were wonderful. Nice consistency and everything. I agree with others, it is easy to eat A LOT of servings. Definitely a recipe for the rotation.

    Reply
  47. Sarah

    March 18, 2013 at 3:45 am

    Made this tonight and it was great! Took me 2 hrs from start to prep everything to when it had cooled and was ready to eat. I followed the original version to use 4 cups of broth and it was a little more soupy (reference to 4 cups still in recipe instructions). My only prob was I thought I had a 5qt Dutch oven but clearly not – it was packed to the brim! In advance I placed the pot on a foil lined cookie sheet when it was ready to bake as it predictably spilled over 🙁 thank goodness! The biscuits were delish too! Loved the flavour – thx for a great recipe for st. paddy’s day!

    Reply
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Hey I'm Isa, welcome to The Post Punk Kitchen. Let's cook some vegan food!

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