Mushroom Stout Pie With Potato Biscuits
A cozy vegan stew loaded with two kinds of mushrooms, stout beer, and kidney beans, topped with fluffy from-scratch potato biscuits and baked until golden and bubbling. Great for a St. Patrick's Day dinner!
Ingredients
For the stew:
- 1 ounce dried porcini mushrooms
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 large onion diced medium
- 1 ¼ teaspoons salt plus a pinch
- 4 garlic cloves minced
- 8 ounces cremini mushrooms thinly sliced
- 2 celery ribs thinly sliced
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 8 ounces carrots peeled and cut into thin half-moons
- 1 ¼ cups stout beer
- 2 tablespoons tomato paste
- Freshly ground black pepper
- ⅓ cup all-purpose flour
- 1 cup cold water
- 2 15-ounce cans kidney beans, rinsed and drained, or 3 cups cooked kidney beans
For the biscuits:
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup leftover mashed potatoes see FAQ
- ½ cup cold water
- 3 tablespoons olive oil
For garnish:
- Chopped fresh parsley
Instructions
Make the stew:
- Put the porcinis in a large bowl. If the porcinis are large, tear them into bite-size pieces. Bring the vegetable broth to a boil in a saucepan on the stovetop or in the microwave, and pour it over the porcinis. Cover the bowl with a plate to keep it hot while you prep everything you need. This will soften them and make the recipe go a bit faster.
- Preheat a Dutch oven over medium heat. Heat the oil, then sauté the onion and a pinch of salt until translucent, 4 to 7 minutes. Add the garlic and cook until fragrant, about a minute.
- Add the sliced cremini mushrooms (not the porcinis yet), celery, thyme, and rosemary and sauté until the mushrooms release their moisture and brown slightly, about 5 minutes.
- Add the carrots, stout, tomato paste, remaining 1¼ teaspoons salt, and a lot of freshly ground black pepper and bring to a boil. The liquid should reduce in about 3 minutes. Add the porcinis and vegetable broth, cover, and bring to a full boil for 5 minutes or so, to finish cooking and softening the porcinis.
- In a measuring cup, whisk the flour into the cold water with a fork until no lumps are left. Slowly add the slurry to the pot, mixing well as you go. Let the stew thicken for 5 minutes or so. Add the kidney beans, turn off the heat, and cover the pot to keep warm.
Make the biscuits:
- Preheat the oven to 425°F.
- In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. In a separate bowl, use a fork to mix the mashed potatoes, water, and olive oil. The mixture 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 out the dough onto a clean surface and knead a few times to smooth it out. Flatten the dough into a disk 2 inches smaller than the pot with the stew in it. Cut the disk like a tic-tac-toe board into 9 pieces and arrange the pieces on top of the cooked stew.
- Bake, uncovered, until the biscuits are lightly browned on top and the stew bubbles up thickly around them, about 20 minutes. Let sit for 15 minutes or so, then garnish with parsley and serve.
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