Guinness and mushroom pie

Guiness and mushroom pie

Guiness and mushroom pie

This is a great recipe from Jamie Oliver adapted for vegetarian tastes. I’ve cooked this a few times and each time it turns out great. It does take a little bit of time to cook, but the results are well worth it. Plated up with some hot fresh chips and salad, it’s perfect whenever I want some nice warm hearty pub style food.

To be a truly vegetarian dish, you need to ensure the dark ale you use does not use animal derived products such as isinglass in the production process. Guinness used to be a favourite beer of mine, till I found out it was not vegetarian. Fortunately there are a few sites that have lists of vegetarian alcoholic beverages so being informed is even easier than before. You can find these resources on my vegetarian links page.


Recipe: Guinness and mushroom pie


  • Puff pastry sheets
  • 400g mushroom chopped
  • 2x 400g canned red lentils, drained and rinsed
  • Handful of tvp chunks soaked and squeezed of excess moisture
  • 4 carrots peeled and chopped
  • 3 celery sticks chopped
  • 1 (or 2) 330ml bottle of good vegetarian Stout Beer (I use Coopers Best Extra Stout)
  • 2 large onions sliced
  • 3 cloves garlic peeled and chopped
  • Knob of Butter or olive oil
  • Salt
  • Powdered Vegetarian Stock (I use Massell stocks)
  • 2 Teaspoons dried rosemary
  • 2 tablespoons of flour
  • (optional) shredded cheddar or mozerella cheese (ensure it has non-animal rennet)
  • 1 Free range egg, beaten


  1. Preheat the oven to 190C
  2. Heat Butter or oil in a deep ovenproof pot
  3. Add the onions and fry without colouring for about 10 minutes till they are soft.
  4. Add the garlic, and fry for a couple of minutes
  5. Turn up the heat, add the mushroom, lentils, carrot, celery, TVP chunks to the pot and stir occasionally for about 5 minutes.
  6. Add the bottle of beer, flour, rosemary and just enough water to cover. Season with a little salt and pepper and some stock powder and stir.
  7. Cover, bring to a simmer and cook for a about 5 minutes.
  8. Place the whole pot with lid into the oven for about 1 hour. Take the pot out and stir the contents. If it’s a bit too dry, top up with a bit of water till a little runny again. Put back in the oven for another hour, stirring every 20 minutes, adding water as needed until the lentils have softened to your liking.  Have a taste and season if necessary with more salt or stock powder. Leave to cool a little.
  9. Depending on how big your pie dishes are, thaw out the required puff pastry sheets
  10. Scoop the stew into your pie dishes. If you want, you can sprinkle some cheese on top at this point. Top with a piece of puff pastry large enough to cover the pie dish entirely.
  11. Brush the pastry with the beaten egg and place the pies in the oven and cook for 30 minutes or until the pastry is lovely and golden.

Preparation time: 15 minute(s)

Cooking time: 3-4 hour(s)

Serves: 4-6

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2 Responses to “Guinness and mushroom pie”

  1. Steve says on :

    Hey we have two fat Jamie Oliver recipe books sitting on the shelf here !
    Cook time 3-4hrs!!?? (LOL)

  2. Warren says on :

    This was before he invented 30 minute meals… 🙂

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