Beer Braised Mushroom and Lentil Pie with Puff Pastry

Serves 4

30 Minute Prep Time

By Morgan Shupe on December 15, 2015 , categorized in Dinner

A vegan twist on Irish stew has three topping options. If you have vegan puff pastry or filo pastry dough in your freezer they are staff favorites. If you’re looking for a gluten-free option, try mashed potatoes for a version that resembles shepherd’s pie.

Ingredients

  • 1 Tbsp olive oil
  • 2 onions, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 portobello mushrooms, stems removed cut in 2 inch squares
  • 1 lbs mushrooms (any kind)
  • 1 Tbsp tomato paste
  • 1½ cups cups stout beer (don’t worry—the alcohol will cook off)
  • 1½ cups vegetable broth
  • 2 bay leaves
  • Salt and pepper
  • 2 tsp vegan Worcestershire sauce
  • 1 cup green lentils, rinsed and drained
  • 2 Tbsp cornstarch
  • 1 cup frozen peas
  • Olive oil, as needed
  • Crust Ingredients :
  • 1 (8 oz) vegan puff pastry OR
  • 4-6 sheets vegan filo pastry dough OR
  • 2 cups mashed potatoes

Preparation

  1. Preheat oven to 425F.

  2. In a Dutch oven, sauté onion, carrots and celery in olive oil for 10 to 15 minutes or until tender. Add all mushrooms to pot and sauté for 8 to 10minutes or until browned. If there is lots of liquid accumulated continue to cook until most liquid is gone.

  3. Stir in tomato paste.

  4. Add in stout, broth, bay leaves, salt, pepper, Worcestershire and lentils.

  5. Bring to a boil. Lower to a simmer, cover and cook for 35 minutes or until lentils are soft.

  6. If stew has lots of excess liquid: Combine cornstarch with ¼ cup cold water. Stir until smooth. Add in a small amount of cornstarch to stew at a time to thicken stew. You may not need to use the full amount.

  7. Stir in peas. Remove bay leaves.

  8. Top stew with chosen crust.

  9. Bake for 20 to 25 minutes or until crust is golden brown.

  10. Crust

    Puff pastry: prepare according to directions. Drape over casserole, pressing down on edges to secure and trim excess.  Once in place, brush with olive oil.

    Filo pastry dough: On your work station, lay one layer of filo down, bush with oil and repeat. (You’ll be creating a multi-layered pastry). Drape over casserole, pressing down on edges to secure, trim excess. Brush with oil.

    Mashed potatoes: Top stew with mashed potatoes.

    Don’t have a Dutch oven? Sauté ingredients in a large pot, and then pour into a casserole dish to bake.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.

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