This article provides a recipe for a vegan mushroom and Guinness pie, offering a plant-based twist on the classic Irish pub dish traditionally made with beef. The recipe uses chestnut mushrooms and dark, malty Guinness to create a rich, hearty filling that is encased in flaky puff pastry. The pie is perfect for colder nights and is made by roasting mushrooms, cooking onions and garlic with herbs and brown sugar, adding Guinness, mustard, soy sauce, and flour, and baking until golden.

The recipe, from Kim-Julie Hansen’s cookbook Best of Vegan, offers a flavorful and comforting alternative to the traditional meat pie. The pie is easy to make and can be served with vegetables or mashed potatoes for a satisfying meal.