Vegan Savory Stout and Vegetable Pies (2024)

October 20, 2019 by Lauren Hartmann 47 Comments

*This post may contain affiliate links in the recipe card*

These stout and vegetable pies are as cute as they are delicious!

Picture it. Buttery, flaky, piping hot, savory pie crust. Baked on top of the most delicious vegetables that have been simmered in stout beer. These mini vegan savory stout and vegetable pies will warm you right up! This very simple pie crust takes just a few minutes to make. Then you can chill it while making the filling. The filling is even easier than the crust. Just sauteed veggies that are then simmered in broth and beer! One bite of pie crust and filling, and you will be hooked.

These hearty little pies are perfect for entertaining or as the main dish for the holidays. This recipe makes about 4 individual pies(depending on the size of the baking dishes, you may get 5-6). I love giving everyone their own little stout and vegetable pie!

The vegan pie crust for this recipe is a really great simple one that can be used for anything. It is a great base to add different herbs and spices to, or just use as a plain basic pie crust for a sweet pie. Obviously it is wonderful used for a savory dish like this, and is a great one to have memorized to use for other savory dishes. Like pot pies and such!

The filling is actually quite delicious all on it’s own, and if I’m feeling lazy, I like to add extra stout and broth and turn it into a stew. So, that is a great option for when you don’t feel like making the crust. However, I will say, I do love a flaky pastry on top of pretty much anything! These vegan savory stout and vegetable pies will make you excited for the cooler weather. These pies are most appropriate when eaten with a comfy sweater on!

Vegan Savory Stout and Vegetable Pies

Print Recipe

Buttery vegan crust over hearty, delicious veggies braised in beer. Baked until golden brown.

Course Main Course

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4

Calories 653

Author Lauren Hartmann

Ingredients

Vegan Pie Crust

2 1/2 Cups All purpose flour
1 teaspoon Salt
3/4 Cup Vegan butter, I used Earth Balance(cold)
1/2 Cup Ice cold water
Vegetable oil to brush tops of the crust

Stout and Vegetable Filling

2 Tablespoons Olive oil
4 Cloves Garlic, chopped fine
1/2 Cup Chopped yellow onion
2 Large Yukon gold potatoes, diced
2 Large Carrots, chopped
4 Ounces Shiitake mushrooms, sliced
10 Ounces Baby bella mushrooms, chopped
10 Ounces Button mushrooms, chopped
6 Ounces Portobello mushrooms, chopped
1 Tablespoon Tomato paste
1 Cup Stout beer, vegan( I used Sierra Nevada Stout)
1 Cup Vegetable broth
1 Tablespoon Soy sauce or Tamari
1 Sprig Fresh Thyme
1 Sprig Fresh Rosemary
2 teaspoons Corn starch
2 teaspoons Water
Salt and pepper to taste

Instructions

Make the pie crust first. Sift the flour into a large mixing bowl, then pour in the salt and stir to combine.
Then break the cold vegan butter up into small pieces and drop them all over the flour. Using your fingers or a fork, press and pinch the butter until it is evenly distributed in the flour and the flour resembles sand or dirt texture.
Now, pour the ice cold water into the bowl, a little at a time, stirring until it gets too hard to stir, then begin to knead with your hands until you form a nice smooth ball. Cover the pie dough and place in the fridge while you make the filling.
Heat the olive oil on medium high in a large pot. Then add the garlic and onion. Saute for 2-3 minutes or until the onion starts to become translucent.
Then add the potatoes and carrots to the pot. Season with a few pinches of salt and pepper. Saute for about 10 minutes to start softening the potatoes.
Next, add all of the mushrooms. Toss with the other veggies and continue to saute for about 10 more minutes. The mushrooms should release their liquid and begin to brown. Season with another pinch of salt and pepper.
Add the tomato paste and stir to coat the veggies with the paste.
Now, pour the beer into the pot and scrap any brown bits that are stuck to the bottom.
Add the vegetable broth, soy sauce, thyme, rosemary and a pinch of salt and pepper.
Stir and reduce heat to medium low, simmer for 5-7 minutes or until the potatoes are tender.
In a small bowl, whisk the corn starch and water together, and then add that to the pot. Stir to combine and simmer the filling for another 2-3 minutes or until it thickens slightly.
Remove the sprig of thyme and rosemary, then taste and adjust seasonings. Remove from heat.
Preheat the oven to 400 degrees(F).
Take the pie crust out of the fridge, if it it too firm to roll out, let it sit on the counter for a few minutes while the oven preheats to soften it a bit.
Take 4 medium sized ramekins or small baking dishes, and divided the stout and vegetable filling evenly into the dishes.
Then roll out the pie crust on a floured surface, roll it to about an 1/8 inch thick. Then cut 4 circles out that are slightly larger than the baking dishes.
Place each circle over the filling in the baking dishes and press the crust down around the sides of the dish to seal it. Pierce the top of the crust with a knife a few times to let out the steam. Then brush the tops of the crusts with the oil.
Place all the dishes on a baking sheet and bake for 10-15 minutes or until the crust is golden brown and baked through. Serve!

Nutrition

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Reader Interactions

Comments

Stephanie Weis
October 20, 2019 at 2:20 pm
Ugh, This looks amazing, bu I hate mushrooms. And I hate that I hate mushrooms. What do you think of peas and beans? What else, in place of mushrooms?
Reply
- Lauren Hartmann
  October 20, 2019 at 2:26 pm
  Sure! I think that would work. Lentils would also probably work well, or soy curls if you like meat alternatives.
  Reply
- Leah
  November 5, 2020 at 1:41 am
  I hate mushrooms too! I wonder if some root vegetables could work instead.
  Reply
  See Also
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Karen
October 20, 2019 at 4:28 pm
This looks amazing! Do you have any recommendations for beer substitutes?
Reply
- Lauren Hartmann
  October 21, 2019 at 1:05 pm
  You could use more broth or stock, I think that would still be delicious!
  Reply
  - Judi
    October 9, 2020 at 3:11 pm
    I was thinking of replacing the beer with red wine because I can’t have beer. I’ll let you know how that turns out!
    Also, do you think this would work in a pie plate or corning ware small casserole dish (one large pot pie) instead of 4 individuals?
    Reply
    - Julie Grace
      October 15, 2020 at 4:36 pm
      Yes we do think that would work, with a longer bake time!
      Reply
- Bonnie
  June 13, 2023 at 2:56 am
  If you’re concerned about alcohol, it all burns off in the cooking. It’s there. for flavor, not getting inebriated.
  Reply
Diane McCallum
October 24, 2019 at 12:24 am

This was the best vegan pot pie I have ever had!! Love you recipes and this one was outstanding!! Thank you for sharing your amazing vegan comfort food with us!!
Reply
- Angie
  November 23, 2020 at 1:09 pm
  Can you use Phyllio dough instead and make one large pie with a bottom? I have a bunch leftover I have to use up…
  Reply
Allison
October 24, 2019 at 12:36 pm

⭐️⭐️⭐️⭐️⭐️
This recipe is delicious. Thank you!
Reply
Heather
October 25, 2019 at 12:45 am
Gluten free beer doesn’t have a dark stout option…. i have boxer lager only which is like a pale ale. my non gluten free husband tells me it is not gross for gluten free beer but it is definitely not a stout. Do you think its worth using or should I just substitute more broth instead of any beer?
Reply
- Lauren Hartmann
  October 27, 2019 at 12:32 pm
  I would give it a try! I think it would still give it a little more flavor than just broth. However, if you feel like it may be a waste, I’m sure it will still be great with just broth!
  Reply
Wendi
November 5, 2019 at 6:32 pm
Does it taste like beer? I’m not a fan of beer, liquor is a different story. I’ve cooked with wine and I like the flavor it brought to my dishes. Just wondering.
Reply
- Lauren Hartmann
  November 6, 2019 at 3:26 pm
  I actually don’t like beer either! I don’t think it tastes like beer, it just gives it a nice rich flavor.
  Reply
Kirsten West
November 9, 2019 at 1:52 am

I made this dish and added some parsnips and rutabaga. It was delish!
Reply
Nat
November 10, 2019 at 7:05 pm

This is a new fave! I ended up making one big instead of several little pies, and bastardized it by adding about a cup of ricotta that I needed to use up. So so so tasty. Well done, love your recipes!
Reply
Stacey Scriven
See Also
Vegan Split Pea Steak Sandwiches
November 20, 2019 at 11:19 pm
Looks delicious! Do you think this could be made into a larger pie? In 1 casserole dish possibly instead of 4 small pies?
Reply
- Lauren Hartmann
  November 23, 2019 at 12:29 am
  Yes! I have had many readers tell me they have made one large pie! It may need to be in the oven a bit longer, but should be done when the crust is brown and crisp!
  Reply
  - Joanna
    October 17, 2020 at 7:34 pm
    Hello, Could you tell me where you got the pie dish from please?
    Love this recipe!
    Reply
Josh K.
December 10, 2019 at 9:26 pm
About how much broth & beer do you add if you’re making a stew out of this? Another cup of liquid, total, or more?
Reply
Katee
December 11, 2019 at 4:29 am
My boyfriend and I both do not drink and due to our recovery will not have beer in the house. Is there anything else we could use in place of the beer or should we just leave it out of the recipe all together.
Reply
- Lauren Hartmann
  December 14, 2019 at 4:46 pm
  You could just leave it out and add a little extra broth if needed. It should still be delicious!
  Reply
Sarah
December 20, 2019 at 3:31 pm
Is it okay to leave out the tomato paste? I have a friend who is allergic! Do I need to put something else in instead?
Reply
Brook
January 20, 2020 at 11:43 pm
Could puffed pastry be used for the top?
Reply
- Lauren Hartmann
  January 22, 2020 at 2:56 pm
  Sure! I bet that would be delicious!
  Reply
A-M
February 5, 2020 at 11:50 pm
So, so good! I put zuchinni and used sweet potatoes instead of carrots. I will make this again!
Reply
tc
February 12, 2020 at 1:07 am

great recipe, very delicious. allow for longer time to make, as it took 1/2 longer than estimated time, and i even used store bought pastry. will definitely make again.
Reply
Michelle Taylor
February 23, 2020 at 10:14 pm

Made this tonight and it was fantastic! Thanks so much for sharing this recipe.
Reply
Andrea
March 11, 2020 at 8:02 pm

This was SO delicious. I loved the texture that the mushrooms gave to the dish and they complimented well with the warm potatoes and carrots (I also added peas as I had them on hand). I liked the rich flavor that the sauce created. My husband and I are new to veganism and this was a great intro dish, blending the old and new. I cooked everything in a dutch oven (as I did not have a deep dish pie pan or mini ramikans), which actually ended up working great. Just placed in whole thing in the oven with the pie crust laying on top, baking for a bit & broiling at the end to get that good golden color. Would 100% make again.
Reply
Anna B
October 18, 2020 at 5:34 am
Is there any reason why I couldn’t make the steel a day ahead? Then heat it up the next day, make the pies and bake?
Reply
- Julie Grace
  November 5, 2020 at 2:44 pm
  Yes you should be able to. Did you try it?
  Reply
jen
November 8, 2020 at 10:49 pm
what size dishes did you use? 12 oz or 20 oz
Reply
Jamie Q
November 17, 2020 at 1:39 pm
How many ounces are your ramekins?
Reply
- Julie Grace
  November 18, 2020 at 10:19 pm
  7-9 oz. ramekins
  Reply
Debra Kirk
November 27, 2020 at 1:19 am

I made one large pot pie following the recipe exactly, with the exception of the pie crust. I used two sheets of puff pastry. It was absolutely delicious and the entire family loved it, even the non-vegetarians!
Reply
Lauren
December 2, 2020 at 2:24 pm

So delicious! Highly recommend. You cannot taste the beer, it just adds another element of depth to the broth. This is definitely a great, cozy, fall/winter recipe. My boyfriend who is not a vegan and hates mushrooms LOVED this.
Reply
Susannah Gilmore
January 8, 2021 at 2:14 pm

Can you link where you bought your baking dishes for this one? Thank you!!
Reply
- Julie Grace
  January 13, 2021 at 9:30 am
  We don’t think the same exact ones are being sold anymore but these are very similar! https://www.amazon.com/Modern-Ceramic-Ramekins-Souffle-Handles/dp/B08JRYB25X/ref=sr_1_16?dchild=1&keywords=handled+ramekins&qid=1610548179&sr=8-16
  Reply
Peg
February 14, 2021 at 9:00 pm

SOOOO good! I subbed a little butternut squash and a parsnip for some of the mushrooms but followed the recipe otherwise. Thanks so much for the recipe!
Reply
Gwen
May 9, 2021 at 9:25 am
If I plan to freeze should i bake first or freeze first?
Reply
anu
October 11, 2021 at 9:11 pm

just made this and it was delicious! used 2 lbs sliced button mushrooms, and added a cup of ground vegan sausage….large pinch of dried thyme n rosemary tossed it all in a 9×13 and covered w crust (1/4 inch thick)…otherwise followed recipe. so so tasty!!
Reply
A r
December 5, 2023 at 5:41 pm
Could frozen mushrooms be used?
Reply
- Lauren Hartmann
  December 8, 2023 at 12:59 pm
  Yes, I think that would work.
  Reply

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