Mushroom Stout Pie with Potato Biscuits

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Mushroom Stout Pie with Potato Biscuits

If you live in the Southeast, you know that this past weekend we were under threat of a massive winter storm (for us) that would potentially leave Atlanta under *gasp* 2-4 inches of snow. So I began to look up warm and cozy recipes, thinking we would be stuck in the house for up to three days. I had recently pinned this recipe and it was PERFECT for this weekend. Filling, warm, and my husband LOVED it. And those potato biscuits! I die.

Well, those of you that live in Atlanta are aware that we only received a mere sheet of ice with a light dusting of snow. We did not get the glorious snow day we were promised, but we did get the temperatures and wind chills one might expect on such a snow day. #thanksMotherNature

In any case, this is going to be one of my go to recipes for cold weather food and I look forward to any potential snow days in the future!


MUSHROOM STOUT PIE WITH POTATO BISCUITS

Adapted from Isa Chandra

INGREDIENTS {for the stew}

  • 1 oz. dried porcini mushrooms
  • 4 cups vegetable broth
  • 2 Tbsp olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 8 oz. baby bella mushrooms, sliced thin
  • 2 ribs celery
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 lb. carrots, peeled, sliced
  • 1 1/4 cups stout beer
  • 2 Tbsp tomato paste
  • Black pepper to taste
  • 3 tsp kosher salt (add more if necessary)
  • 1/3 cup all-purpose flour
  • 2 15oz. cans red kidney beans, rinsed and drained

INGREDIENTS {for the biscuits}

  • 1 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 cup leftover mashed potatoes ***see note below for quick mashed potatoes
  • 3 Tbsp olive oil
  • 1/2 cup cold water

*** If you do not have any left over mashed potatoes, simply purchase 1 large gold yukon potato. Pierce the potato with a form and microwave for 4:45 with a little bit of water in a bowl. Flip and microwave for another 3-4 min. Once the potato is soft enough to mash, place in a bowl with 1/4 cup unsweetened vegan milk (I use unsweetened Almond Milk by Almond Breeze because I feel like the Silk Almond Milk is too sweet to use in recipes), 2 Tbsp olive oil, and salt to taste.

DIRECTIONS {for the stew}

ear dried porcini mushrooms into bite size pieces and place in a large mixing bowl. Boil vegetable broth and pour over porcini mushrooms. Place a plate over the top of the bowl to keep it warm and set aside.

Heat 2 Tbsp olive oil in a dutch oven (if you are using one) or large stock pot (if you are using a 13x9 baking dish) over medium heat. Sauté onions with a pinch of salt until translucent. Add garlic and cook until fragrant (about a minute).

Add sliced baby bella mushrooms, celery, thyme, and rosemary and sauté for 5 minutes or until the mushrooms release moisture and brown slightly.

Add carrots, stout beer, tomato paste, black pepper, and salt and bring to a boil. Boil for 3 minutes or until the liquid has reduced.

Add porcini mushrooms and vegetable broth, cover, and bring to a full boil for 5 minutes to finish cooking the porcini. Once they are soft, take a measuring cup and mix the 1/3 cup flour into 1 cup cold water with a fork until all lumps have been removed.

Slowly add the flour mixture to the pot, mixing as you go. Let thicken for 5 minutes or until you reach a gravy like consistency. Add the kidney beans, turn heat off, and cover. Preheat the oven to 425F and make the biscuits.

DIRECTIONS {for the biscuits}

In a large mixing bowl, mix flour, baking powder, sugar, and salt. In a separate bowl, use a fork to mix mashed potatoes, olive oil, and water. This should be very loose and mushy.

Make a well in the center of the flour and add potato mix. Mix with a fork until a stiff dough begins to form. Turn dough onto a clean flat surface and knead a few times to fully combine and smooth out. If you are using a 13x9 baking dish, pour the stew into the baking dish from the stock pot. Flatten into a disc or rectangle (depending on your cooking dish) into 2 inches smaller than the pot or baking dish with the stew. Slice into 9 squares and arrange on top of stew.

Bake for 20 minutes, until lightly brown on the top, and bubbling up around the biscuits.

Let sit for 15 minutes and then enjoy.


Okay, so this isn't the healthiest meal ever, but it sure is yummy!