Ingredients:
16 oz crimini mushrooms, diced
1 1/2 cups Guinness
3/4 cups chicken or vegetable stock
1 3/4 cup milk
1 Russet potato, peeled, diced
1/2 cup super fine flour (like Wondra)
1/8 cup dried shiitake mushrooms, chopped
2 carrots, cut into coins
2 stalks celery, diced
2 cloves garlic, minced
1 onion, diced
1 shallot, minced
3 tablespoons butter
3/4 cup coarsely chopped Italian parsley
1/2 teaspoon savory
1/4 teaspoon celery seed
1 tablespoon golden syrup
1 bay leaf
1 egg, beaten
salt
freshly ground black pepper

puff pastry (if using defrosted frozen, you will only need one sheet)

Directions:
Preheat oven to 350. Re-hydrate the mushrooms in hot water. Drain, dice and set aside. Melt the butter in a large skillet with high sides, a large saucepan or a stove top and oven safe 2 quart casserole. Add the onion, garlic, shallot, celery, carrots, fresh mushrooms, and potatoes. Cook over low heat, stirring occasionally, until the onion is translucent. Stir in the flour and cook for one to two minutes. Add the milk, Guinness, golden syrup, bay leaf, and stock. Simmer, stirring occasionally, until the liquid reduces and thickens a bit, about 10-15 minutes. Fish out the bay leaf. Add the re-hydrated dried mushrooms, herbs and spices. Stir to evenly distribute all ingredients. Cook for 2 minutes. Divide into 6 10 oz ramekins or pour into a 2 quart casserole dish. Leaving about 1/4 to 1/2 inch headspace. Top with a layer of puff pastry. Pierce with a knife. Brush with egg. Bake for 20-30 minutes or until the crust is golden brown and the filling is bubbly.

My thoughts:

What’s better than a pot pie for dinner on a February evening? It is warm, filling and surprisingly simple if you use prepared puff pastry. Just make sure you give the pastry enough time to thaw (at least overnight or longer if your fridge is as cold as mine) and you’ll gave dinner in the oven in under 30 minutes. I’ve made and had pot pies tons of times before but they were mostly meaty creations full of chicken and occasionally beef or pheasant. I like them a lot but I thought it might be fun to make a vegetarian pot pie for a change. I took my inspiration from traditional pot pies and British Guinness and steak pies. Similar to how I did with my beef, mushroom and barley soup, I used both fresh and dried mushrooms for maximum umami mushroom power. That is what gives you enough depth of flavor that even hardcore carnivores won’t miss the meat. The rest is pretty straightforward but very tasty and satisfying  The leftovers taste great the next day too! Just let them come a little closer to room temperature before baking.