Mushroom Stout Pie With Potato Biscuits

Mushroom Stout Pie With Potato Biscuits

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A fluffy potato biscuit soaking up a deeply savory gravy that is at once mysterious and familiar. The stout really gives this dish an allure, and two kinds of mushrooms make it meaty and earthy and just umami like nobody’s business. And ya know, for a special occasion, it’s not tooooo fussy. I’m going to give you a few options here for the filling: one with frozen thawed tofu and one with straight-up kidney beans. I enjoyed both, with a slight preference for kidney beans only. My boyfriend, however, vastly prefered the tofu version. And Scotland is near Ireland. So, you know, he’s kind of an authority. I think it would also be great with some sauteed seitan or a few seitan sausages. But I’ll shut up now, and get to the recipe. Freeze and thaw a 14 oz block of extra firm tofu. Press tofu to remove excess water (wrap in a kitchen towel and place a heavy book and a few cans on top, for an hour or so.) Cut 1/2 inch dice and add to the pot when you add the beans. ~ This recipe calls for “leftover mashed potatoes” but you may not have any laying around! To make about the cup called for here, microwave a russet potato, and mash with 1/4 cup unsweetened vegan milk, 2 tablespoons olive oil and a pinch of salt. Let cool, then measure and use! ~ Stout is often processed with animal products (namely, isinglass, from fish) so check out Barnivore to see if a brand is vegan-friendly or not. Slice and arrange them on top of the casserole and bake as directed. ~ If you’re feeling lazy, or just want a simpler weeknight meal, make the stew portion of the recipe, and leave off the biscuits. Serve with some nice crusty bread.

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