The moment I tried a Glutenberg Stout, I knew I had to bake something with it. First up? This savoury mushroom stout pie!
If you’re looking for a perfect Christmas dinner for the gluten-free vegetarian in your life, you need to try this pie! Between the scrumptious all-butter crust, rich stout & mushroom gravy, hearty potatoes, carrots, and kidney beans, this pie is a meal in itself.
I made this with my scrumptious, flaky, gluten-free pie crust. I opted for an all-butter crust to make it extra rich and delicious. Want to learn how to make my gluten-free crust? Check out The Essentials Course and/or The Holidays Course.
If you’re a meat-eater through-and-through, feel free to add the Glutenberg Stout to any classic Stout Pie recipe. My recipe was inspired by the Williams Sonoma Beef & Stout Pie recipe, so feel free to use that for the filling. Be sure to use gluten-free stout and swap cornstarch for the flour (start with 1/4 cup, and add more if needed).
Try this recipe? Please shoot me an email and let me know how it turned out. Want to learn how to make your own gluten-free pastry from scratch? Don't forget to check out The Essentials Course and/or The Holidays Course.
Happy Holidays, and happy baking!
- Robyn
Robyn is a baker based just outside of Toronto, Canada. She comes from several generations of award-winning bakers. After her celiac diagnosis in 2016, and her doctor's advice to “Say good-bye to bread!”, her gluten-free journey began. She is the founder of Robyn's Gluten-free Baking Courses and Robyn's Gluten-free Living. Her mission is to raise the bar for gluten-free baking; “good enough” is no longer good enough.