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Glutenberg Mushroom Stout Pie

This gluten-free and vegetarian savoury pie will add a new twist to your holiday dinner!

Written by
Robyn Harrison
Published on
December 22, 2021
Time to read

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).

You need to try my super flaky gluten-free pie crust from The Essentials or The Holidays courses.

Glutenberg Mushroom Stout Pie


  • 1 prepared gluten-free double pie crust
  • 2 cups vegetable broth
  • 1/2 oz dried porcini mushrooms
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 8 oz cremini mushrooms, quartered
  • 2 ribs celery, cut into chunks
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 teaspoons dried thyme
  • 2 tablespoons tomato paste
  • 1 lb. carrots, cut into chunks
  • 1 lb. russet potatoes, peeled and cut into chunks
  • 1 can (473 ml) Glutenberg Stout beer
  • 1 1/4 teaspoons salt, or to taste
  • Fresh black pepper, to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1-2 bay leaves
  • 1 15oz can Kidney beans, drained and rinsed
  • 1 tablespoon balsamic vinegar


  1. Prepare your favourite gluten-free pastry, enough for a double crust pie. Let chill in the fridge while preparing the filling.
  2. Add the dried mushrooms into the broth to rehydrate. Let them soak while preparing the other ingredients.
  3. Add the olive oil to a large pot, then add the onion and sauté until translucent. Add the garlic, sauté for about 30 seconds, then add the mushrooms. Cook for another 5-7 minutes until slightly browned.
  4. Add the celery, rosemary, and thyme, and sauté for another 1-2 minutes. Pour in the broth with the re-hydrated mushrooms and the gluten-free stout, then add the tomato paste, carrots, potatoes, salt, and pepper. Bring to a boil for about 3 minutes, then reduce heat to a simmer.
  5. In a separate bowl, whisk together the cornstarch and water until no lumps remain. Add to the pot, along with the bay leaves.
  6. Let simmer on low heat for about 2 hours (or until vegetables are tender), stirring occasionally.
  7. Once the vegetables are tender, add the kidney beans and balsamic vinegar. (At this point, if the stew seems too thin, add an additional 1 tablespoon of cornstarch and 1 tablespoon water to thicken, whisking again to ensure no lumps remain. Let simmer for another 10-15 minutes to thicken.)
  8. Let the filling mixture cool completely.
  9. Preheat oven to 450°F. Once the filling is cool, roll out the bottom crust pastry between 2 pieces of wax paper. Turn it into a 9” pie plate, leaving about 1 inch of overhang.
  10. Use a slotted spoon to add the filling to the pie plate, filling it completely and piling the filling a bit higher in the centre. (There will be some filling left over!)
  11. Roll out the top crust, then flip it onto the pie. Trim any excess pastry, then seal and crimp the edges. Cut steam vents in the centre of the pie, then brush with milk or an egg wash (if desired).
  12. Bake on the bottom rack of the oven for 10 minutes, then turn the heat down to 350°F and bake for another 35 minutes until the crust is golden brown. Be sure to use a pie crust shield or tent aluminum over the edges if they are browning too quickly.
  13. Let cool slightly, about 10 minutes. Serve while hot! (Make sure you have an extra Glutenberg Stout to drink with this pie!)
Be sure to have your slice with a cold glass of Glutenberg Stout!

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 Harrison

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.