Total time: 1 hour 20 minutes || Active time: 45 minutes
Oh my shamrocks, this is good. 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 he’s Scottish. 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. Happy St. Paddy’s everyone!
UPDATED: I changed the broth to 3 cups after a few people said theirs looked a lot thinner than mine.