Mushroom & Lentil Guinness Pie

Directions

1. Preheat the oven to 375˚F. In a large, heavy skillet heat a drizzle of oil and sauté the onion for 3-4 minutes, until soft. Add the celery and carrot and cook for another minute or 2.
2. Add the butter, garlic, rosemary, and mushrooms, and cook until the mushrooms release their liquid, soften, and then start to brown – add another drizzle of oil if the pan seems too dry. Add the lentils and a splash of Guinness and cook for a few minutes, scraping any browned bits off the bottom of the pan, until the Guinness has almost cooked off. Sprinkle the flour over everything and stir to coat the vegetables with flour, then add the remaining Guinness, stock, and tomato paste. Bring to a simmer and cook, stirring often, for about 10 minutes or until the sauce is thick and dark and the mushrooms are tender. If the sauce is too thick, add a little more stock.
3. Pour the lentil mixture into a 2-litre baking dish. On a lightly floured surface, roll the pastry out to 1/4-inch thick, in roughly the same shape as your baking dish, and drape it over the lentil mixture, tucking it in around the edges. Lightly score the surface in a crisscross pattern, not cutting all the way through to the filling, and brush the top with beaten egg.
4. Bake for 40-45 minutes, until the pastry is puffed and golden and the filling is bubbling around the edges. Serve hot.