However, everywhere I’ve looked lately I’ve been reading about mother-flippin beef stew, with beer in it. And it actually sounds kind of good. And it would make a lovely pie. And I had turnips and carrots and mushrooms whispering to me from my vegetable drawer. So this is what I made… It has a peppery crust made with dark beer. It has balsamic-roasted mushrooms, but cut quite fat and juicy. It has carrots and turnips braised in beer. It has sage, rosemary and thyme. It has sharp cheddar. And it has some toasted oats. It’s my nod to St Patrick’s day, and it is very yummy, as it would be on any day of the year.
These pies are crisp and flaky on the outside, and soft and yummy on the inside. They combine roasted butternut squash, roman beans, and pistachios. The squash is sweet, the beans are earthy, and the nuts provide a nice flavor and a little crunch to the proceedings. There’s beer in the crust and beer in the pies. So use a beer you like! Roman beans are very similar to pinto beans, in appearance, taste and texture. They’re largish, and you partially mash them here, so you have a nice contrast of refried-bean texture and the occasional solid yet tender bean.
These pies have sharp cheddar, which holds everything together and adds an edgy yet melty flavor. And they’re seasoned with thyme, sage, rosemary, paprika, nutmeg and fennel. They’re nice to take to a party, because they transport well, and they’re substantial enough that they can make a meal. That’s it! I’m done talking about them! I’m going to tell you how to make them now. Except that I should mention that I took them to a party, and as I sat with them on my lap – they were warm and fragrant, and they smelled like butter and beer, and it made me think of butter beer. That’s from Harry Potter, right?