The New York Times' Sam Sifton describes a Guinness Pie as "beef in dark, silky gravy composed of fat and reduced stout, flecked with tender vegetables, covered in pastry... Eating it — salty and rich, buttoned with sweetness — will occasion thoughts of a coming walk or a nap on the couch with the dog." All true, except, happily, there's no beef around here, so I riffed off with a traditionally flavored and very vegan "chicken" stew, and it's just as delicious. You can definitely use a beef-like stew as a filling -- my vegan Irish Stew recipe would be perfect if you want a more traditional but vegan Guinness Pie.