Stout pie with potato bread topping (recipe from the PPK)

When I saw some vegan stout beer in a local import/fancy food shop, I was inspired to make this recipe from the PPK. I can't call the potato bread rolls 'biscuits', I just can't (sorry Americans). And I didn't really use enough mushrooms to justify calling it as mushroom pie. I am not always one to follow a recipe, so I used what I had on hand rather than exactly what Isa called for. I didn't have any dried mushrooms and used smoked tofu and homemade seitan instead of beans.

Verdict- I found that the bitter stout taste really came through and made the sauce unpleasant to my stout-unaccustomed palate. It was my fault for not following the instructions and using dried mushrooms to balance out the flavour. Having never cooked with stout before, I wasn't sure if the bitterness would cook out as the alcohol dissolved. However, I really loved the soft, fluffy potato bread rolls, they're an interesting change from just a potato topping for a shepherd's pie.