Prep 1 hr 15 mins
Cook 1 hr
From the November 2010 edition of Bon Appetit Magazine. The author says this is a vegetarian supper than even the most die-hard meat eaters will love. Perfect as a super-savory Thanksgiving main course for vegetarians.
- 1⁄2 cup lentils
- 1 ounce dried porcini mushrooms
- 2 tablespoons olive oil, divided
- 6 ounces fresh mushrooms, sliced
- 1 medium onion, chopped
- 1 carrot, cut into 1/4 inch thick rounds
- 1 1⁄2 teaspoons dried sage
- 1⁄4 teaspoon dried thyme
- 1 garlic clove, minced
- 2 tablespoons flour
- 2 medium yukon gold potatoes, cut into 1/2 inch chunks
- 4 teaspoons soy sauce
- 1 tablespoon tomato paste
- 1 cup flour
- 2 tablespoons flour
- 6 tablespoons yellow cornmeal
- 1 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 4 teaspoons chilled butter
- 1⁄2 cup buttermilk
- 3⁄4 cup packed coarsely grated gouda cheese (about 3 oz)
- Combine 3 cups of cold water, lentils and a pinch of salt in a medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, 25-30 minutes. Drain. Set lentils aside.
- Pour 3 cups of boiling water over porcini in medium bowl. Soak for 25 minutes. Remove porcini from soaking liquid, squeeze dry and chop coarsely. Reserve soaking liquid.
- Heat 1 T oil in large skillet over medium-high heat. Add fresh mushrooms. Saute 3 minutes. Add 1 T oil, onion, carrot, sage, and thyme. Saute 4 minutes. Add garlic and saute 30 seconds. Reduce heat to medium low.
- Mix flour into vegetables, cook 1 minute. Add porcini soaking liquid. Mix in porcini, potatoes, soy sauce and tomato paste. Cover, simmer until potatoes are tender, stirring occasionally, 13-15 minutes. Add lentils. Season with salt and pepper.
- Divide filling among four 2-cup oven-proof bowls.
- Can be made 2-days ahead. Bring to room temperature before continuing.
- Preheat oven to 400°F
- Combine flour, cornmeal, baking powder and salt in food processor. Blend 5 seconds. Add butter and pulse until mixture resembles coarse meal.
- Add buttermilk and pulse until dough forms moist clumps.
- Turn dough out onto floured surface. Divide into four equal pieces. Shape each into a 2/3-inch thick disk.
- Set rounds atop filling. Top with cheese.
- Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.
Nutritious and delicious, we all enjoyed this for dinner tonight. I had to adjust some of the veg based on what I had (left out potatoes, added peas), and as much as I would have loved to include mushrooms, I had to leave those out also. I did use mushroom broth though for the flavour. I goofed and only added back 2 cups of liquid, which didn't turn out too badly since I wasn't using potatoes, but the gravy was so tasty I wish there had been more liquid. I used GF flour which worked out pretty well, just keep an eye on it - at 30 minutes it was very nearly burnt in places...next time I'd cook at a slightly lower temp.