Mushroom and Lentil Pot Pie With Gouda Biscuit Topping

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READY IN: 2hrs 15mins
SERVES: 4
YIELD: 4 pot pies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Topping:
  • 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.
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