Vegetable Lentil Pot Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 5 pot pies
Ingredients
  • ½ cup lentils
  • 1 bay leaf
  • 1 medium onion, diced
  • Splash olive oil
  • 12 oz mushrooms, diced
  • 1 large carrot, diced
  • 1 large potato (10 oz), diced
  • 5 garlic cloves, minced
  • 1 tsp ground sage
  • 1 tsp rosemary
  • ½ tsp thyme
  • ½ tsp black pepper
  • 1 TBS white whole wheat flour
  • 2 cups veggie broth
  • 1 TBS soy sauce
  • 2 TBS tomato paste
  • 1 cup frozen green peas, thawed
Topping
  • ½ cup white whole wheat flour, all purpose flour, and corn meal, each
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup butter, softened
  • ½ cup soymilk (or milk of choice)
  • 1 tsp malt vinegar (or vinegar of choice)
  • 5 TBS Parmesan cheese, grated or shaved
Instructions
  1. In a small sauce pan, combine lentils and bay leaf. Cover with water, and place over medium heat until it boils. Reduce heat to low and simmer for 20 minutes. Drain and remove bay leaf.
  2. Meanwhile, combine onion and a splash of olive oil in a large pot or dutch oven. Cook covered over medium heat until the onion is translucent, about 5 minutes.
  3. Add mushrooms and cook until liquid starts to form, about 5 minutes. Add carrot through tomato paste to the pot. Bring to a simmer and cook 20 minutes.
  4. Preheat oven to 400 F.
  5. Mix lentils and green peas into the pot pie filling. Taste test and add more seasonings as needed. Divide filling into 5 16-oz oven-proof ramekins.
Topping
  1. Combine flours, cornmeal, baking powder and salt. Stir to combine.
  2. Cut butter into flour mixture using a fork.
  3. In a 1 cup liquid measure, combine milk and vinegar with a whisk. Pour over flour mixture and stir until just combined and evenly moist. Do not over stir.
  4. Divide the mixture into 5 portions. Using your hands, shape each into a disk just smaller then the size of the ramekin.
  5. Place each dough disk over the top of each filled ramekin. Sprinkle each with 1 TBS Parmesan cheese.
  6. Bake in the preheated oven for 25 minutes. Remove and let cool 15-20 minutes before serving.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/vegetable-lentil-pot-pie/