It is raining and cold outside today. A perfect day for a rich and warming comfort food like pot pies. I loved pot pies as a kid, which is why I consider them a total comfort food. This version is made with mushrooms and lentils to make it hearty and filling. Veggies like potatoes and carrots make it classic. It will even work well as a vegetarian main dish at thanksgiving, for all your veggie friends and family!
Thanksgiving is on its way and I have been dreaming about all the fall festive dishes. Mashed potatoes and gravy are a must. And I have a vegetarian gravy recipe that you will love, on the way {wink}. I could give or take cranberry dishes. I love cranberries, but I didn’t like them as a kid so they don’t feel very classic to me. My other Must Do thanksgiving food is desert. And it Must have apples in it. Love!
The filling for this pot pie recipe can be made in advance. On thanksgiving day you just need to make the crust, assemble, and bake. I like to make them in individual servings, instead of a whole pie. This makes serving very easy, no cutting and plating involved.
I also make a top only crust. The pot pie is not so thick that you don’t get enough crust, and putting it only on the top is so much easier (which you will love if you’re busy in the kitchen this thanksgiving). (It also helps to cut back on calories, but don’t tell your friends!). Let me know in the comments if you try this dish. Enjoy!
Portabella and Lentil Pot Pie
Portablella and lentil pot pie is a total comfort food and will please all your veggie friends and family this thanksgiving!
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 2 servings
- Category: Main
Ingredients
- ¼ cup lentils
- 1 cup water
- 1 TBS olive oil
- ½ large onion, chopped
- 8 oz portabella mushrooms, chopped
- ¼ tsp sesame oil
- ½ cup carrot,sliced
- 1 tsp sage
- ¼ tsp thyme
- 2 garlic cloves, minced
- 1 TBS whole wheat flour
- 1 cup veggie broth
- 1 medium potato, diced
- 2 tsp soy sauce
- 2-3 tsp tomato paste
- 2-16 oz oven proof ramekins
- Topping:
- ½ cup + 2 TBS all purpose flour
- 3 TBS cornmeal
- ½ tsp baking powder
- ¼ tsp salt
- 2 TBS butter
- ¼ cup soymilk (or milk of choice)
- ¼ tsp apple cider vinegar
- 1/4 cup parmesan, shaved
Instructions
- Combine lentils and water in a small sauce pan and simmer 30 minutes. Drain and set aside
- Meanwhile Cook onion in olive oil until tender, about 5 minutes. Add mushrooms and sesame oil. Saute until liquid forms.
- Add carrot through garlic, sauté until all veggies are soft.
- Preheat oven to 400 degrees.
- Stir in flour and cook 1 min. Stir in veggie broth through tomato paste. Simmer for 15 minutes or until the potatoes are tender. Stir in cooked lentils and heat through.
- Mix together flour through salt for topping. Cut in butter until crumbly.
- Whisk together soymilk and vinegar. Mix into topping until smooth.
- Divide topping into 2 portions. Using your hands, form into a disk about the size of your pot pie dish (~5 inches in diameter).
- Grease the ramekins and divide the filling between them. Place a topping disk on each ramekin and sprinkle with 2 TBS cheese each.
- Bake in the preheated oven for 30 minutes. Cool at least 20 minutes before serving, this dish will hold its heat!
Recipe inspired by Bon Appetit.
Sounds yummie!