Mushroom And Lentil Pot Pie With Gouda Biscuit Topp

Name: Mushroom And Lentil Pot Pie With Gouda Biscuit Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 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; Topping; 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)

Servings: persons

Filling
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
Topping
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)

1
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.
2
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.
3
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.
4
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.
5
Divide filling among four 2-cup oven-proof bowls.
6
Can be made 2-days ahead. Bring to room temperature before continuing.
7
Topping:
8
Preheat oven to 400u00b0F
9
Combine flour, cornmeal, baking powder and salt in food processor. Blend 5 seconds. Add butter and pulse until mixture resembles coarse meal.
10
Add buttermilk and pulse until dough forms moist clumps.
11
Turn dough out onto floured surface. Divide into four equal pieces. Shape each into a 2/3-inch thick disk.
12
Set rounds atop filling. Top with cheese.
13
Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Filling, 1/2 cup lentils, 1 ounce dried porcini mushrooms, 2 tablespoons olive oil, divided, and more.

Yes, Mushroom And Lentil Pot Pie With Gouda Biscuit Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mushroom And Lentil Pot Pie With Gouda Biscuit Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions