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Mushroom and Lentil Pot Pie With Gouda Biscuit Topping

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“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.”
2hrs 15mins
4 pot pies

Ingredients Nutrition


  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 400°F
  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.

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