Mushroom and Lentil Pot Pies

By Arnette

Ingredients

• 1/2 •1/2 cup lentils
• 1/4 •1/4 teaspoon salt
• 1 •1 ounce dried porcini mushrooms
• 2 •2 tablespoons olive oil, divided
• 6 •6 ounces fresh mushrooms, sliced
• 1 •1 medium onion, chopped
• 1 •1 carrot, cut into 1/4-inch-thick rounds
• 1 1/2 •1 1/2 teaspoons dried sage
• 1/4 •1/4 teaspoon dried thyme
• 1 •1 large garlic clove, minced
• 2 •2 tablespoons all purpose flour
• 2 •2 medium Yukon Gold potatoes, peeled, cut into 1/2-inch chunks
• 4 •4 teaspoons soy sauce
• 1 •1 tablespoon tomato paste
• Topping
• 1 •1 cup plus 2 tablespoons all purpose flour
• 6 •6 tablespoons yellow cornmeal
• 1 1/4 •1 1/4 teaspoons baking powder
• 1/2 •1/2 teaspoon salt
• 4 •4 tablespoons chilled unsalted butter, diced
• 1/2 •1/2 cup buttermilk
• 3/4 •3/4 cup (packed) coarsely grated Gouda cheese (about 3 ounces)

Details

Servings 4
Preparation time 75mins
Cooking time 75mins

Preparation

Step 1

Filling
•Combine 3 cups cold water, lentils, and 1/4 teaspoon salt in medium saucepan; bring to boil. Reduce heat, cover, and simmer until lentils are tender, 25 to 30 minutes. Drain; set lentils aside.

•Pour 3 cups boiling water over porcini in medium bowl; soak 25 minutes. Remove porcini from soaking liquid, squeeze dry, and chop coarsely. (Reserve soaking liquid.)

•Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add fresh mushrooms. Sauté 3 minutes. Add 1 tablespoon oil, onion, carrot, sage, and thyme. Sauté 4 minutes. Add garlic; sauté 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 to 15 minutes. Add lentils; season with salt and pepper. Divide filling among four 2-cup ovenproof bowls.

DO AHEAD Can be made 2 days ahead. Cover; chill. Bring to room temperature before continuing.
Topping

•Preheat oven to 400°F. Combine flour, cornmeal, baking powder, and salt in processor; blend 5 seconds. Add butter; pulse until mixture resembles coarse meal. Add buttermilk; pulse until dough forms moist clumps. Turn dough out onto lightly floured surface. Divide into 4 equal pieces; shape each into 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.