Description
This Mushroom and Lentil Pot Pie is a hearty and comforting vegetarian dish featuring a flaky cream cheese-infused crust filled with a savory mixture of mushrooms, lentils, sweet potatoes, and aromatic vegetables. Perfect for a cozy dinner, this recipe balances earthy flavors and a rich, satisfying texture without any meat.
Ingredients
Scale
Pastry
- 3 cups (360 grams) all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon (2 grams) coarse kosher salt
- 8 tablespoons (90 grams) full-fat brick cream cheese
- 8 tablespoons (113 grams) cold unsalted butter, diced
- ½ cup ice water, plus more as needed
Mushroom and Lentil Filling
- 1 ounce dried porcini mushrooms
- 8 ounces baby bella or white button mushrooms, cleaned and diced
- 1 tablespoon olive oil
- 1 large onion, peeled and diced
- 1 large carrot, peeled and diced
- 1 celery rib, diced
- 2 tablespoons tomato paste
- 3 cloves garlic, peeled and minced
- 1 tablespoon soy sauce
- 1 tablespoon minced fresh thyme (or 2 teaspoons dried)
- 1 tablespoon unsalted butter
- 1-½ teaspoons coarse kosher salt, more to taste
- ½ teaspoon black pepper, more to taste
- 2 tablespoons all-purpose flour or potato starch
- 3 cups vegetable broth
- ½ cup dried lentils (brown or green)
- 1 medium (10 ounce) sweet potato, peeled and diced
- 1 tablespoon apple cider vinegar
Finishing
- Egg wash (1 egg whisked together with 2 teaspoons of water)
Instructions
- Prepare the Pastry: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cream cheese and cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just starts to come together. You may need a little more water if the dough feels dry. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Soak Porcini Mushrooms: Place dried porcini mushrooms in a small bowl with warm water to rehydrate for about 20 minutes. Drain and chop, reserving the soaking liquid for the filling.
- Cook Lentils: Rinse lentils under cold water. In a pot, bring 1½ cups vegetable broth to a boil, add lentils, reduce heat and simmer until tender but firm, about 20 minutes. Drain any excess liquid and set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add onions, carrots, and celery; cook until softened, about 5-7 minutes. Add baby bella mushrooms, rehydrated porcini, and garlic; cook until mushrooms release their moisture, about 5 minutes.
- Add Flavorings: Stir in tomato paste, soy sauce, and thyme. Season with salt and pepper. Mix well to combine and cook for 2 minutes to develop flavors.
- Make the Filling Base: Add butter to the skillet, let it melt, then sprinkle flour or potato starch evenly over the mixture. Stir constantly to remove the raw flour taste and create a roux, about 2 minutes.
- Add Broth and Sweet Potatoes: Slowly whisk in the remaining vegetable broth along with the reserved porcini soaking liquid (avoid any sediment). Add diced sweet potatoes and cooked lentils, stir well. Simmer until sweet potatoes are tender and mixture thickens, about 15-20 minutes. Stir in apple cider vinegar and adjust seasoning if necessary.
- Assemble the Pot Pie: Preheat oven to 400°F (200°C). Roll out two-thirds of the pastry dough on a floured surface to fit a 9-inch pie dish. Transfer dough to dish, trim edges. Pour cooled filling into the crust. Roll out remaining dough and cover the pie. Seal edges by crimping and cut slits on top for steam to escape. Brush the top crust with egg wash for a golden finish.
- Bake: Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and filling is bubbly. If edges brown too quickly, cover with foil halfway through baking.
- Cool and Serve: Allow the pot pie to cool for about 10-15 minutes before serving to let the filling set.
Notes
- You can substitute cream cheese in the crust with full-fat Greek yogurt for a slightly lighter option.
- If you prefer a gluten-free version, use a gluten-free flour blend and potato starch for thickening.
- Adjust salt and pepper according to your taste preference throughout the cooking process.
- The porcini soaking liquid adds depth to the filling; just make sure to strain it well to avoid any grit.
- Make sure the pie is allowed to cool slightly before cutting to prevent the filling from spilling out.
- This pot pie can be reheated in a 350°F oven for 15-20 minutes and still maintain its crisp crust.
