Mushroom and Lentil Pot Pies with Gouda Biscuit Topping |
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Prep Time: 75 Minutes Cook Time: 60 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Ingredients:
1/2 cup lentils |
1/4 teaspoon salt |
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 large garlic clove, minced |
2 tablespoons all purpose flour |
2 medium yukon gold potatoes, peeled, cut into 1/2-inch chunks |
4 teaspoons soy sauce |
1 tablespoon tomato paste |
1 cup plus 2 tablespoons all purpose flour |
6 tablespoons yellow cornmeal |
1 1/4 teaspoons baking powder |
1/2 teaspoon salt |
4 teaspoons chilled unsalted butter, diced |
1/2 cup buttermilk |
3/4 cup (packed) coarsely grated gouda cheese about 3 ounces |
Directions:
1. For 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.
2. 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.)
3. 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.
4. For 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.
5. Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.
6. Per serving: 475 calories, 11 g fat, 10 g fiber Nutritional analysis provided by Bon Appétit
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