MUSHROOM AND LENTIL POT PIE WITH GOUDA BISCUIT TOPPING
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.
Provided by Wish I Could Cook
Categories Pot Pie
Time 2h15m
Yield 4 pot pies, 4 serving(s)
Number Of Ingredients 21
Steps:
- 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.
- 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.
- 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.
- 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.
- Divide filling among four 2-cup oven-proof bowls.
- Can be made 2-days ahead. Bring to room temperature before continuing.
- Topping:.
- Preheat oven to 400°F
- Combine flour, cornmeal, baking powder and salt in food processor. Blend 5 seconds. Add butter and pulse until mixture resembles coarse meal.
- Add buttermilk and pulse until dough forms moist clumps.
- Turn dough out onto floured surface. Divide into four equal pieces. Shape each into a 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.
POT PIE CASSEROLE WITH A BISCUIT TOPPING.
Make and share this Pot Pie Casserole With a Biscuit Topping. recipe from Food.com.
Provided by Sierra Silver
Categories Savory Pies
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Fill large saucepan with water; boil potatoes and carrots until just tender, about five minutes.
- Drain; shock with cold water and allow draining.
- In large mixing bowl, combine soup, stock and seasonings; add in vegetables and chicken and stir well.
- Pour into greased 13 x 9 - inch baking dish.
- Bake at 350 for 55-60 minutes or until hot.
- In separate bowl, combine flour, baking powder and salt.
- Cut in shortening until mixture resembles small peas.
- Add milk; knead dough on lightly floured surface.
- Shape dough into 13 x 9 - inch shape.
- Top baked filling; bake additional 20 - 25 minutes at 425 F or until topping is browned.
Nutrition Facts : Calories 391.7, Fat 16.6, SaturatedFat 5, Cholesterol 25.4, Sodium 515.2, Carbohydrate 46.4, Fiber 4.6, Sugar 2.7, Protein 15.5
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- 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.)
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- 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.
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