Add this to the list of frugal, hearty meatless meals. Like most of my favorite cold weather foods, Lentil Pot Pie uses ingredients that store well in my fridge or pantry. However, the only processed member of this recipe is the soy sauce.
I might swap some sweet potatoes for regular potatoes just to add a unique flavor, but this dish is scrumptious just like it’s written down.
Lentil Pot Pie with Rosemary Biscuit Crust
Serves 4
Inspired by Life Currents
INGREDIENTS FOR FILLING:
- ½ cup lentils
- 3 cups water
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1/2 of a large onion, chopped
- 3 carrots, chopped
- 1 ½ teaspoons dried rosemary
- ¼ teaspoon dried thyme
- 1 large garlic clove, minced
- 2 tablespoons flour
- 2 cups vegetable or chicken broth
- 6 small red potatoes, cut into 1/2-inch chunks
- 4 teaspoons soy sauce
- 1 tablespoon tomato paste
INGREDIENTS FOR BISCUITS:
- 1 cup and 2 tablespoons flour
- 6 tablespoons cornmeal
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold butter, diced
- ½ cup buttermilk*
- 1 teaspoon dried rosemary
(Instead of buttermilk, I use a combination of homemade yogurt thinned with milk. You can also use 1 cup of milk combined with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using it in the recipe)
DIRECTIONS FOR FILLING:
- In a small saucepan, combine lentils, water and salt*
- Bring contents to a boil then reduce heat, cover, and simmer for 15-20 minutes, until lentils are tender
- Drain lentils, reserving one cup of the cooking liquid
- In a large skillet, sauté onion in butter, stirring periodically until onion is brown, about 20 minutes
- Add the next three ingredients to the skillet, and cook for until carrots are starting to get soft
- Add garlic and sauté for about 30 seconds
- Reduce heat and stir the flour into the vegetables, cooking for 1 minute
- Add broth, lentil cooking liquid, potatoes, soy sauce and tomato paste
- Stir well, then cover the skillet and simmer it for about 15 minutes, stirring occasionally
- Stir in lentils, then season with salt and pepper to taste
- Pour filling into a deep pie dish, a casserole dish, or 4 oven-proof bowls (such as ramekins)
(Life Currents said that this filling can be made up to 2 days ahead. Simply bring it back to room temperature before continuing with the recipe!)
DIRECTIONS FOR BISCUITS:
- I a medium-sized bowl, combine dry ingredients
- Cut in butter until mixture is crumbly
- Gently stir in buttermilk just until dough is moistened through
- With floured hands, pull off small handfuls of dough and shape them into somewhat smooth rounds, about 2/3-inch thick.
- Gently distribute them evenly on top of the filling (If using ramekins, you can divide the dough into 4 pieces, pacing one on top of each ramekin)
- Place entire pot pie into a preheated 400 degree Fahrenheit oven and bake for 20-30 minutes, until biscuits are cooked through
2 comments
3 pings
Anne @ Quick and Easy Cheap and Healthy
11/12/2011 at 8:46 AM (UTC -6)
That does look healthy and filling for cold winter nights! Wish my DH could eat lentils!
Steph
11/13/2011 at 10:31 AM (UTC -6)
Anne – Thanks! Is he allergic?
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