Mushroom, Leek and Lentil Pot Pie with Cheddar-Chive Biscuit Crust
In my ongoing mission to eat lighter and get X to eat his veggies, when I saw a mushroom and lentil pot pie in the November issue of Bon Appetit, I knew this was something that I needed to try. Mushrooms and lentils are X’s favorites, and I love them, too, so I knew that we were off to a great start.
And off to making something that had little, if any resemblance, to the pot pies of my childhood, which (sorry, Mom) were of the Swanson frozen variety, and filled with white-ish goo, chicken bits, and way too many bright cubes of carrot and fat florescent green peas, both of which put me off of the dish forever. I loved the pastry crust, though.
But I love biscuits, too, and I figured that a tweaked version of my mom’s biscuit recipe (adapted from the red-and-white checkedy “Better Homes and Gardens New Cookbook”) would be the perfect top for this veggie pot pie – and I liked the sound of chives and cheddar better than Gouda, which the Bon Appetit recipe uses, but that’s just me.
Truth be told, I didn’t follow the Bon Ap recipe at all. I read the title and decided to do my own thing, which ended up being a four-part process, all of which is easy, but it takes some time: 1. cooking the lentils 2. chopping and roasting the potatoes, carrots and leeks 3. sautéing the mushrooms in a skillet 4. making the biscuit dough.
As y’all know, I’m the queen of roasting and just love the sweet flavor that it imparts, so I think that it’s worth the time that it takes to babysit the veggies while they roast. Besides, this is usually when I catch up on old episodes of “The Closer.”
Good news is once you put this all together, you can shove it in the fridge until it’s time to cook.
Mushroom, Leek and Lentil Pot Pie with Cheddar-Chive Biscuit Crust
Inspired by a recipe in Bon Appetit magazine
Makes 4 servings
12 tablespoons olive oil, divided
1 small yellow onion, chopped into a 1/4-inch dice
1 clove garlic, minced
9 oz. dry lentils du Puy, rinsed
1 16 oz. can chopped tomatoes
2 large carrots, peeled and chopped into 1/2-inch dice
10 large white button mushrooms, chopped into 1/2-inch dice
2 large waxy potatoes, peeled and cut into 1/2-inch dice
2 leeks, sliced (white parts only)
1 teaspoon dried thyme
1 recipe cheddar-chive biscuit dough, recipe follows
sea salt
freshly cracked black pepper
Preheat oven to 200 C/400 F.
1. In a large stockpot, put 2 tablespoons of olive oil, onion and garlic, and turn the heat on medium. When you start to smell the onion and garlic, add one of the chopped carrots and cook for 2-3 minutes, until the carrots just begin to soften. Now add the lentils, the tomatoes, and enough water to cover the lentils by 3 inches. Let cook with the lid on halfway for 30-40 minutes, or until the lentils are soft but not mushy. Cover and let rest while you prepare the other ingredients.
2. On three different foil-lined cookie sheets, put the chopped potatoes, the second carrot and the leeks. Drizzle 2 tablespoons of olive oil on each and toss, making sure you spread out all of the veggies on each the cookie sheet. Lightly sprinkle with salt and pepper and cook each sheet of veggies until they start to brown. The potatoes will take 30-40 minutes; the carrots, 20-30; and the leeks, about 10 to 15. Just keep a close eye on each sheet of veggies as they’re roasting to make sure they don’t burn. When each is ready, put them in separate bowls to cool.
3. Sauté the mushrooms. You’ll need to work in batches. In a large skillet, drizzle 2 tablespoons of olive oil and add half of the mushrooms, making sure not to overcrowd the mushrooms. Cook until they begin to brown, and taste as you go, adding salt and pepper as needed. Repeat with the second batch (and if you need to do a third, simply add more oil). Set aside in a bowl to cool.
4. Make the biscuit dough (see recipe below).
5. Assemble the pot pie. In a very large bowl, mix together the roasted potatoes, carrots, leeks, and mushrooms. Add the dried thyme and toss. Taste for seasonings. Pour this mixture into an oiled 8 x 8 dish, and top with the biscuit dough. (Note: You can do everything up to this next step in advance.) Slide into the oven for 30-45 minutes or until a toothpick or knife inserted into the center comes out clean. Let rest 10 minutes before serving.
Cowgirl Tip: This mushroom, leek, and lentil mixture would also be nice served warm, on its own, topped with a poached egg.
Whole Wheat Cheddar-Chive Biscuit Crust
Adapted from “Better Homes and Gardens New Cookbook”
1 cup whole wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
¾ teaspoon sea salt
⅓ cup chilled shortening
¾ cup very cold whole milk
1 cup grated cheddar cheese
2 tablespoons freshly snipped chives
Preheat oven to 230 C/450 F.
1. Put the two flours, baking powder and salt in a food processor and pulse one or two times to combine. Add the cold shortening and pulse until the mixture resembles peas – about 3 or 4 times in short bursts. Slowly add the milk, pulsing as you do so, until it comes together. Finally, add the cheese and chives and pulse a time or two until it’s well-incorporated.
2. On a lightly floured surface, roll dough out until it’s about a 1/2-inch thick, in an 8 X 8 inch square, so it’ll fit nicely on top of the dish. Place on top of the veggies.
Cowgirl Tip: This dough would also make great biscuits.
