It's November. How did this happen? I'm not prepared. Well, I'm kind of prepared. I picked a pumpkin. I carved it. I've watched numerous scary movies. I've been Halloween-ing out the wazoo, in fact. However, November marks the official beginning of the holiday season for me. Thanksgiving is a mere three weeks ahead. Then comes Black Friday and decorating and tree trimming and cookie baking and present wrapping and cider drinking. And then it's a short turn around from Christmas to New Year's Eve. Oy gevalt. I'm not mentally, physically, emotionally, or financially prepared for the holiday crunch. (deep breath)
In an effort to get into the holiday spirit, I did some winter cooking the other night. Sometimes all a girl needs to get into the holiday spirit is a chilly night of cooking with a glass of wine and some good tunes. These pot pies, however, didn't happen quite like that. These pot pies happened in a frenzied whirlwind as Hurricane Sandy approached. They happened at lighting speed as the lights flickered and I prayed to the cooking gods to just let the power hold out for a little longer. They happened. They were devoured. And then I looked around at the war zone that was my kitchen and, yes, it was all worth it for these pot pies.
You may scoff because these are vegetarian pot pies. No chicken, no steak. Just lots of delicious veggies, tons of mushrooms, and some French lentils. But boy are they hearty. You will not miss the protein. Trust. And the cheesy biscuit topping? Ugh, legit. One bite of these pot pies and you'll feel the holiday spirit. Promise.
Filling:
1/2 cup french green lentils
1/4 tsp salt
1 ounce dried mushrooms
2 Tbsp olive oil, divided
8 ounces fresh mushrooms, sliced
1 medium onion, chopped
1 carrot, cut into 1/4-inch thick rounds
2 tsp fresh rosemary, minced
1 tsp minced thyme
2 large garlic cloves, minced
2 Tbsp all-purpose flour
2 medium Yukon gold potatoes, peeled and cut into 1/2-inch chunks
4 tsp soy sauce
Topping:
1 cup plus 2 Tbsp all-purpose flour
6 Tbsp yellow cornmeal
1 1/4 tsp baking powder
1/2 tsp salt
4 Tbsp chilled unsalted butter, diced
1/2 cup buttermilk
3/4 cup shredded cheddar cheese
1 cup plus 2 Tbsp all-purpose flour
6 Tbsp yellow cornmeal
1 1/4 tsp baking powder
1/2 tsp salt
4 Tbsp chilled unsalted butter, diced
1/2 cup buttermilk
3/4 cup shredded cheddar cheese
Directions:
Preheat the oven to 400 degrees.
Combine 3 cups cold water, lentils, and 1/4 tsp salt in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer until lentils are tender, 25-30 minutes. Drain and set aside.
As lentils cook, pour 3 cups of boiling water over the dried mushrooms in a medium bowl. Soak 25 minutes. Remove the mushrooms from the soaking liquid, and squeeze dry. Chop coarsely and reserve soaking liquid.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the fresh mushrooms and saute 3-4 minutes. Add the remaining tablespoon of oil, the onion, carrot, rosemary, and thyme. Cook 4 minutes, then add the garlic. Saute until fragrant, about 30 seconds. Reduce heat to medium-low and mix the flour into the vegetables. Cook 1 minute, then add the porcini soaking liquid. Mix in the chopped porcinis, potatoes, and soy sauce. Cover and simmer 13 to 15 minutes or until the potatoes are tender. Add the lentils and season the filling with salt and pepper. Divide among 4 ovenproof bowls or ramekins and transfer to a baking sheet.
To make the topping, combine the flour, cornmeal, baking powder, and salt in the bowl of a food processor. Blend 5 seconds. Add the butter and pulse until the mixture resembles coarse meal. Add the buttermilk and pulse until the dough forms moist clumps. Turn the dough out onto a lightly floured surface and knead briefly to form a cohesive ball. Divide into 4 portions and shape each one into a 2/3-inch thick disk or rectangle, depending on shape of ramekins. Set rounds atop filling and sprinkle with cheese.
Bake until a tester inserted into the biscuit comes out clean, about 30-35 minutes.
Combine 3 cups cold water, lentils, and 1/4 tsp salt in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer until lentils are tender, 25-30 minutes. Drain and set aside.
As lentils cook, pour 3 cups of boiling water over the dried mushrooms in a medium bowl. Soak 25 minutes. Remove the mushrooms from the soaking liquid, and squeeze dry. Chop coarsely and reserve soaking liquid.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the fresh mushrooms and saute 3-4 minutes. Add the remaining tablespoon of oil, the onion, carrot, rosemary, and thyme. Cook 4 minutes, then add the garlic. Saute until fragrant, about 30 seconds. Reduce heat to medium-low and mix the flour into the vegetables. Cook 1 minute, then add the porcini soaking liquid. Mix in the chopped porcinis, potatoes, and soy sauce. Cover and simmer 13 to 15 minutes or until the potatoes are tender. Add the lentils and season the filling with salt and pepper. Divide among 4 ovenproof bowls or ramekins and transfer to a baking sheet.
To make the topping, combine the flour, cornmeal, baking powder, and salt in the bowl of a food processor. Blend 5 seconds. Add the butter and pulse until the mixture resembles coarse meal. Add the buttermilk and pulse until the dough forms moist clumps. Turn the dough out onto a lightly floured surface and knead briefly to form a cohesive ball. Divide into 4 portions and shape each one into a 2/3-inch thick disk or rectangle, depending on shape of ramekins. Set rounds atop filling and sprinkle with cheese.
Bake until a tester inserted into the biscuit comes out clean, about 30-35 minutes.
Yield: 4 servings
Source: adapted from Pink Parsley
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