Description
This savory Mushroom and Lentil Pot Pie is a comforting vegetarian dish perfect for a cozy dinner. With a hearty filling of lentils, vegetables, and flavorful herbs, topped with a flaky puff pastry crust, this pot pie is sure to be a hit with your family and friends.
Ingredients
Scale
Filling:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 16 oz cremini or button mushrooms, sliced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon smoked paprika
- 1/4 cup all-purpose flour
- 1/2 cup dry red wine (optional, can substitute with vegetable broth)
- 2 cups vegetable broth
- 1 cup cooked green or brown lentils
- 1 cup frozen peas
- 2 tablespoons tomato paste
- Salt and black pepper to taste
Crust:
- 1 sheet puff pastry (thawed if frozen)
- 1 egg (beaten, for egg wash) or plant-based milk for vegan option
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, cook until softened. Stir in garlic.
- Add mushrooms and herbs: Add mushrooms, thyme, rosemary, and smoked paprika, cook until mushrooms release liquid.
- Thicken sauce: Stir in flour, then pour in wine and broth. Add lentils, peas, and tomato paste. Simmer until thickened.
- Season and assemble: Season with salt and pepper. Transfer filling to a baking dish. Top with puff pastry, brush with egg wash.
- Bake: Cut slits in pastry, bake for 25-30 minutes until golden brown and puffed.
- Serve: Let cool slightly before serving.
Notes
- For a vegan version, use plant-based puff pastry and brush with oat or almond milk instead of egg wash.
- You can prepare the filling ahead of time and refrigerate until ready to bake.
- Serve with a simple green salad for a complete meal.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 5 g
- Sodium: 430 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg
