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Mushroom and Lentil Pot Pie

A slice of fully baked lentil pot pie.
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5 from 1 review

This vegetarian Lentil Pot Pie features hearty lentils, mushrooms and sweet potatoes in an umami-packed gravy, all baked inside of a buttery double pastry.

Ingredients

For Cream Cheese Pie Crust:

  • 3 cups (360 grams) all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon (2 grams) coarse kosher salt
  • 8 tablespoons (90 grams) full-fat brick cream cheese
  • 8 tablespoons (113 grams) cold unsalted butter, diced
  • 1/2 cup ice water, plus more as needed

For Filling and Assembly:

  • 1 ounce dried porcini mushrooms
  • 8 ounces baby bella or white button mushrooms, cleaned and diced
  • 1 tablespoon olive oil
  • 1 large onion, peeled and diced
  • 1 large carrot, peeled and diced
  • 1 celery rib, diced
  • 2 tablespoons tomato paste
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon soy sauce
  • 1 tablespoon minced fresh thyme (or 2 teaspoons dried)
  • 1 tablespoon unsalted butter
  • 1-½ teaspoons coarse kosher salt, more to taste
  • ½ teaspoon black pepper, more to taste
  • 2 tablespoons all-purpose flour or potato starch
  • 3 cups vegetable broth
  • ½ cup dried lentils (brown or green)
  • 1 medium (10 ounce) sweet potato, peeled and diced
  • 1 tablespoon apple cider vinegar
  • Egg wash (1 egg whisked together with 2 teaspoons of water)

Instructions

Make the Pie Crust:

  1. Add the flour, sugar and salt to the bowl of a food processor.
  2. Pulse until combined.
  3. Add in the cream cheese and pulse 5 times. Add in the cold butter and pulse 5-7 times.
  4. With the motor running, quickly pour in the water. The dough should look crumbly!
  5. Empty the dough onto a work surface. Divide the pile into two equal parts and shape each portion of dough into a disk.
  6. Place each disk in a piece of plastic wrap and wrap tightly.
  7. Using a rolling pin, roll the dough out until it stretches to the edges of the plastic wrap to ensure a tight seal.
  8. Refrigerate for at least 2 hours, but preferably overnight.

Make the filling:

  1. Pour 2 cups of boiling water over the dried mushrooms and let soak for 30 minutes. Drain through a fine-mesh strainer set over a bowl, reserving the liquid. Roughly chop the drained mushrooms and set aside.
  2. Heat a large Dutch oven over medium heat. Add the fresh mushrooms into the hot, dry pan and cook until all of the liquid has evaporated. Add in the oil and turn the heat to medium-low.
  3. Add the onion, carrot, and celery and cook, stirring occasionally, until very soft, about 10 minutes.
  4. Add in the tomato paste, garlic, soy sauce, thyme, butter, salt, and pepper and cook until fragrant and the butter has melted, about 1 minute. Add in the flour and cook for an additional minute.
  5. Add in the reserved mushroom liquid, vegetable broth, and lentils. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Add in the sweet potatoes and reserved rehydrated mushrooms and continue to simmer until the sweet potatoes and lentils are cooked through and the mixture is thickened about 20 minutes.
  6. Add in the apple cider vinegar, then taste and adjust the seasoning as desired.
  7. Transfer the filling to a shallow container and let cool completely, or chill overnight in the refrigerator.

Assemble and Bake the Pie:

  1. When ready to bake, preheat the oven to 400ºF and place an oven rack in the lower part of the oven.
  2. Roll out one disk of pie dough to a 12-inch circle. Fit the pastry in a 9-inch pie plate, pressing it into the sides and the bottom.
  3. Transfer the cooled lentil pot pie filling into the pie crust.
  4. Roll out the top crust to a 10-inch circle and place it on top of the filling. Pinch the edges of the pie dough together and crimp as desired. Pierce a few steam holes in the center of the top crust and brush the top with an egg wash.
  5. Bake in the preheated oven on the lower rack for 45-50 minutes, until the crust is light golden brown and the filling is completely heated through (reaching a temperature above 170ºF).
  6. Transfer to a wire rack to cool for at least 15 minutes. Serve warm.

Notes

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by half for volume, or use the same amount by weight.

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

 

Looking for other pie crust options for this pie? This basic butter crust will work well here, or this sour cream pie crust for a super tender pastry. You could also make the flavor a little bit more interesting by baking it in a Whole Wheat Pie Crust or a Spelt Pie Crust which are both super delicious. Need it to be gluten-free? Check out this Gluten-Free Pie Crust.

Find it online: https://everydaypie.com/lentil-pot-pie/