Description
This Mushroom and Lentil Pot Pie recipe is a hearty and comforting dish perfect for vegetarians and vegans. A savory filling of lentils, mushrooms, and vegetables is topped with flaky puff pastry for a delicious twist on traditional pot pie.
Ingredients
Scale
Filling:
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 2 cups mushrooms (sliced)
- 1 cup cooked brown or green lentils
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1/2 cup frozen peas
- 2 tablespoons all-purpose flour
- 1 1/2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
Pastry:
- 1 sheet puff pastry (thawed)
- 1 tablespoon plant-based milk or egg wash (for brushing)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened. Add mushrooms, carrots, and celery, cook until softened. Stir in lentils, peas, tomato paste, thyme, rosemary, salt, and pepper. Sprinkle flour, stir, add vegetable broth until thickened.
- Assemble: Transfer filling to a pie dish. Cover with puff pastry, seal edges, vent the top, brush with milk or egg wash.
- Bake: Bake for 25-30 minutes until golden brown. Let rest before serving.
Notes
- You can make the filling ahead and refrigerate for up to 2 days.
- For a gluten-free version, use gluten-free flour and pastry.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
