| Prep: 20 mins | Cook: 40 mins – 50 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 3g | 49g |
| sugars | fibre | protein | salt |
| 8g | 15g | 12g | 1.2g |
Why I Love American Mushroom and Lentil Pot Pie
The Mushroom and Lentil Pot Pie is not just a dish, but a canvas that savors a tale sprinkled with tradition, health, and a whole lot of flavor. As a born and bred New Yorker, cooking is more than a routine for me – it’s my way of narrating the city’s diverse and rich food culture. Delicate yet robust, this recipe is akin to the myriad flavors of New York City, a bite of which is sure to transport you to the heart of the bustling city.
A Love Affair With Comfort Food
As an actor, I’ve always found a special kind of solace in comfort food after a long day on the stage. Rooted in simplicity, comfort food unravels a sense of nostalgia and warmth – similar to the sensation of a standing ovation. In this vein, the Mushroom and Lentil Pot Pie embodies the quintessence of comfort food, with its hearty fillings encased in a flaky puff pastry.
The American Classic With a Twist
The captivating thing about this pot pie is that it seamlessly blends an American classic with something a hint non-traditional: lentils replacing the conventional meat. Crediting this unique twist, I’ve been inspired by the likes of renowned chefs like Jamie Oliver, who is known for transforming traditional dishes with inventive ingredients.
The pot pie is a staple in American comfort food and shares similarities with dishes such as shepherd’s pie. It could also quite brilliantly compliment a simple, fresh, leafy green salad or a creamy vegetable soup for a well-rounded meal.
My Ode to NYC’s Diverse Culinary Scene
From bagels on the streets of Manhattan to the thriving international food scene in Queens, New York is nothing short of a food lover’s paradise. The Mushroom and Lentil Pot Pie dwells in this juxtaposition seamlessly—it’s simple yet exemplifies a blend of flavors which is a nod to the city’s cosmopolitan roots.
Coming together as an honoring tribute to NYC – its culture, its people, and its culinary vastness, this recipe has managed to capture a bit of NYC in every slice. Whether it is for a cozy family dinner or a thanksgiving feast, this pot pie recipe is bound to leave your guests with a taste of New York long after the meal is over.
What You’ll Need
- 1 tablespoon of olive oil
- 2 medium-sized onions, chopped
- 2 celery sticks, chopped
- 2 carrots, peeled and diced
- 4 cloves of garlic, minced
- 2 cups of button mushrooms, sliced
- 1 cup of dried lentils
- 4 cups of vegetable broth
- 1 tablespoon of fresh thyme leaves
- 1 tablespoon of fresh rosemary, chopped
- 2 tablespoons of soy sauce
- Salt and pepper to taste
- 1/2 cup of all-purpose flour
- 1/2 cup of water
- 1 package of puff pastry, thawed
Method
Step One
Preheat the oven to 400°F (200°C). Heat the olive oil in a large pot over medium heat. Add the chopped onions, celery and carrots into the pot and cook for 5-7 minutes until the vegetables begin to soften.
Step Two
Add the minced garlic and sliced button mushrooms into the pot. Continue cooking for another 5 minutes until the mushrooms are browned and the garlic is fragrant.
Step Three
Add the dried lentils, vegetable broth, fresh thyme leaves, chopped rosemary and soy sauce into the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the lentils are tender.
Step Four
In a separate bowl, combine all-purpose flour and water to make a smooth paste. Stir this paste into the pot, stirring continuously to prevent lumps. Cook for another 5 minutes until the mixture thickens.
Step Five
Roll out the puff pastry to fit the size of your pot. Carefully place the pastry onto the pot, pressing the edges to seal. Make a few slits in the pastry to allow steam to escape.
Step Six
Place the pot in the preheated oven and bake for 25-30 minutes until the puff pastry is golden and crispy. Let the pie cool for a few minutes before serving.
