Description
This hearty Mushroom and Lentil Pot Pie features a flaky cream cheese crust filled with a savory mixture of mushrooms, lentils, and sweet potatoes. Perfect for a comforting vegetarian meal, this recipe balances rich flavors with wholesome ingredients, making it ideal for dinner gatherings or weeknight dinners.
Ingredients
Scale
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
- ½ cup ice water, plus more as needed
Filling
- 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 thyme)
- 1 tablespoon unsalted butter
- 1½ 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
Finishing
- Egg wash (1 egg whisked together with 2 teaspoons of water)
Instructions
- Prepare the Pie Crust: In a large bowl, combine the all-purpose flour, granulated sugar, and kosher salt. Add the cream cheese and cold diced butter. Use a pastry cutter or your fingers to blend the ingredients until they form coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- Soak Porcini Mushrooms: Place the dried porcini mushrooms in a small bowl and cover with hot water. Let them soak for about 20 minutes until softened. Drain, reserving the soaking liquid, and chop the mushrooms finely.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onions, carrot, celery, and garlic. Cook until the vegetables soften, about 5-7 minutes. Add the baby bella mushrooms and sauté until they release moisture and begin to brown.
- Add Flavorings: Stir in tomato paste, soy sauce, fresh thyme, and the chopped porcini mushrooms. Cook for 2 minutes to combine flavors. Then, stir in unsalted butter, kosher salt, and black pepper.
- Make the Filling Base: Sprinkle the flour or potato starch over the vegetable mixture and stir well to coat. Pour in the vegetable broth along with the reserved porcini soaking liquid (strain to remove sediment). Bring the mixture to a simmer to thicken.
- Add Lentils and Sweet Potato: Stir in the dried lentils and peeled diced sweet potato. Cover and simmer gently for about 25-30 minutes, or until lentils and sweet potatoes are tender, stirring occasionally to prevent sticking.
- Finish the Filling: Remove from heat and stir in apple cider vinegar. Adjust seasoning with additional salt and pepper as needed. Allow filling to cool slightly.
- Assemble the Pot Pie: Preheat oven to 400°F (200°C). Roll out two-thirds of the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, pressing gently to fit. Pour the mushroom and lentil filling into the crust. Roll out the remaining dough as a top crust. Place over filling, trimming the edges. Crimp or flute edges to seal. Cut a few slits in the top crust to vent steam.
- Apply Egg Wash and Bake: Brush the surface of the pie with the egg wash to give a golden glossy finish. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and filling is bubbling.
- Rest and Serve: Remove pot pie from oven and let it rest for 10 minutes before slicing and serving to allow the filling to set and enhance flavors.
Notes
- Ensure the crust stays cold to achieve a flaky texture.
- Porcini mushrooms add deep umami flavor but can be substituted with extra baby bella mushrooms if unavailable.
- The filling can be made a day ahead and refrigerated to save time on baking day.
- Use potato starch instead of flour for a gluten-free filling thickener option.
- Egg wash gives the crust a beautiful golden color but can be omitted for a vegan version.
