Vegetarian Lentil Pot Pie

4.84 from 6 votes

A hearty and creamy vegetarian pot pie with lentils, leeks, and mushrooms topped with a flaky store-bought puff pastry crust, perfect for fall and winter.

Prep Time20

Cook Time1 5

Cooling Time25

Total Time1 50

Servings: servings

Calories: 461kcal

Author: Karishma Pradhan

Equipment

1 10-inch Cast Iron Skillet

Ingredients

¾ cup French green lentils
Salt and black pepper
3 tablespoons extra-virgin olive oil divided
8 ounces mushrooms cremini, oyster, or maitake are great options | thinly sliced
6 cloves garlic finely minced
1 medium onion finely chopped
2 stalks celery finely chopped
1 leek trimmed, cleaned, and green parts removed to yield 5 ounces
1 sprig rosemary destemmed and finely chopped
⅓ cup Bob's Red Mill Unbleached White All-Purpose Flour
½ cup dry white wine
1 tablespoon soy sauce or worcestershire sauce
1 cup whole milk or 2% milk
1 cup vegetable stock I recommend Better than Bouillon
¼ cup flat-leaf parsley finely chopped
8 ounces puff pastry thawed

US Customary - Metric

Instructions

Cook the lentils: Bring a medium pot of water to boil. Generously season the water with salt, then add ¾ cup French green lentils. Boil the lentils for 18 - 22 minutes, or until they are cooked through but still retain a bite. Drain and set aside.
Saute the mushrooms: Meanwhile, add 2 tablespoons olive oil to a 10-inch cast iron skillet set over medium heat. Add 8 ounces mushrooms, and allow to sear for 5 minutes before flipping (this ensures that they brown nicely).
Flip the mushrooms, then sear for another 3 - 5 minutes or until crispy and browned on both sides. Season with salt and pepper, and transfer mushrooms to a plate. Set aside.
Saute the aromatics: Add the remaining 1 tablespoon olive oil to the pan. Saute 6 cloves garlic, finely minced, 1 medium onion, finely diced, 2 stalks celery, finely diced, and 1 leek for 10 - 15 minutes, or until the vegetables are softened and cooked through.
Set a rack in the middle of the oven and preheat to 375°F/191°C.
Stir in the chopped 1 sprig rosemary and cooked lentils into the skillet. Sprinkle ⅓ cup Bob's Red Mill Unbleached White All-Purpose Flour all over the lentil-vegetable mixture, then stir to combine until no dry spots remain.
Add the wine: Increase the heat to medium-high, then pour in ½ cup dry white wine. Scrape up any bits of flour or vegetables stuck to the pan with a wooden spoon. Bring the mixture to a simmer, then simmer the wine until reduced by half and no alcoholic smell remains.
Simmer the sauce: Add the reserved mushrooms, 1 tablespoon soy sauce, 1 cup whole milk, and 1 cup vegetable stock. Simmer the liquids until they are thick enough to just barely coat the back of a spoon, about 2 - 3 minutes. Remove from the heat, then cool for 15 minutes until warm, but not hot. Stir in ¼ cup flat-leaf parsley (finely chopped).
Note: If you prefer a thicker pot pie with less liquid, simmer the liquid for an additional 3 minutes until the liquid is as thick as bechamel.
Roll out the puff pastry: Flour a cutting board or clean work surface. Place 8 ounces puff pastry sheet on top, and roll out into a 12-inch circle (it may not be a perfect circle, that's fine!).
Assemble the pie: Lay out the puff pastry over the top of the skillet, making sure it hangs over the edges. Trim any excess and press the edges against the side of the skillet to seal. Cut out an X in the center of the pie to release steam. Place the skillet over a large baking sheet to catch any spillage.
Bake: Bake the pie in the oven for 20 - 25 minutes, or until the filling is thickened and the puff pastry is a deep-golden brown.
Allow to cool slightly for about 5 - 10 minutes, then serve warm.

Video

Notes

Puff pastry: You can usually find puff pastry in either the refrigerated or the freezer section; both will work, just make sure to thaw the puff pastry beforehand!
Storage and Reheating: Leftover pot pie can be stored in the refrigerator for 3 to 4 days. Cover the skillet or baking dish with aluminum foil or plastic wrap.
Reheat leftovers, uncovered, in a 350°F/177°C oven for 10 minutes, or until warmed through. If the topping is browning too quickly, you can cover it with foil.
Make-ahead: You can easily make the filling up to 3 days in advance. The day you want to bake the pot pie, thaw and roll out the puff pastry topping, place over the filling, and bake.
Tip: If the puff pastry topping is browning too quickly, you can tent it with foil.
If you don’t have a cast-iron skillet, you can also bake this in a pie pan. Keep in mind that baking times may vary slightly.

Nutrition