Mushroom and Lentil Pot Pies with Gouda Biscuit Topping

Ingredients for Mushroom and Lentil Pot Pies with Gouda Biscuit Topping

• 80g lentils

• 1/4 teaspoons salt

• 30g dried porcini mushrooms

• 2 tablespoons olive oil, divided

• 170g fresh mushrooms, sliced

• 1 medium onion, chopped

• 1 carrot, cut into 1/4-inch-thick rounds

• 1 1/2 teaspoons dried sage

• 1/4 teaspoons dried thyme

• 1 large garlic clove, minced

• 2 tablespoons plain flour

• 2 medium Yukon Gold potatoes, peeled, cut into 1/2-inch chunks

• 20ml soy sauce

• 1 tablespoon tomato paste

• 130g plus 2 tablespoons plain flour

• 6 tablespoons yellow cornmeal

• 1 1/4 teaspoons baking powder

• 1/2 teaspoons salt

• 4 teaspoons chilled unsalted butter, diced

• 120ml buttermilk

• 180ml (packed) coarsely grated Gouda cheese about 90g

Combine 725ml cold water, lentils, and 1/4 teaspoons salt in medium saucepan; bring to boil. Reduce heat, cover, and simmer until lentils are tender, 25 to 30 minutes. Drain; set lentils aside.

Pour 725ml boiling water over porcini in medium bowl; soak 25 minutes. Remove porcini from soaking liquid, squeeze dry, and chop coarsely. (Reserve soaking liquid.)

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add fresh mushrooms. Sauté 3 minutes. Add 1 tablespoon oil, onion, carrot, sage, and thyme. Sauté 4 minutes. Add garlic; sauté 30 seconds. Reduce heat to medium-low. Mix flour into vegetables; cook 1 minute. Add porcini soaking liquid. Mix in porcini, potatoes, soy sauce, and tomato paste. Cover; simmer until potatoes are tender, stirring occasionally, 13 to 15 minutes. Add lentils; season with salt and pepper. Divide filling among four 2-cup ovenproof bowls. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature before continuing.

Preheat oven to 204°C. Combine flour, cornmeal, baking powder, and salt in processor; blend 5 seconds. Add butter; pulse until mixture resembles coarse meal. Add buttermilk; pulse until dough forms moist clumps. Turn dough out onto lightly floured surface. Divide into 4 equal pieces; shape each into 2/3-inch-thick disk. Set rounds atop filling; top with cheese.

Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.