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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Meatless Monday: Gluten-free Mushroom and Lentil Pot Pies with Gouda Biscuit Topping

January 10th, 2016 · No Comments · Allergies, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Hostess gift, Kosher, leftovers, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Rosh Hashanah, Side Dishes, Thanksgiving, The baking corner, the baking corner, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Vegetarian, Wine, Winter Recipes

Photo by: Marcus Nilsson

Photo by: Marcus Nilsson

Most countries have a kind of pot pie and the love affair extends across borders. Golden crust bearing rich, savory fillings that spill into our forks, oozing with soul and warmth: thus the state of global adoration of the pot pie.  This recipe is filled with veggies and legumes but does not lack in the depth of flavor and comfort. Whether you use lentils or any other bean, you will fall in love with the combination of the lentils with the mushrooms and the hearty cheese crust topping.  Serve with a glass of earthy Cabernet Franc from McCall Vineyards.

1/2 cup organic lentils
1/4 teaspoon salt
ounces dried Shiitake mushrooms from East End Mushrooms or any other dried mushrooms you have in the pantry
2 tablespoons olive oil, divided
6 ounces fresh, assorted mushrooms, sliced
1 medium onion, chopped (cremini, portobello, Maitake, oyster, shiitake or chanterelles-not button)
1 carrot, cut into 1/4-inch-thick rounds
1 1/2 teaspoons dried sage
1/4 teaspoon dried thyme
1 large garlic clove, minced
2 tablespoons all purpose flour
2 medium North Fork potatoes, peeled, cut into 1/2-inch chunks
4 teaspoons tamari sauce
1 tablespoon tomato paste


1 cup plus 2 tablespoons gluten-free flour
6 tablespoons yellow cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons chilled unsalted butter, diced
1/2 cup buttermilk
3/4 cup (packed) coarsely grated Gouda cheese (about 3 ounces). A cheddar or other sharp cheese is ok to use.


Combine 3 cups cold water, lentils, and 1/4 teaspoon 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 3 cups boiling water over dried Shiitake in medium bowl; soak 25 minutes. Remove Shiitake 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 Shiitake soaking liquid. Mix in Shiitakes, 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 400°F. 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.

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