Lentil-Mushroom Pot Pie - serves 6
1 cup lentils, washed and sorted
1 4-oz. package dried mushrooms (I used shiitake)
2 leeks, white and light green parts only, cleaned and sliced into half moons
2 small parsnips, peeled and diced
4 cloves garlic, minced
2 stalks celery, chopped
4-5 cups vegetable broth, as needed
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
Salt and pepper to taste
2-3 tablespoons grape seed oil
I sheet puff pastry, thawed
Place the dried mushrooms in a bowl and cover with boiling water. Cover and allow to sit until ready to use.
Heat the oil in a large pot. Add the parsnips, leeks, and celery and cook 5-7 minutes over medium high heat until fragrant. Add the garlic and cook 2-3 more minutes.
Add the lentils, mushrooms, mushroom broth, and vegetable broth or stock. Bring to a boil. Reduce to a simmer and cook, partially covered, until lentils are tender, about 30-35 minutes. Add extra broth or water if necessary to keep lentils from scorching. If extra liquid remains, uncover the pot and allow it to reduce.
Stir in the herbs and season with salt and pepper.
Spray a casserole dish with nonstick spray. Pour the lentil-mushroom stew into the casserole dish. Roll out the puff pastry on a lightly floured surface, sealing the seams.
Trim the pastry to fit the casserole dish and place over the rim. You can use an egg beaten with a teaspoon of water to help seal the pastry to the dish. Brush the top of the pastry to help it brown, too.
Heat the oven to 450 F. Bake the pot pie until pastry is puffed and golden brown, 25-30 minutes.