Mushroom & Lentil Pot Pie with Gouda Biscuit Topping


Our new goal is to start spending less at the grocery store each week.  We sat down the other day and worked on a budget.  Using what we had in the house, we were able to spend only $17 for groceries for half the week, which included lunch!  One of the things I put on my meal plan for this past week was this pot pie from Pink Parsley, which she adapted from Bon Appetit.  ll I can say is YUM!  It is definitely something that we plan to make again in the near future!

1/2 cup Lentils
1/4 teaspoon Salt
1 ounce Dried Porcini Mushrooms (I omitted)
2 tablespoons Olive Oil, divided
6 ounces Mushrooms, sliced
1 Onion, chopped
1 Carrot, cut into 1/4 inch rounds (I omitted)
1 1/2 teaspoon Ground Sage
1 teaspoon Fresh Thyme
2 Garlic Cloves, minced
2 tablespoons Flour
2 Yukon Gold Potatoes, peeled and cut into 1/2 inch chunks (I used a red potato)
4 teaspoons Soy Sauce
1 tablespoon Tomato Paste

Combine 3 cups of cold water, lentils, and 1/4 teaspoon salt in a medium saucepan and bring to a boil.  Reduce heat, cover, and simmer until lentils are tender, 25-30 minutes.  Drain and set aside.  Pour 3 cups of boiling water over the dried mushrooms in a medium bowl.  Soak for 25 minutes.  Remove the mushrooms from the soaking liquid and squeeze dry.  Chop coarsely and reserve the soaking liquid.  Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat.  Add the fresh mushrooms and saute for 3-4 minutes.  Add the remaining tablespoon of oil, along with the onion, carrot, sage, and thyme.  Cook for about 4 minutes, then add the garlic.  Saute until fragrant, about 30 seconds.  Reduce the heat to medium-low and mix the flour into the vegetables.  Cook for 1 minute, then add the porcini soaking liquid (I used vegetable stock instead).  Mix in the chopped porcinis, potatoes, soy sauce, and tomato paste.  Cover and simmer until the potatoes are tender, about 15 minutes.  Add the lentils and season the filling with salt and pepper.  Divide into 4 oven proof bowls and transfer to a baking sheet.  

Topping:
1 cup plus 2 tablespoons Flour
6 tablespoons Yellow Cornmeal
1 1/4 teaspoons Baking Powder
1/2 teaspoon Salt
4 tablespoons Cold Unsalted Butter, diced
1/2 cup Buttermilk (I used almond milk)
3/4 cup Shredded Gouda Cheese (I used a brick that I chopped, though it didn't really melt)

Combine the flour, cornmeal, baking powder, and salt in the bowl of a food processor and blend for about 5 seconds.  Add the butter and pulse until the mixture resembles coarse meal.  Add the buttermilk and pulse until the dough forms clumps.  Turn the dough out onto a lightly floured surface and knead briefly to form a cohesive ball.  Divide into 4 portions and shape each into a 2/3 inch thick disk.  

Set the rounds atop the filling bowls and sprinkle with cheese and coarse salt.  Bake at 400 degrees for 30-35 minutes, or until a tester inserted into a biscuit comes out clean.