Description
The perfect plant based dish to take to any of your family or friends Thanksgivings. This pot pie is rich, filling and loaded with all the comforting flavors of the holidays.
Ingredients
Scale
- 2 stalks celery, sliced
- 3 yellow potatoes, peeled and diced
- 3 large carrots, sliced
- 2 onions, chopped
- 5 cloves garlic, minced
- 4 portobello mushrooms, sliced
- 1 cup uncooked lentils
- 2 tbs dijon mustard
- 1/4 cup soy sauce
- 2 tbs vegan Worcestershire sauce
- 1 tbs rubbed sage
- 2 tsp dried oregano
- 1 tbs fresh rosemary, chopped
- 1 tbs fresh thyme, chopped
- 2 bay leaves
- 3 cups mushroom stock (or vegetable stock if you can’t find it)
- 1 cup beer (something hoppy like a pale ale)
- 1/2 cup all purpose flour (plus more for rolling out the dough)
- 1 sheet puff pastry dough, thawed (overnight in the fridge or about 20 minutes on the counter)
- 1 egg (substitute for melted vegan butter mixed with non-dairy milk)
- 2 tbs butter (vegan butter)
- 2 tbs olive oil
- 1 tsp each salt and pepper
Instructions
- Heat the olive oil over medium heat in a large deep pan. Add the onions and sautee until they become translucent. Add in the garlic, oregano, rosemary, thyme and sage and toss for about another minute. Add in the potatoes, celery and carrots and toss in the seasoning until covered. Cook the vegetables covered for about ten minutes, stirring frequently until they begin to soften.
- When the potatoes have begun to soften, add in the portobello mushrooms, lentils, Dijon mustard, soy sauce, and Worcestershire sauce. Toss all the ingredients until fully combined and cook for about five more minutes until the mushrooms begin to cook down. Add in the butter, toss with the ingredients until melted then add in the flour. Coat all the ingredients in the flour and then pour the beer over it.
- Stir the vegetables in the beer until the beer reduces by about half. It will start to all form a thick, saucy texture. When the beer begins to cook down, add in the mushroom or vegetable stock. Ensure all the ingredients are fully coated in stock and increase the heat to bring it to a boil. When it begins boiling, reduce to a simmer. Simmer covered for 30 minutes, stirring occasionally to ensure the insides don’t burn.
- In the meantime, preheat your oven to 350 degrees. When the vegetables are done simmering, remove them from the heat. The lentils should be cooked and the other veggies should be softened. Place them into the casserole dish you are using to make the pie and allow them to cool for about 15 minutes.
- Find a clean surface to prepare the puff pastry dough. Sprinkle your counter or surface with flour and place the thawed dough on top of it. Using a floured rolling pin, or glass bottle if you’re like me and don’t have a rolling pin, roll the puff pastry sheet out until it is large enough to drape over your casserole dish. If it tears, using your fingers to just smash it back together. When it’s fully rolled out, gently pick it up and place it over the top of the vegetables. Use kitchen scissors to remove any excess dough that’s draping over the sides and tuck the rest in around the sides of the dish. Use a fork to gently press ridges in the edge of the dough going around the dish and using a paring knife, cut two small slits into the middle of the dough.
- Whip one egg in a small bowl and, brush the top of the dough all over with the egg wash. When it’s fully coated, place it into the oven on a center rack and bake for 40 minutes. When it’s finished it should be golden brown and crispy! Serve topped with gravy or just by itself!