Vegetarian Lentil Pot Pie

vegan lentil pot pie with biscuit topping in cast iron skillet.

5 from 5 votes

This vegetarian lentil pot pie topped with a flakey and buttery sheet of puff pastry is simple and elegant enough to serve as an entree this Thanksgiving. Make it vegan by using a vegan pie crust or vegan biscuits instead of puff pastry.

Prep Time10

Cook Time40

Total Time50

Course: Entree, Main Dish

Cuisine: American, Vegetarian

Servings:

Calories: 442kcal

Author: Deborah Murphy

Ingredients

For the Lentils

1 1/2 cup dried brown or green lentils
3 cups low sodium vegetable broth

For the Pie Filling

2 tablespoons butter (or olive oil)
1 yellow onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon rosemary
2 tablespoons tomato paste
3 tablespoons flour
1/2 cup dry red wine (like Malbec)
2 1/2 cups low sodium vegetable broth
1 tablespoon soy sauce
16 oz bag of frozen mixed vegetables
1/8 teaspoon ground black pepper

Puff Pastry or Biscuits

1/4 14 oz. sheet of puff pastry, thawed
1 package (16 oz) biscuits

Instructions

Preheat the oven to 375 degrees Fahrenheit.

For the Puff Pastry

The night before you plan on making this, move your puff pastry to the fridge to start thawing overnight.
On a lightly floured surface, gently roll out the puff pastry until it is about 1/8 inch thick. Cut into 12 inch square (for a 12 inch skillet). Adjust size/shape based on your baking dish. Place back in the fridge until ready to bake.

For the Lentils

In a medium saucepan, add the lentils and broth. Bring to a simmer and cover. Cook for 20-25 minutes or until broth is absorbed and lentils are tender.

For the Pie Filling

While the lentils are cooking, heat the butter in a skillet. Add the onion and cook 3-5 minutes or until tender and translucent. Stir in the garlic and herbs (oregano, thyme, rosemary) and cook another 1 minute.
Stir in the tomato paste and sauté for 1-2 minutes. Stir in the flour, cooking a minute or two to remove any raw flour taste.
Add in the red wine and sauté until most of the liquid has cooked off and mixture has thickened.
Gradually pour in the broth, stirring continuously. Add the soy sauce. Bring to a simmer and cook until sauce thickens, about 8-10 minutes.
Stir in the cooked lentils and frozen vegetable mix. Cook another 1-2 minutes. Taste and add salt and black pepper if needed.

Baking the Pot Pie

If using an oven safe skillet, drape puff pastry over the filling in the skillet and trim the edges as needed. You can also transfer filling to an 8"x8" glass baking dish and cover with puff pastry sheet.
Cut slits into the puff pastry for steam to escape. Bake for 30-40 minutes or until pastry starts to brown.
**If using biscuits, layer them on top of the filling and bake for only 20-25 minutes or until the top of the biscuits is golden brown and filling is bubbling.**
Allow to cool 10 minutes before cutting and serving.

Video

Notes

Puff pastry alternatives: If you can't find puff pastry, you can also use a store-bought/homemade pie crust OR phyllo dough OR biscuits.
Alcohol-free: Just use 3 cups of broth instead of 2 1/2 for the filling.
To make this vegan: 1) use vegan butter or olive oil, 2) use vegan red wine, and 3) use a vegan pie crust/phyllo dough/vegan biscuits instead of puff pastry.
Make it Gluten Free: Make a couple of swaps: 1) use tamari instead of soy sauce and 2) cornstarch or gluten free flour in the filling and 3) swap out the pastry on top with a gluten free version.
Biscuit Tip: If using biscuits you can pre-cook them on a sheet pan before adding to the filling if you don't like soggy bottoms. (Bottoms will be soft if you bake biscuits on top of the filling.)

Nutrition