Mushroom and Lentil Pot Pie with Gouda Biscuit Topping
Indulge in comfort food reimagined with this Mushroom and Lentil Pot Pie with Gouda Biscuit Topping—an irresistible vegetarian recipe that’s hearty, savory, and packed with flavor. Earthy mushrooms, tender green lentils, and vibrant peas are simmered in a fragrant blend of thyme, smoked paprika, and garlic, creating a filling that’s both wholesome and rich. Crowned with a buttery Gouda cheese biscuit topping, this dish brings a flaky, golden crust that’s luxurious yet effortless to make. Perfectly cozy for any occasion, it combines plant-based protein with gourmet flair, making it ideal for family dinners or casual get-togethers. Ready in just over an hour, this pot pie is sure to become a new classic in your dinner rotation. Keywords: vegetarian pot pie, mushroom lentil recipe, Gouda biscuit topping, hearty comfort food, plant-based dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 16 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 cup green lentils
- 3.5 cups vegetable broth
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 6 tablespoons unsalted butter, cold and cubed
- 1.5 cups all-purpose flour (for biscuit topping)
- 2 teaspoons baking powder
- 0.5 teaspoon salt (for biscuit topping)
- 1 cup shredded Gouda cheese
- 0.75 cup milk
Instructions
Preheat oven to 400°F (200°C).
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and cook for 5-7 minutes until softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Add the mushrooms, dried thyme, smoked paprika, salt, and black pepper. Cook for 8-10 minutes until the mushrooms release their moisture and begin to brown.
Rinse the lentils and add them to the skillet along with the vegetable broth. Bring to a simmer, cover, and cook for 20-25 minutes until lentils are tender and most of the liquid is absorbed.
Stir in the frozen peas and sprinkle the mixture with the 2 tablespoons of flour. Mix well and cook for another 2-3 minutes to thicken the filling. Turn off the heat.
To make the Gouda biscuit topping, whisk together 1.5 cups of flour, baking powder, and 0.5 teaspoon salt in a large bowl.
Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs.
Stir in shredded Gouda cheese, then add the milk gradually, mixing until just combined. Do not overwork the dough.
Pour the lentil and mushroom filling into a 9-inch pie dish or baking dish.
Drop spoonfuls of the Gouda biscuit dough over the filling, spreading evenly and leaving some gaps for steam to escape.
Bake in the preheated oven for 20-25 minutes, or until the biscuit topping is golden brown and cooked through.
Let the pot pie cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 9.6 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 242 mg | 19% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 905 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
