Sunday, July 20, 2014

Lentil Potato Pot Pie


Don't you just hate when you start making a dish when you're under the impression that you still have a certain ingredient/bakeware/time-frame to work with only to realize halfway through the cooking process that that was all an illusion? Or is that only me?

I can be the fly-by-the-seat-of-my-pants kinda person sometimes, well at least in the kitchen.


I thought we had ramekins when I started making this pie but realized, after having pretty much finished everything, that ramekins were no where to be found. So, instead I made one gigantic ramekin. Haha, well I used a casserole dish and made a pot pie instead of individual pies. 


So, no bottom crust on this pie. Maybe it's just me but I think I'd have preferred if there was a bottom crust ya know to make it a real pie not a pot pie. I wasn't working with a lot of time either so I didn't have time to make extra dough. This dish may not have been as fully realized as I had hoped at the outset but there's one thing that is for sure and it's that this pie was delicious! Super flavourful and oh so satisfying! I will definitely be remaking it, however, I can't be sure which form it will take next ;)

Lentil Potato Pot Pie

Adapted from Spabettie

Ingredients
1 cup of red lentils, picked through and rinsed
3 ½ cups broth, 1 tbsp Better than Bouillon + warm water
1 inch fresh ginger, peeled and grated fine
2 tsp cumin
2 tsp garlic powder
2 tsp curry powder
1 tsp ground coriander
2 tsp paprika
1 tbsp olive oil
2 yellow fleshed potato, peeled and cubed or scrubbed, washed, and cubed
2 garlic cloves, minced
1 sweet onion, diced
1 cup tomato sauce
4 tbsp nutritional yeast
salt, pepper to taste

Halve this crust recipe or this one

Directions
Prepare dough according to instructions.

Combine lentils and broth in a large pot and bring to a boil. Once, boiling add ginger, cumin, garlic powder, curry powder, and paprika. Reduce heat to medium-low and cover. Simmer for 45 mins, stirring occasionally, until liquid is absorbed. 

In a medium frying pan, heat olive oil on medium heat. Once the pan is heated, add onion and garlic, cook until onion is translucent. Add potatoes and cook until browned. Add tomato sauce, salt, pepper, and nutritional yeast. Reduce heat to medium low and cook for 25 mins or until potatoes are cooked through.

Preheat oven to 350F.

Combine the ingredients in the pan to the pot with the cooked lentils. Mix everything together and place in a casserole dish. Roll out roll dough and place it on top of the casserole, add slits to vent. Brush a little olive oil on top. Place in the oven for 25-35 mins or until crust is browned.

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