It’s Meatless Monday-Mushroom, Lentil and Herbed Infused Veggie Pot Pie with Cheese Biscuits


When the weather turns cold there’s nothing like a hearty pot pie to warm both your body and spirits. Most people think of pieces of beef or chicken topped with pastry but I gave this version a new spin and a vegetarian makeover.

This Meatless Monday version combines mushrooms and lentils with herb infused vegetables and then everything is topped with cheese biscuits.
The best thing is you can make the whole thing in a baking pan in the oven for easy preparation and clean up.

½ cup brown lentils, cooked in about 3 cups of water for 15-20 minutes, or until cooked
4 carrots, peeled and chopped into one inch pieces
2 cups sliced mushrooms
1 large onion, peeled and cut into one inch pieces
2 medium size potatoes, chopped into one inch pieces
2-3 tablespoons oil
Goo pinch each of salt and pepper
½ teaspoon of dried thyme
1 teaspoon of dried marjoram
½ teaspoon of dried sage
2 tablespoons cornstarch
2 cups of water
2 tablespoon of Bragg Liquid Aminos (this is an all purposing seasoning that’s made from soy protein but if you can’t find it use low sodium soy sauce instead)
2 tablespoons tomato paste

For the Biscuits-
8 tablespoons butter (or if you prefer low fat spread)
2 cups self-raising flour
1 cup shredded cheese, a sharp Cheddar is perfect
About five to six tablespoons milk

Preheat oven to 375 degrees. In a large baking pan, place the carrots, potatoes, mushrooms, and onion along with a good pinch of salt and pepper and the herbs. Add about two to three tablespoons of oil and mix everything together, making sure all the vegetables are coated in oil and herbs. Place in the oven and cook for about thirty minutes, stirring every ten minutes to make sure everything is evenly browned.
Remove the pan from the oven.

Add the cooked lentils and stir.

Next add the tomato paste and Bragg Liquid Aminos or soy sauce and stir so everything gets coated.

Sprinkle the cornstarch over the vegetables and mix together.

The last step is to add about two cups of water and stir making sure you scrape all the pieces of vegetables that have stuck to the pan during the initial cooking.

Make the biscuits by sieving the flour into a large bowl and cutting in the butter/spread until it resembles fine breadcrumbs. Stir in the cheese and slowly add the milk until the mixture pulls together.
You can either roll out the dough with a rolling pin and cut it with a pastry cutter, or like I did, just pull off pieces of dough and flatten them into rounds.

Place each biscuit on top of the vegetable/lentil mixture and return to the oven for about 15-20 minutes or until the biscuit is slightly risen and browned.

Serve immediately.

Serves 8


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