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Frequently paired with
The best thing to pair and share with MUSHROOM POT PIE
Ingredients
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Filling
Method
Preparation
Prepare the Ingredients
Chop the mushrooms, carrots, potato, onion, and garlic. Rinse the green lentils under cold water. Remove the stems from the kale and chop the leaves into bite-sized pieces.
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until the onion is translucent.
Cook the Lentils
Add the rinsed lentils, vegetable broth, thyme, salt, and black pepper to the skillet. Bring to a boil, then reduce heat and let it simmer for about 20 minutes or until the lentils and potatoes are tender.
Incorporate Kale
Once the lentils and potatoes are tender, stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted.
Prepare the Pie Crust
While the filling is cooking, prepare a pie crust of your choice or use a store-bought one. Preheat the oven to 400°F (200°C).
Assemble the Pot Pie
Pour the vegetable and lentil filling into the pie crust. Cover with another layer of crust, sealing the edges. Cut slits in the top crust to allow steam to escape.
Bake
Place the assembled pot pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown.
Serve
Remove the pot pie from the oven and allow it to cool for a few minutes before slicing. Serve warm and enjoy!