Lentil & Potato Pot Pies with Rosemary Biscuit Crust


Mmmmmm. Pot pies! How perfectly warming and comforting on a cold winter’s day. And these pies are stuffed full of lentils and veggies. So you know they are good for you too. Topped with a flaky rosemary buttermilk biscuit, they’re just plain irresistible! Now those of you who know me might be saying….”Hey wait a minute! Is she speaking fondly of lentils? Aren’t lentils beans, her sworn enemy?!” Well, “enemy” might be a bit strong. I freely admit that I have had a somewhat troubled past with beans, which the adult me is working on mending. I know beans are really good for you and a much healthier protein choice than meat. I like black beans quite a bit and have recently tried some cannellini beans, which were very good.


Strangely, I absolutely loved lentils at the very first bite. They are deee-lish! And I know I’ve mentioned that my husband has never met a bean he didn’t like. He is also a big fan of pot pies, in all their incarnations. So this dish is going to be in heavy rotation in this house. Just think, we get to sit around gobbling up pot pies and feeling virtuous about it! You can’t beat that!


Lentil & Potato Pot Pies with Rosemary Biscuit Crust

recipe from: Life Currents

yield: 4 servings


For the filling:

  • ½ cup brown lentils
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, cut into 1/4-inch-thick slices
  • 1 ½ teaspoons dried rosemary
  • ¼ teaspoon dried thyme
  • 1 large garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 3 medium or 9 baby Yukon Gold potatoes, cut into 1/2-inch chunks
  • 4 teaspoons soy sauce
  • 1 tablespoon tomato paste

For the biscuits:

  • 1 cup plus 2 tablespoons all-purpose flour
  • 6 tablespoons yellow corn meal
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons chilled unsalted butter, diced
  • ½ cup buttermilk
  • 1 teaspoon dried rosemary


For the filling:

Combine 3 cups cold water, lentils, and salt in a medium saucepan; bring to boil. Reduce heat, cover, and simmer until lentils are tender, 20 to 25 minutes. Drain, reserving 1 cup of the cooking liquid; set lentils and reserved liquid aside.

Heat oil in heavy large skillet over medium-high heat. Add onion, and cook until browned, about 20 minutes. Add carrot, rosemary, and thyme, and sauté 4 minutes. Add garlic, and sauté 30 seconds. Reduce heat to medium-low. Mix flour into vegetables; cook 1 minute. Add vegetable broth and reserved lentil cooking liquid.

Mix in potatoes, soy sauce, and tomato paste. Cover; simmer until potatoes are tender, stirring occasionally, 13 to 15 minutes. Add lentils; season with salt and pepper. Divide filling among four 2-cup ovenproof bowls.

Filling can be made 2 days ahead. Cover; chill. Bring to room temperature before continuing.

For the biscuits:

Preheat oven to 400° F. In a large bowl, mix together flour, cornmeal, baking powder, and salt. Add butter and rosemary, and blend with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk, and mix with clean hands until dough forms moist clumps. Turn dough out onto lightly floured surface. Divide into 4 equal pieces; shape each into 2/3-inch-thick disk. Set rounds atop filling.

Bake pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.


7 Responses to Lentil & Potato Pot Pies with Rosemary Biscuit Crust

  1. windykitchen says:

    These look so good, I love hearty vegetarian meals like this. And I sure wish MY husband had never met a bean he didn’t like, he tends to not like very many of them at all…

  2. That looks seriously amazing?! I wish I was eating it right now. I definitely need to make this coming next week!

  3. Thanks for the link love! I’m glad you liked them! They are definitely one of my favorites!!! 🙂

  4. Can’t wait to try this! YUMMY

  5. Mmmm – sounds absolutely wonderful!

  6. Nøj, det ser lækkert ud 😉

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