Mini (Not So Shepherd) Pot Pies

We are breaking all the rules with this pot pie. Lentils instead of lamb. Biscuits instead of mashed potatoes. And a bit of red wine for good measure.

Stress Scale: ✅✅ | Prep time: 25 min | Total time: 65 min | Servings: 8

INGREDIENTS:

• 1 sheet (refrigerated) pie crust 

• 1 cup brown lentils, rinsed   

• 3 russet potatoes, diced  

• 1 yellow onion, diced

• 2 T garlic, minced

• 1 stalk celery, diced 

• 1 carrot, diced

• 1 cup frozen peas

• 4 cups vegetable broth

• 3 T tomato paste

• ½ cup red wine

• 1 T + 1 t vegan beef bouillon  

• 2 T + 1 t Worcestershire sauce

• 2 sprigs fresh thyme

• 2 bay leaves 

• ¼ cup whole wheat flour

• Olive oil for sautéing 

• Cooking spray

DIRECTIONS:

1. Preheat oven to 400°F.

2. Spray 8 ramekins with cooking spray. (You can also make this in a 9x13 pan, but I’m a sucker for anything mini in ramekins! Also since there is no crust at the bottom, service in ramekins is easy and clean.)

3. In a medium stockpot over medium-high heat, sauté onion and garlic for 2 minutes. Then add carrot and celery, sauté for another 3-4 minutes. 

4. Mix in broth, tomato paste, wine, bouillon, Worcestershire, thyme, bay leaves, and flour. Then add lentils and potatoes. Bring to a boil, then reduce to a simmer. Cook for about 30 minutes, then add frozen peas. Cook for about 10 more minutes (until lentils and potatoes are tender). Remove bay leaves and thyme.

5. Divide mixture into ramekins (or a sprayed pan).

6. Roll out pie crust; cut circles to top each ramekin. (If you are using pan instead, just roll out pie crust and place on top.) 

7. Bake for about 20 minutes or until the pie crust appears golden brown. (Probably a good idea to double check your pie crust baking instructions, as some may vary.)

8. Cool and serve as a rich, Irish-inspired entrée.

TIP: No alcohol? No worries. Sub in ¼ cup red wine vinegar. Or eliminate all together.