Curried Lentil and Mushroom Pot Pie
with puff pastry / sweet potato wedges
It is Thanksgiving in the United States today, but if you're not celebrating or just want to make something completely non-traditional, this curried pot pie is for you. Puff pastry is a simple way to add a flaky, golden crust on top of this fragrant meal. This recipe was last featured in 2019.
Looking for more traditional Thanksgiving recipes? We've got you covered - check out our entire Thanksgiving line-up from last year here.
Ingredients
- Puff pastry - 8 oz , defrosted
- Onions, medium - 1 , diced
- Carrots - 8 oz , diced
- Garlic - 3 cloves , diced
- Ginger, fresh (opt) - 1 tsp , grated
- Lentils, cooked - 2 1/2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
- Curry powder, mild - 1 tsp
- Garam masala - 1 tsp
- Salt - 1 tsp
- Paprika - 1/2 tsp
- Cumin - 1/2 tsp
- Mushrooms, any brown - 12 oz , roughly chopped (look for pre-chopped to save time)
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Flour, all-purpose - 2 Tbsp
- Tomato paste - 2 Tbsp
- Peas, frozen - 1 cup (sub canned peas)
- Stock, any type - 1/2 cup
- Coconut milk, light - 1 cup
- Eggs, yolk - 1 , whisked
- Water - 1 tsp
- Yogurt, plain or Greek - 1/2 cup
- Sweet potatoes - 1 lb , wedges
- Oil, cooking - 1 Tbsp
- Garam masala - 1 tsp
- Brown sugar - 1/2 tsp
Prep
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Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead)
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Sweet potatoes / Onions / Carrots / Garlic / Ginger - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store sweet potatoes in one container. Store onions and carrots in a separate container. Store garlic and ginger in a third container. (Can be done up to 5 days ahead)
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Season lentils - Combine lentils with garlic, ginger, curry powder, garam masala (portion for the pot pie), salt, paprika, and cumin. (Can be done 1 day ahead)
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Mushrooms - Roughly chop mushrooms (skip if mushrooms are pre-chopped). (Can be done 1 day ahead)
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Make
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Heat oven to 400F / 204C degrees.
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Spread sweet potatoes out on a sheet pan. Toss with oil, garam masala (portions for the sweet potatoes), and sugar. Season with some salt.
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Transfer sweet potatoes to the oven and bake, shaking the pan a few times while they cook, until tender, ~30 minutes.
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While potatoes roast, heat a large oven-safe skillet over medium-high heat. Add oil (portion for pot pie) and mushrooms. Saute until mushrooms are very dry and golden brown, 5 to 6 minutes.
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To mushrooms, add onions and carrots with a pinch of salt. Saute until onions and carrots are softened, 3 to 4 minutes. Add butter, flour, and tomato paste and saute until no dry spots of flour remain.
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Add lentils and cook until heated through and fragrant, 2 to 3 minutes.
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Next add in peas (no need to defrost them, just break them up as they cook), stock, and coconut milk. Bring to a simmer and simmer for 2 minutes.
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Remove skillet from heat and cover with puff pastry (if it's too big, trim with scissors). Use a fork to press the edges of the pastry against the sides of the skillet and trim off any excess.
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Whisk egg yolk and water and brush over puff pastry. Make a few slits with a knife and bake in the oven for 15 to 20 minutes, until golden.
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Serve pot pie and sweet potatoes with yogurt. Enjoy!
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