Irish Pot Pie
with lentils, carrots, and turnips

Name: Irish Pot Pie
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 cup Lentils, uncooked; 1 Puff pastry / pie crust; 3 cloves Garlic, minced; 1 Onions, small, diced; 2 Carrots, diced; 2 Turnips, diced; 1 Tbsp Cooking oil; 2 Tbsp Flour; 2 cups Vegetable broth; 1 cup Milk, any type; 1 Bay leaves; 1 Tbsp Soy sauce, low-sodium; 1 cup Peas (opt); 1 Egg yolk (opt)

Active: 25 min Total: 45 min

Original GF Paleo Vegetarian

It's St. Paddy's Day, so we're making a hearty Irish pot pie packed with lentils and veggies. This is the perfect meal to bring you luck and warmth on this cold winter day.
Smarts: Frozen store-bought pie crusts or puff pastry is such a great shortcut for weeknight pot pies and savory tarts - just follow the thawing instructions.

Ingredients

Metric

Servings:

Irish Pot Pie with Lentils, Carrots, and Turnips:

Lentils, uncooked - 1/2 cup
Puff pastry / pie crust - 1
Garlic - 3 cloves , minced
Onions, small - 1 , diced
Carrots - 2 , diced
Turnips - 2 , diced
Cooking oil - 1 Tbsp
Flour - 2 Tbsp
Vegetable broth - 2 cups
Milk, any type - 1 cup
Bay leaves - 1
Soy sauce, low-sodium - 1 Tbsp
Peas (opt) - 1 cup
Egg yolk (opt) - 1

Prep

Lentils - Combine with 4x the amount of water and soak, ideally overnight. (Can be done up to 1 day ahead)
Puff pasty / pie crust - Thaw according to package’s instructions.
Garlic / Onions / Carrots / Turnips - Prep as directed. (Can be done up to 3 days ahead)

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Make

Preheat oven to 400F / 204C degrees.
Heat a Dutch oven over medium-high heat.
Add cooking oil and then garlic, onions, and lentils with a sprinkle of salt. Saute until onions are softened, ~3 minutes.
Add carrots and turnips and cook for another 3 minutes. Add flour and stir until it’s all mixed through.
Next add broth, milk, bay leaf, soy sauce, and peas. Bring to a boil (watch carefully because the milk will boil and spill over easily) and then simmer until the mixture starts to thicken, ~5 minutes. Season to taste with salt and pepper. If you like heat, add something spicy, like hot sauce, red pepper flakes, or harissa paste.
Cook until lentils are tender, and then remove bay leaf, and transfer into a baker (a 9”x9” / 22.5 cm x 22.5 cm baker works well for 4 servings), and cover with puff pastry / pie crust (if it’s too big, trim with scissors). Pinch edges closed.
If you want to do an egg wash for more golden browning, whisk an egg yolk with some water and brush onto puff pastry. Make a few slits with a knife and bake in the oven for 15 to 20 minutes, until golden. Enjoy warm, right out of the oven!

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