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Week of 3/13/17

Irish Pot Pie
with lentils, carrots and turnips

Active: 25 min Total: 45 min
Original GF Paleo Vegetarian
Irish Pot Pie
This Irish pot pie is packed with lentils and veggies and makes a hearty dinner for St. Patrick's Day. First featured in 2015, this meal is sure to bring you luck and warmth on a cold winter day.
Smarts: Frozen store-bought pie crust or puff pastry makes quick work of this meal. Just follow the thawing instructions on the package.
Tags
Budget, Freezer Friendly
Proteins
Beans, lentils
Cuisines
European - Northern
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148

Ingredients

Metric
Servings:
4
Irish Pot Pie:
  • Lentils, uncooked - 1/2 cup
  • Puff pastry or pie crust - 1
  • Onions, medium - 1 , chopped
  • Carrots - 1 lb , chopped
  • Turnips - 2 , diced
  • Garlic - 3 cloves , chopped
  • Oil, cooking - 1 Tbsp
  • Flour, all-purpose - 2 Tbsp
  • Peas, frozen or canned - 1 cup
  • Stock, any type - 2 cups
  • Milk - 1 cup
  • Bay leaves - 1
  • Soy sauce, low-sodium - 1 Tbsp

Prep

  1. Lentils - Combine with 4x the amount of water and soak, ideally overnight. (Can be done up to 1 day ahead)
  2. Puff pasty or pie crust - Thaw according to package instructions.
  3. Onions / Carrots / Turnips / Garlic - Prep as directed. Combine onions and garlic in one container. Store carrots and turnips in another. (Can be done up to 3 days ahead)

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Make

  1. Preheat oven to 400F / 204C degrees.
  2. Heat a Dutch oven over medium-high heat.
  3. Add cooking oil and then garlic, onions, and lentils with a sprinkle of salt. Saute until onions are softened, ~3 minutes.
  4. Add carrots and turnips and cook for another 3 minutes. Add flour and stir until it’s all mixed through.
  5. Drain peas if using canned or defrost in the microwave if using frozen.
  6. Add peas stock, milk, bay leaf and soy sauce to Dutch oven. 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 some salt and pepper. If you like heat, add something spicy, like hot sauce, red pepper flakes or harissa paste.
  7. 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.
  8. If you want to do an egg wash for more golden browning, whisk an egg yolk (not included in ingredients list) 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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