Rustic Mushroom Harvet Pot Pie

Creamy stew of mushrooms, lentils, potatoes, parsnips, carrots, and herbs topped with a flaky crust, and side of grapes

Calories: 440, Protein: 10 g, Fat: 18 g, Sat. Fat: 4 g, Sodium: 430 mg, Fiber: 11 g

Prep Time: 20 to 25 minutes Cook time: 50 to 60 minutes Yield: 6 servings; 1 pot pie with a side of grapes Difficulty level: Intermediate

Ingredients

Prepare

1. In a blender, combine 1 cup vegetable broth and the cooked lentils. Blend until smooth.
2. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until deeply browned.
3. Add the onion and cook for 4 to 5 minutes, or until softened.
4. Stir in the garlic, thyme, salt, and pepper. Cook for 30 seconds, until fragrant.
5. Sprinkle the flour over the vegetables and stir constantly for 1 minute. Slowly whisk in the remaining 3 cups of vegetable broth until smooth.
6. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes, allowing the mixture to thicken.
7. Stir in the lentil puree, carrots, parsnips, and potatoes. Simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender and the filling is thick and creamy.
8. Remove and discard the thyme sprigs and stir in the rosemary just before serving.
9. Divide the warm mushroom filling evenly among 6 shallow bowls.
10. Top each bowl with 1 puff pastry circle.
11. Serve with about ½ cup grapes on the side. Enjoy immediately!

1. Preheat the oven to 375 degrees Fahrenheit or use the temperature recommended by the manufacturer. Thaw the puff pastry at room temperature for 15 to 20 minutes.
2. Cut each pastry sheet into 6 circles with a 2 ½-inch round pastry cutter.
3. Place the circles on a parchment-lined baking sheet. Brush each circle evenly with egg wash.
4. Bake the pastry circles until they are puffed and golden brown. Note: Follow the baking time and temperature instructions on the package, or bake for 18 to 23 minutes. Once the puff pastry circles are golden and puffed, remove them from the oven and let them cool for a few minutes.

1. Rinse the lentils under cold water and remove any debris.
2. In a small saucepan over medium heat, combine the lentils, water, vegetable base, parsley sprigs, bay leaf, and black pepper.
3. Simmer for 15 to 20 minutes, or until the lentils are tender. Drain any excess liquid. Remove and discard the parsley sprig and bay leaf. Keep warm until ready to use.
4. *See chef tips for leftover suggestions.

Extra Lentils? Add cooked lentils to soups, salads, grain bowls, or tacos for an easy protein boost.
Make Ahead: The filling can be prepared up to 2 days in advance and refrigerated until ready to reheat and serve.
Mushroom Variety: Try a mix of cremini, shiitake, and button mushrooms for deeper flavor.
Extra Puff Pastry: Cut leftover pastry into strips, sprinkle with cinnamon sugar or grated Parmesan, and bake until golden for an easy snack or garnish.
Family-Style Idea: Serve the filling in a large bowl, with a platter of puff pastry rounds on the side, so everyone can build their own pot pie.
Freezer Friendly: Freeze the cooled filling in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make It Festive! Use pumpkin-, leaf-, or apple-shaped cookie cutters to make seasonal puff pastry toppers. Smaller shapes will bake more quickly.