Lentil Veggie Pot Pie with Sweet Potato Crust

This month’s Recipe Redux challenge began with quite a fun little game! In honor of closing out 2016, we were instructed to grab the nearest cookbook and turn to page 16, 21, 216 or a combo of 2-0-1-6 and redux that recipe.

Being in my kitchen when I read this, I reached for the Throwdown with Bobby Flay cookbook that my mother-in-law had gotten me years ago. While I absolutely loved that show and watch my fair share of Beat Bobby Flay these days, the cookbook has been more like decoration since we moved into our house 2 years ago! Time to dust it off and get creative!

I waited until Tim was home from work to increase the excitement and turned to page 216. I landed on the Chicken Pot Pie episode of Throwdown. Bobby had won (shocker) but after I reduxed his chicken pot pie into a veggie pot pie, Tim and I think I could take him down in a vegetarian throw-down!!

I won’t lie and say you can whip this up on a Wednesday during a long work week, but taking the time when you can is absolutely worth it. Take some time next week during your holiday break or on New Year’s weekend to cook. If not, being that yesterday was the first day of winter, we have some days to get snowed in coming up, which will be perfect to take time to make this warm and comforting meal!

What I was most nervous about here was the dough. I am clearly not a pastry chef, having made pie crust only once before. I used a mixture of mostly whole wheat pastry flour and some organic, Italian imported, 00 flour (the kind I love for homemade pasta!) and blended with Earth Balance brand buttery spread. I plan to remake with coconut oil soon and will update with how it goes!

I was nervous using vegan butter and the wheat flour consistency wise, but was successful the first time I tried! Don’t worry, I don’t have one of those fancy pastry cutters for cutting the butter into the flour either. I just used my potato masher and it allll worked out fine! It may seem like you aren’t getting the right consistency but once you dump the dough on the floured counter and knead, everything comes together.

After making the dough and throwing it in the fridge, you’ll prep all of your veggies. I prefer to dice pretty finely, but go with bigger pieces if you prefer larger and more crisp chunks in your pot pies.

The filling takes a bit of TLC. Normally when things are cooking on the stove for awhile I take time to clean up and prep another dish but, if you don’t pay attention, it may start to stick to the pot. Give it a stir every 4-5 minutes at least!

Once it’s done you’ll be able to roll out the dough, cut it to fit your ramekins, and fill them up about 3/4-7/8 of the way with your mixture.

If you don’t keep the dough in the fridge at least a couple of hours, it may not seal well over the ramekin. I learned this the hard way. If you’re low on time, throw in the freezer for a half hour and then transfer to the fridge for another half hour. Be sure when you lay the dough over that you press and seal around the sides well and that you don’t just push into the top – this will cause the dough to break.

You can pop them right in the oven and bake for a short 18-20 minutes!

Let them cool for about 5 before trying to dig in. Also, let it cool more after you fill your first spoonful. It is deceivingly more steamy than it looks! The benefit? Eating more slowly because we all know that is good for us 🙂

I hope you enjoy this pot pie as much as my family and I already do!!

Lentil Veggie Pot Pie with Sweet Potato Crust

Serves 8-10. Contains Eggs.

Sweet Potato Crust Ingredients

  • 2 C whole wheat pastry flour
  • 1 1/4 C organic 00 flour (or unbleached all-purpose)
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 C (2 sticks) vegan butter, cut into pieces, cold*
  • 1 large egg
  • 1/2 C unsweetened soy milk
  • 1 C sweet potato puree (from large baked sweet potato)
Filling Ingredients
  • 2 Tbsp vegan butter*
  • 1 medium onion, diced (about 1 1/4 C)
  • 3 cloves garlic, minced
  • 1/4 C organic 00 flour (or unbleached all purpose)
  • 4 C unsweetened soy milk, warm
  • 6 ounces mixed mushrooms, finely chopped (I used cremini & baby bella)
  • 2 large carrots, finely diced
  • 1 medium leek, quartered lengthwise and thinly sliced (about 1 1/4 C)
  • 1 1/2 C frozen peas
  • 3 C cooked (or low-sodium canned) lentils
  • 1 tsp thyme
  • 1 tsp crushed red pepper
  • 1/2 tsp freshly ground black pepper
  • 1 egg beaten as egg wash for crust

*can use grass-fed butter if not vegan; if you use coconut oil, let me know how it is in comments!

  • For crust, in a large bowl stir flour, salt and pepper together before cutting in the butter. The mixture should form a course meal. Whisk the egg, soy milk and sweet potato together before adding to the flour mixture. Stir well with a rubber spatula until well incorporated. Pour mixture on a floured surface and need until dough is no longer sticky and slightly smooth. Form a ball and flatten before wrapping in plastic and placing in the refrigerator. Chill for at least 2 hours.
  • Preheat oven to 375 degrees as you prepare the filling.
  • Melt butter in a medium-large saucepan over high heat. Add the onion, cover and let cook about 5 minutes, until soft. Add garlic and cook an additional minute. Add carrots and leeks plus 1/2 C of the soy milk, stir, and cover for 5 minutes.
  • Add the flour to the mixture and stir occasionally until a light brown color is formed. Then, slowly whisk in the rest of the milk and reduce heat to medium. Add thyme and peppers. Cook 20-30 minutes, until thickened. If it becomes too thick, add extra milk or water to thin.
  • Once thickened, add the peas, mushrooms and lentils. Stir well and reduce to a simmer.
  • Cut dough in half and roll each half separately on a floured surface to about 1/8 inch thick. Cut circles slightly larger than the ramekin tops (mine are 4×2.5 inch).
  • Fill bowls or ramekins 3/4-7/8 full and cover with dough rounds. Press around edges to seal and cut several small slits in the center of the dough for ventilation.
  • Place the bowls on a baking sheet and bake until crust is golden brown, about 18 minutes for 4 inch ramekins. Let sit 5 minutes before serving.

Enjoy! And check out the other Recipe Redux posts
for this month’s theme via the link below.

What is your favorite winter comfort food?



8 thoughts on “Lentil Veggie Pot Pie with Sweet Potato Crust

  1. Pingback: Simple Vegan Chocolate Truffles | Kelly Jones | Philadelphia Sports Nutrition

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