Savory Lentil and Mushroom Pot Pie

Savory Lentil and Mushroom Pot Pie is a hearty, plant-based comfort dish packed with protein-rich lentils, umami mushrooms, and a flaky crust. Here’s how to make it!

Ingredients

For the Filling:

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

2 cups mushrooms, sliced (cremini, button, or portobello)

1 large carrot, diced

1 rib celery, diced

1 cup cooked lentils (brown or green)

1 teaspoon fresh thyme (or ½ teaspoon dried)

1 teaspoon fresh rosemary (or ½ teaspoon dried)

1 teaspoon smoked paprika (optional)

2 tablespoons tomato paste

1 ½ cups vegetable broth

1 tablespoon soy sauce or tamari

1 tablespoon cornstarch (mixed with 2 tablespoons water for thickening)

Salt and black pepper, to taste

For the Crust:

1 sheet puff pastry (store-bought or homemade, thawed if frozen)

1 tablespoon plant-based milk (for brushing)

Instructions

Preheat Oven: Set to 400°F (200°C).

Sauté Veggies: In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until fragrant (2-3 minutes).

Add Mushrooms & Veggies: Stir in mushrooms, carrot, and celery. Sauté until mushrooms release moisture and soften (5-7 minutes).

Season & Add Lentils: Mix in thyme, rosemary, smoked paprika, and tomato paste. Stir well, then add lentils.

Simmer: Pour in vegetable broth and soy sauce. Simmer for 5 minutes, then stir in the cornstarch slurry to thicken. Adjust seasoning with salt and pepper.

Assemble Pie: Transfer the filling to a greased pie dish or individual ramekins. Place the puff pastry over the top, pressing edges down. Cut small slits for steam. Brush with plant-based milk.

Bake: Bake for 20-25 minutes or until the crust is golden brown and puffy.

Serve: Let cool for a few minutes, then enjoy!

Tips for the Best Pot Pie

Make it Creamy – Stir in ¼ cup plant-based milk or cashew cream for a richer filling.

Customize the Veggies – Add peas, potatoes, or kale for extra texture.

No Puff Pastry? – Use a pie crust or even biscuit dough for a different take.

Nutritional Value (Per Serving, Approximate)

Calories: ~350-400 kcal

Protein: ~12g

Carbs: ~45g

Fat: ~15g

Fiber: ~8g