Sense of Home Kitchen
Pork, Mushroom and Lentil Pot Pie with Gouda Biscuit Topping
~Sense of Home Kitchen, adapted, almost beyond recognition, from Bon Appétit, November 2010
This recipe can be made in individual pots or in one dish with the crust over the whole thing. Chicken chunks and stock would be equally good, as would a variety of vegetables, but I love the mushrooms and sherry and think they are a must, you be the judge.
6 - 8 servings
Filling:
1/2 cup uncooked lentils
1/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced
8 ounces fresh mushrooms, sliced (approximately 2 cups)1 large carrot, cut into 1/4-inch-thick rounds
1 stalk celery, diced
2 teaspoons dried, rubbed sage
1/2 teaspoon dried thyme leaves
1 large garlic clove, minced
2 tablespoons all purpose flour
2 1/4 cups pork stock
1/4 cup dry sherry
2 medium Red potatoes, peeled, cut into 1/2-inch chunks (approximately 1 1/2 cups)
4 teaspoons soy sauce
1 tablespoon tomato paste
2 cups cooked, shredded pork
Salt and Pepper
Topping:
1 cup plus 2 tablespoons all purpose flour
6 tablespoons yellow cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons chilled unsalted butter, diced
1/2 cup buttermilk
1 cup (packed) coarsely grated Smoked Gouda cheese, divided
1 tablespoon dried parsley
For Filling:
Combine 3 cups cold water, lentils, and 1/4 teaspoon salt in medium saucepan; bring to boil. Reduce heat, cover, and simmer until lentils are tender, approximately 25 minutes. Drain; set lentils aside.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy large skillet over medium-high heat. Add diced onion and sauté until it starts to look translucent, add fresh sliced mushrooms and sauté 2 minutes more, add carrot, celery, sage and thyme; sauté for another 3 minutes. Add garlic and sauté 1 minute, stirring often. Reduce heat to medium-low. Mix flour into vegetables; cook 1 minute. Add pork stock, sherry, potatoes, soy sauce, and tomato paste. Cover; simmer until potatoes are almost tender, stirring occasionally, approximately 12 minutes. Add cooked, shredded pork and heat through, about 3 minutes. Add lentils; season with salt and pepper. Divide filling among eight 1-cup ovenproof bowls (do not overfill or some of the juices will be lost during cooking). DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature before continuing.
For Topping:
Preheat oven to 400 degrees F. Combine flour, cornmeal, baking powder, and salt in processor; blend 5 seconds. Add butter, pulse until mixture resembles coarse meal. Add buttermilk and 1/2 cup of Gouda; pulse until dough forms moist clumps. Turn dough out onto lightly floured surface. Divide into 8 equal pieces; shape each into a disk just larger than the top of the baking cup. Butter the top edge of the baking cups. Set rounds atop baking cups, letting the dough overlap and pressing down slightly. Sprinkle each round with a small amount of dried parsley.
Bake pot pies on a baking sheet for 15 minutes. Divide remaining Gouda cheese between the cups and top biscuit with a small mound of cheese. Continue baking until tester inserted into biscuit topping comes out clean, about 10 minutes more.
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