Lentil Veggie Pot Pie with Sweet Potato Crust

Looking for a delicious vegetarian dish to cook up for Thanksgiving? Look no further! Kelly Jones, MS, RD, CSSD has you covered!

 

 

 

 

 

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!

Directions:

  • 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.

Kelly Jones, MS, RD, CSSD, LDN, is a board-certified sports dietitian in the greater Philadelphia area. As a media spokesperson, speaker, consultant, and nutrition coach, her expertise lies in performance nutrition, fitness club programming, and intuitive eating. Kelly is the co-creator of the virtual course Fit Fueling: Mindful Eating for Active Females. Visit Kelly’s blog for recipes, fitness nutrition tips, and more. Connect with Kelly on TwitterInstagram, and Facebook.

Share your experience/comments.

*

Subscribe To Our Newsletter

Join the Philly Area Yoga mailing list to get updates on local yoga and wellness events inlcuding retreats, yoga teacher training, and more.

You have successfully subscribed. Check your Inbox for our confirmation email and complete our double opt-in processes. Thanks!