Friday, 30 December 2011

Vegetable Pot Pie With Cornmeal Goat's Milk Brie Biscuit Topping


If Goat's Milk Brie doesn't get you I don't know what will. Any cheese can be used in the delicious, fluffy, cornmeal, biscuit topping but the brie just kind of called to me.... ya know?

This recipe is how I found my favourite food blog, The Curvy Carrot. She found the recipe in Bon Appetit and I've adapted it from there.

The gravy is one of those beautiful things for vegetarians, it's earthy and rich, almost meaty, thanks to the two types of mushrooms, while not being too heavy.

  • 1 cup lentils
  • 1/2 ounce dried porcini mushrooms (the size of the box)
  • 6-8 medium brown mushrooms (or whatever mushrooms you have)
  • 1 medium onion
  • 2 cloves of garlic, crushed
  • 1 medium carrot, chopped
  • good chunk of turnip, chopped
  • 2-3 large potatoes, chopped
  • big handful of swiss chard, chopped
  • 2 tbsp. flour
  • 3 sage leaves, minced
  • leaves from one thyme sprig 
  • leave from one rosemary sprig
  • 1 tbsp. soy sauce
  • 1 tbsp. tomato paste
Boil the lentils according to package instructions. In the meantime, add 3 cups of boiling water to the dried mushrooms in a bowl and set aside to plump for 25 minutes. Squeeze mushrooms out and chop. SAVE LIQUID!

Add some olive oil, mushrooms (fresh and rehydrated), onion and garlic to a pan over medium heat, and stir fry for 3 minutes. Next add potatoes, turnip, carrot (whatever root veg you like/ have) and swiss chard. Stir fry for 4 minutes. Stir in flour, sage, thyme, rosemary and cook for one minute. 

Now add the reserved mushroom liquid, soy sauce and tomato paste, stir and cover until root veg is tender (15-20 min). Add lentils, salt and pepper and add to an overproof dish (or dishes).

Cornmeal Goat's Milk Brie Biscuit Topping

  • 1 cup + 2 tbsp. flour
  • 6 tbsp. cornmeal
  • 1 + 1/4 tsp. baking powder
  • 4 tbsp. chilled salted butter, cubed
  • 1/2 cup buttermilk
  • a tonne of cheese, I used probably a cup.
Whisk together dry ingredients, add butter and mix with your hands until it looks like crumbs. Add buttermilk, cheese and stir. Flour your hands and lift onto your pot pie filling.

Bake at 400 F for 30 minutes or until toothpick comes out of topping clean.

Eat with gusto!

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