Cookbook

LuAnn's Lentil Potpie :rectnt

LuAnn's Lentil Potpie

Sass, here is my (original) recipe that DH raved over so much. I made a TRIPLE recipe of this potpie for Sabbath lunch (what we call "dinner"), using 3 cups of lentils etc. and the nine of us finished all but about half of a single serving, scraped from the corners of the pan! AND, DH said I could make it again for supper! This rustic potpie makes a satisfying, "well-balanced" vegetarian meal, when combined with a colorful garden salad.

Makes one 2-quart casserole dish; about 6 generous servings.

Ingredients:

Filling (see Parting Shots, below):
1 cup uncooked lentils, rinsed and drained
2 1/4 cups water
1 1/2 teaspoons McCormick's Steak Seasoning
1 Tablespoon (scant) vegetarian beef-style seasoning
1 Tablespoon (scant) reduced-sodium soy sauce
1/2 teaspoon dried sage (or poultry seasoning)
1 clove garlic minced
1 large carrot, well scrubbed, halved, then cut crosswise in 1/2-inch slices
1 large celery rib, halved, then cut crosswise in 1/2-inch slices
1 large onion, coarsely chopped
1 medium-large (or 2 small) thin-skinned potatoes (yellow or red), well-scrubbed, then cut in 1/2-to 3/4-inch cubes
Cashew Cream:
3/4 cup water
1/3 cup raw cashews
Pastry (I bought ready-to-bake pastry from our local natural foods bakery, made without shortening etc):
1 1/2 cups unbleached OR whole wheat pastry flour (or a combination)
1/2 cup transfat-free shortening OR canola oil or coconut oil
1/3 cup water (OR combination water and soymilk)
3/4 teaspoon salt

Instructions:

In a medium saucepan, combine lentils and 2 1/4 cups water; bring to a boil over high heat, then reduce heat to medium, cover and boil gently for 15 minutes.
Meanwhile, prepare the vegetables.
After the lentils have cooked for 15 minutes, add the prepared vegetables: return to a boil over high heat, then reduce heat to medium and boil gently for 10 to 15 more minutes, or until the lentils are tender, but not yet disintegrating, and the vegetables are JUST tender (they will finish cooking in the oven).
Preheat oven to 375ºF.
In a blender container, make the cashew cream by combining the 3/4 cup of water and cashews; blend until completely smooth, then stir into the lentils.
Pour the mixture into a 2-quart baking dish.
Unfold, or roll out ready-to-bake pastry for 1 1/2 single crusts, or prepare pastry, using ingredients shown above and following standard method. (Dimensions of rolled pastry should be 2 inches longer and wider than pan).
Poke center of pastry with tines of a fork or cut a decorative pattern in center to create vents.
Carefully transfer pastry to the baking pan, positioning over top to completely cover lentils, with an approximate 1-inch border around edges.
Trim or fold edges, crimping or pressing with the tines of a fork to seal.
(If desired, you can brush top with milk to aid browning; I did not).
Bake potpie in the preheated oven for 20 to 30 minutes.
Reduce oven temperature to 350ºF and continue baking for another 10 minutes, or until top is light golden.
Serve hot.


For added chewy texture and protein, I often add one (8-ounce) package of pre-cooked tempeh (a minimally processed soy product - NOT "veggie meat"), cut in 1/2-inch cubes, to the lentil mixture; however, I did not have any on hand yesterday, so omitted it this time.

Original recipe by LuAnn Bermeo, author of Amazing Meals I and II, published by Lithotech, 2007.

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