- Stand Mixer: Essential for mixing the biscuit dough efficiently and evenly.
- Cutting Board: Useful for cutting mushrooms, lentils, and preparing vegetables.
- Cheese Grater: To grate gouda cheese needed for the topping.
- Pie Dish (9-inch): The primary cookware used to bake pot pies.
- Baking Sheet: Useful for baking and cooling the pie crust if required.
- Measuring Cups & Spoons: For precise ingredient measurement, crucial in any recipe.
- Food Processor (optional): Can be used to process some of the vegetables or lentils more finely.
- Dutch Oven (5-quart): Ideal for sautéing mushrooms and other ingredients due to its heavy bottom.
- Mixing Bowls: Multiple bowls can be used to prepare different components separately.
- Parchment Paper Sheets: Useful when baking the biscuit topping or lining the pie dish for easy cleanup.
- Rolling Pin (optional): For rolling out biscuit dough if not using a food processor attachment with a blade.
1/2 cup lentils
1/4 teaspoon salt
1 ounce dried porcini mushrooms
2 tablespoons olive oil, divided
6 ounces fresh mushrooms, sliced
1 medium onion, chopped
1 carrot, cut into 1/4-inch-thick rounds
1 1/2 teaspoons dried sage
1/4 teaspoon dried thyme
1 large garlic clove, minced
2 tablespoons all purpose flour
2 medium Yukon Gold potatoes, peeled, cut into 1/2-inch chunks
4 teaspoons soy sauce
1 tablespoon tomato paste
1 cup plus 2 tablespoons all purpose flour
6 tablespoons yellow cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon salt
4 teaspoons chilled unsalted butter, diced
1/2 cup buttermilk
3/4 cup (packed) coarsely grated Gouda cheese about 3 ounces
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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