Mushroom and Lentil Pot Pies with Gouda Biscuit Topping

Ingredients for Mushroom and Lentil Pot Pies with Gouda Biscuit Topping

• 80g lentils

• 1/4 teskedar salt

• 30g dried porcini mushrooms

• 2 matskedar olivolja, delad

• 170g fresh mushrooms, sliced

• 1 medium onion, chopped

• 1 carrot, cut into 1/4-inch-thick rounds

• 1 1/2 teaspoons dried sage

• 1/4 teaspoons dried thyme

• 1 large garlic clove, minced

• 2 tablespoons plain flour

• 2 medium Yukon Gold potatoes, peeled, cut into 1/2-inch chunks

• 20ml soy sauce

• 1 matsked tomatpuré

• 130g plus 2 tablespoons plain flour

• 6 tablespoons yellow cornmeal

• 1 1/4 teaspoons baking powder

• 1/2 teskedar salt

• 4 teaspoons chilled unsalted butter, diced

• 120ml buttermilk

• 180ml (packed) coarsely grated Gouda cheese about 90g

Combine 725ml cold water, lentils, and 1/4 teaspoons salt in medium saucepan; bring to boil. Reduce heat, cover, and simmer until lentils are tender, 25 to 30 minutes. Drain; set lentils aside.

Pour 725ml boiling water over porcini in medium bowl; soak 25 minutes. Remove porcini from soaking liquid, squeeze dry, and chop coarsely. (Reserve soaking liquid.)

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add fresh mushrooms. Sauté 3 minutes. Add 1 tablespoon oil, onion, carrot, sage, and thyme. Sauté 4 minutes. Add garlic; sauté 30 seconds. Reduce heat to medium-low. Mix flour into vegetables; cook 1 minute. Add porcini soaking liquid. Mix in porcini, potatoes, soy sauce, and tomato paste. Cover; simmer until potatoes are tender, stirring occasionally, 13 to 15 minutes. Add lentils; season with salt and pepper. Divide filling among four 2-cup ovenproof bowls. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature before continuing.

Preheat oven to 204°C. Combine flour, cornmeal, baking powder, and salt in processor; blend 5 seconds. Add butter; pulse until mixture resembles coarse meal. Add buttermilk; pulse until dough forms moist clumps. Turn dough out onto lightly floured surface. Divide into 4 equal pieces; shape each into 2/3-inch-thick disk. Set rounds atop filling; top with cheese.

Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.

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