Vegetarian Pot Pie with Lentils

Prep Time: 40 minutes Cook time: 20 minutes
Serves 8

2 tablespoon olive oil
½ medium red onion, diced
4 garlic cloves, minced
1 cup green lentils, dried
2 tablespoons fresh sage (or 1 tablespoon dried)
1 medium sweet potato, peeled, cubed
4 ounces fresh green beans, chopped
8 ounces mushrooms, sliced, roughly chopped
2 teaspoons thyme
1 tablespoon Dijon mustard
½ teaspoon black pepper
4 cups water
Tablespoon Better than Bouillon
2 tablespoons soy sauce
¼ cup milk (plant-based optional)
2 tablespoons flour
1 can Pillsbury biscuit (16 oz)


  1. Heat olive oil in a saucepan over medium heat.
  2. Pan fry the sage until it’s slightly crispy on the edges about 3 minutes. Remove from heat and put on a toweled plate to absorb the excess oil.
  3. Add onion and garlic and sauté for 3-5 minutes until the onions are translucent.
  4. Add the sweet potato, green beans and sauté for 3 minutes.
  5. Add the mushrooms and sauté for 2 minutes.
  6. Add the lentils, sage, thyme, mustard and black pepper and sauté for 1 minute.
  7. Add the water, better than bouillon gel, and soy sauce.
  8. Cover with a lid and cook for 30 minutes. Add more water if needed, you’ll want the lentils to be al dente and they absorb a lot of water.
  9. Taste and add salt if needed.
  10. Preheat the oven to 350F or use the suggested temperature on the biscuit directions.
  11. In a small bowl mix the milk with flour until smooth. Stir into the lentil mixture and cook until thickened.
  12. Pour into a baking pan that fits at least 1 ½ quarts (6 cups).
  13. Pop open the can of biscuit. Separate the biscuits and place on top of the mixture in an even layer.
  14. Bake for 20 minutes until the biscuit is browned.
  15. Allow to cool for a few minutes before serving.

Recipe inspired from Sharon Palmer’s Savory Vegan Lentil Mushroom Pie with Sage. Her version is vegan and provides a recipe for the pastry but I love the time hack of using biscuit instead.

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