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Mushroom and Lentil Pot Pies with Gouda Biscuit Topping

Ivy Manning
  • 2 minutes
  • Serves 4

INGREDIENTS

1

Carrot

1

Garlic clove, large

1/2 cup

Lentils

6 oz

Mushrooms, fresh

1

Onion, medium

1 oz

Porcini mushrooms, dried

1 1/2 tsp

Sage, dried

1/4 tsp

Thyme, dried

2

Yukon gold potatoes, medium

1 tbsp

Tomato paste

4 tsp

Soy sauce

1 1/4 tsp

Baking powder

6 tbsp

Cornmeal, yellow

20 tbsp

Flour

3/4 tsp

Salt

2 tbsp

Olive oil

4 tbsp

Butter, unsalted

1/2 cup

Buttermilk

3/4 cup

Gouda cheese, packed