Jan 25, 2017 (Last updated Aug 20, 2022) by Hannah Sunderani
Since everyone needs a warm and comforting dish mid-winter I’m bringing you these Mini Pot Pies with Black Lentil, Fennel and Thyme! These pot pies are exactly as they sounds; a blend of vegetables including fennel, celery, carrots, and potatoes with lentils and herby thyme – it’s a hearty and comforting veg-packed dish that’s healthy too. So you can feel guilt-free about succumbing to your yearning for pie. (And because eating salads all January isn’t going to fly with everyone else you’re cooking for.)
So, how did we make this classic dish healthier?
First, by cutting the amount of pastry in half. For this pot pie I’ve layered only the top with pastry. And contrary to belief it wasn’t because I forgot about that bottom layer; it was intentional. Typically, it’s the pastries in these dishes that are the most unhealthy part of pot pies, and so by lessening the amount we’re letting the veggies and beans take precedent. And let’s be honest – it’s the top layer of pastry that we all really love; with it’s flaky and crunchy golden outer. You know that saying, “everything in moderation”? I’m a strong believer in it! Case in point with this pie! And besides, the bottom layer of pastry is sort of a soggy mess – so best to skip it if you’re looking for a lighter dish.
Second, these pot pies are made as individual serving sizes, meaning that we have better portion control. I am the first to admit to having no will-power when it comes to seconds. Put a whole steaming pie in front of me and be prepared to grab your fencing gear before coming to the table. I’m ruthless with a fork! So these pot pies, in individual ramekins, serves two purposes; 1. to allow for better portion control, and 2. to save on hospital visits after jabbing Mitch for the slice I had silently proclaimed as my own. I mean, I did cook the pie, doesn’t that give me some sort of hierarchy for seconds? Say no more; these individual sized pots allows everyone to indulge guilt-free (and fear-free). My ramekins are from Ikea and are called VARDAGEN Pie Plates, which are 4 inches wide and 2 inches high. If you have these, or something similar, then you’re in the safe zone.
And thirdly, this dish is veg and legumes packed; making for a really healthy dinner. There’s no heavy cream or butter here, but a healthy mix of veg seasoned with herby thyme to make it pop in taste and flavour. Because healthy and delicious can co-exist! To make the pies, simply cook your veggies and lentil in a saucepan, transfer to ramekins, top with a layer of pie crust (store bought, pre-thawed) and pop in the oven for an hour. One episode of Gilmore Girls later and you’ve got a golden and bubbling veggie pot pie that even the Gilmore’s would eat their veggies for.
Hope you enjoy 🙂
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