Jan 25, 2017 (Last updated Aug 20, 2022) by Hannah Sunderani
SinceĀ everyone needs a warm and comforting dish mid-winter I’m bringing you these Mini Pot Pies with Black Lentil, Fennel and Thyme!Ā TheseĀ pot pies areĀ 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 classicĀ dish healthier?Ā
First, by cutting the amount ofĀ pastry in half.Ā For this pot pie I’ve layered only the top with pastry.Ā And contrary to belief it wasn’t because I forgot about that bottom layer; itĀ was intentional. Typically, it’s the pastries in these dishes that areĀ the most unhealthy part of pot pies, and so by lessening the amount we’re letting the veggies and beans take precedent. AndĀ let’s be honest – Ā it’s the top layer of pastry that we all really love; with it’s flaky and crunchy golden outer. You know that saying,Ā “everything in moderation”? I’m a strong believer in it! Case in point with this pie! And besides, the bottom layer of pastry is sortĀ 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 toĀ seconds.Ā 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 aĀ fork! So these pot pies, in individual ramekins, servesĀ two purposes; 1.Ā to allow for better portion control, and 2. to save on hospital visits after jabbing Mitch for the slice I hadĀ silently proclaimed as my own. I mean, IĀ didĀ 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 calledĀ VARDAGEN Pie Plates, which are 4 inches wide and 2 inches high. If you have these, or something similar, thenĀ you’re in the safe zone.
And thirdly, this dish isĀ veg and legumes packed;Ā making for a really healthy dinner. There’s no heavy cream or butter here, butĀ a healthy mixĀ of veg seasoned with herby thyme to make it pop in taste and flavour. Because healthy and delicious can co-exist!Ā To make the pies, simply cook yourĀ veggies and lentil in a saucepan, transfer to ramekins, top with a layer of pie crustĀ (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 pieĀ thatĀ even the Gilmore’sĀ would eat theirĀ veggiesĀ for.
Hope you enjoy š
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