Mushroom and Lentil Pot Pies with Gouda Biscuit Topping

Ingredients

• 1 cup flour 
• 2 tablespoons flour 
• 1.3 teaspoons double-acting baking powder 
• 4 teaspoons butter unsalted diced chilled
• 0.5 cup buttermilk 
• 1  carrots cut into 1/4-inch-thick rounds
• 1 ounce the following: parmesan rind) dried
• 1.5 teaspoons sage dried
• 0.3 teaspoon thyme dried
• 6 ounces mushrooms fresh sliced
• 1 large garlic clove minced
• 0.8 cup gouda cheese packed grated ()
• 0.5 cup lentils 
• 2 tablespoons olive oil divided
• 1 medium onion chopped
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 4 teaspoons soya sauce 
• 1 tablespoon tomato paste 
• 6 tablespoons cornmeal yellow
• 2 medium yukon gold potatoes peeled cut into 1/2-inch chunks

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• pot

Directions

1. Combine 3 cups cold water, lentils, and 1/4 teaspoon salt in medium saucepan; bring to boil. Reduce heat, cover, and simmer until lentils are tender, 25 to 30 minutes.
2. Drain; set lentils aside.
3. Pour 3 cups boiling water over porcini in medium bowl; soak 25 minutes.
4. Remove porcini from soaking liquid, squeeze dry, and chop coarsely. (Reserve soaking liquid.)
5. Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
6. Add fresh mushrooms. Saut 3 minutes.
7. Add 1 tablespoon oil, onion, carrot, sage, and thyme. Saut 4 minutes.
8. Add garlic; saut 30 seconds. Reduce heat to medium-low.
9. Mix flour into vegetables; cook 1 minute.
10. Add porcini soaking liquid.
11. Mix in porcini, potatoes, soy sauce, and tomato paste. Cover; simmer until potatoes are tender, stirring occasionally, 13 to 15 minutes.
12. 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.
13. Preheat oven to 400F.
14. Combine flour, cornmeal, baking powder, and salt in processor; blend 5 seconds.
15. Add butter; pulse until mixture resembles coarse meal.
16. 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.
17. Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.
18. Per serving: 475 calories, 11 g fat, 10 g fiber