MUSHROOM AND LENTIL POT PIE WITH GOUDA BISCUIT TOPPING

Steps:

• Combine 3 cups of cold water, lentils and a pinch of salt in a medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, 25-30 minutes. Drain. Set lentils aside.
• Pour 3 cups of boiling water over porcini in medium bowl. Soak for 25 minutes. Remove porcini from soaking liquid, squeeze dry and chop coarsely. Reserve soaking liquid.
• Heat 1 T oil in large skillet over medium-high heat. Add fresh mushrooms. Saute 3 minutes. Add 1 T oil, onion, carrot, sage, and thyme. Saute 4 minutes. Add garlic and saute 30 seconds. Reduce heat to medium low.
• Mix flour into vegetables, cook 1 minute. Add porcini soaking liquid. Mix in porcini, potatoes, soy sauce and tomato paste. Cover, simmer until potatoes are tender, stirring occasionally, 13-15 minutes. Add lentils. Season with salt and pepper.
• Divide filling among four 2-cup oven-proof bowls.
• Can be made 2-days ahead. Bring to room temperature before continuing.
• Topping:.
• Preheat oven to 400°F
• Combine flour, cornmeal, baking powder and salt in food processor. Blend 5 seconds. Add butter and pulse until mixture resembles coarse meal.
• Add buttermilk and pulse until dough forms moist clumps.
• Turn dough out onto floured surface. Divide into four equal pieces. Shape each into a 2/3-inch thick disk.
• Set rounds atop filling. Top with cheese.
• Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.