Lentils, mushrooms, and miso make this vegetarian pot pie super savory and rich.

Ingredients

• 1/4 cup olive oil, divided
• 2 large portobello mushroom caps, chopped (about 2 cups)
• 2 large carrots, peeled and sliced into rounds (about 2 cups)
• 2 medium yukon gold, yellow, or red potatoes, cut into 1/4-inch cubes (2 1/2 cups)
• 1 medium yellow onion, sliced (about 2 1/4 cups)
• 1 teaspoon kosher salt, divided, plus more for pastry
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 tablespoon dried rubbed sage
• 1 teaspoon fennel seeds
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 1/2 cups vegetable broth
• 1 1/2 cups cooked lentils (from 3/4 cup dried lentils or canned)
• 1 cup frozen sweet peas
• 2 tablespoons light white miso
• 1 (14-x 10-inch) frozen puff pastry sheet (such as dufour), thawed
• 1 tablespoon whole milk

Directions

1. Preheat oven to 400°F. Heat 2 tablespoons oil in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until golden and tender, about 5 minutes. Reduce heat to medium; add carrots, potatoes, onion, 1/2 teaspoon salt, and remaining 2 tablespoons oil. Cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds.
2. Reduce heat in skillet to medium-low; stir in flour, sage, fennel seeds, garlic powder, and smoked paprika; cook, stirring often, until fragrant, about 1 minute. Add broth, cooked lentils, peas, miso, and remaining 1/2 teaspoon salt. Increase heat to medium, and bring to a simmer. Cook until broth is thickened and vegetables start to soften, 5 to 7 minutes.
3. Pour filling into a 13- x 9-inch baking dish. Roll out puff pastry sheet to a 13 1/2- x 9 1/2-inch rectangle on a lightly floured surface. Gently roll pastry onto rolling pin, and carefully transfer to top of baking dish. Press pastry over filling, letting excess pastry come down sides of baking dish. Cut 4 (4-inch) slits horizontally across center of pastry, spacing each 2-inches apart. Brush top of pastry with milk, and sprinkle with additional salt.
4. Bake the pot pie until pastry is golden brown, 23 to 26 minutes. Let rest for at least 15 minutes before serving.