Sweet Potato-Lentil Pot Pie with a Corn Biscuit Crumble Topping



1 Tbsp extra virgin olive oil

1 onion, chopped

2 cloves garlic, minced

1 large sweet potato, peeled and diced into 1” pieces

1 small red pepper, seeded and chopped

1 cup red lentils

2-3 cups broth (as needed; see instructions)

1 tsp each: cumin, mild curry powder, coriander

1/2 tsp smoked paprika (or use regular if you don’t have smoked)

1 cup fresh or frozen corn kernels

Corn Biscuit Crumble Topping

3 cups Erewhon Corn Flakes

1/2 cup Ricki’s all-purpose gluten-free flour mix (or your favorite GF all-purpose flour)

2 Tbsp whole psyllium husks

1 tsp gluten-free baking powder

1/4 tsp fine sea salt, or to taste

1/2 cup vegetable broth or stock

1/4 cup sunflower or other light-tasting oil, preferably organic


Make the filling

Spray a large (6-8 cup) casserole dish with nonstick spray or grease lightly with oil.

In a large nonstick pot or Dutch oven, heat the oil over medium heat and add the onion. Sauté until translucent, 5-7 minutes. Add the garlic, sweet potato and pepper, and sauté until onions are browned, stirring frequently, another 7-10 minutes.

Add the lentils, broth and seasonings and stir; bring to a boil. Lower heat, cover the pot and simmer until the potato is soft and lentils begin to break down, 30-40 minutes, stirring occasionally. The mixture will be thickened and soupy, though most of the liquid will be absorbed. Add the corn, then turn the filling into the prepared casserole. Set aside while you prepare the biscuit topping.

Preheat oven to 375F.

Make the biscuit topping

In the bowl of a food processor, combine the corn flakes, flour, psyllium, baking powder and salt and process until the texture of fine cornmeal (there should be no pieces of cereal visible). Drizzle the broth and oil in a ring over the dry ingredients and process again until combined.

Using a tablespoon or your fingers, dollop the sticky dough over the top of the filling in the casserole dish (it’s okay if there are some spots left uncovered). Bake for 40-50 minutes, until the biscuit topping is lightly browned and the filling is bubbly.

Source: Ricki Heller