Mini Vegetarian Pot Pie with Sage Cornbread

Directions

FOR THE LENTIL FILLING

1. In a stockpot, over medium-high heat, heat the oil.

2. Add the potatoes, carrots and yellow onion. Sauté 4 to 5 minutes, just until the onion is translucent.

3. Add the lentils, 2 teaspoons sage, 1 teaspoon thyme, 1 teaspoon ginger, 1/2 teaspoon rosemary and 1/2 teaspoon salt, stirring into the vegetables. Add broth. Bring the ingredients to a boil, then reduce to a simmer and cover with a lid. Let simmer for 25 minutes, until the lentils are soft.

4. If mixture looks dry or the liquid has been absorbed by the lentils and vegetables, add 1⁄3 cup vegetable broth.

FOR THE CORNBREAD

5. Preheat the oven to 350 degrees.

6. In a medium-size bowl, whisk together the flour, cornmeal, 1 teaspoon sage, baking powder and 1/4 teaspoon salt.

7. In a separate bowl, whisk together the milk, egg, melted butter and maple syrup.

8. Into the dry ingredients, pour the wet ingredients and combine with a spoon, just until the ingredients are mixed together.

TO ASSEMBLE

1. Into the ramekins, evenly spoon the lentil mixture. On top of the lentil mixture in each ramekin, using an ice cream scooper, spoon about 2 tablespoons cornbread dough. Garnish with cheese, if desired.

2. Bake for 20 to 25 minutes. Serve warm.

For more texture in the filling, do not peel the potatoes.Substitute whole wheat flour for the white all-purpose flour, if desired.To make the cornbread dairy free, substitute almond or coconut milk for the whole milk To make the dish vegan, substitute an egg replacement like flax egg for the egg.Bake dish in a 13x9 pan, if desired.