There are very few foods I have to give up as a vegetarian. Hamburgers, yes. Steak, tragically, yes. But pot pie? No.
Porcini mushrooms give this gravy its brown, meaty goodness. There are lentils for protein, as well as the usual assortment of pot pie vegetables. I made a pie crust for a flaky top, but the original recipe called for biscuit topping, which is arguably just as delicious. We ate this with a simple green salad and some of a loaf of Italian bread I baked earlier in the day.
Andy made oatmeal lace cookies to fill with the remaining ganache for yesterday; upon discovering that there was no vanilla extract, he rifled through the alcohol cabinet and triumphantly unearthed some Irish cream liqueur. This was a very, very good thing.