INGREDIENTS
Filling
1/2 cup lentils
1/4 teaspoon salt
1 ounce dried porcini mushrooms
2 tablespoons olive oil, divided
6 ounces fresh mushrooms, sliced
1 medium onion, chopped
1 carrot, cut into 1/4-inch-thick rounds
1 1/2 teaspoons dried sage
1/4 teaspoon dried thyme
1 large garlic clove, minced
2 tablespoons all purpose flour
2 medium Yukon Gold potatoes, peeled, cut into 1/2-inch chunks
4 teaspoons soy sauce
1 tablespoon tomato paste
Topping
1 cup plus 2 tablespoons all purpose flour
6 tablespoons yellow cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons chilled unsalted butter, diced
1/2 cup buttermilk
3/4 cup (packed) coarsely grated Gouda cheese (about 3 ounces)