Description
This Vegan French Onion Shepherd’s Pie with Lentils & Cauliflower Potato Mash is a wholesome, comforting dish that combines rich caramelized onions and savory lentils with a creamy, cheesy cauliflower and potato topping. Perfect for a hearty family meal, this vegan recipe is packed with flavor and nutrients, offering a delicious plant-based twist on a classic shepherd’s pie.
Ingredients
Scale
French Onion and Lentil Base
- 2 tbsp olive oil
- 4 large onions, thinly sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp tomato paste
- 1 cup French green lentils, rinsed
- 2 tbsp sherry vinegar
- 2 tbsp tamari or soy sauce
- 4 cups vegetable stock
- Salt and freshly ground black pepper, to taste
Cauliflower Potato Mash
- 2 cups cauliflower florets
- 2 cups peeled and diced potatoes
- 2 cloves garlic, smashed
- 2 tbsp vegan butter
- 1/4 cup unsweetened non-dairy milk
- 2 tbsp nutritional yeast
- Salt and freshly ground black pepper, to taste
Garnish
- Fresh thyme leaves, for garnish
- Drizzle of olive oil
Instructions
- Prepare the French Onion and Lentil Base: Heat olive oil in a large pot over medium heat. Add the thinly sliced onions and sauté, stirring frequently, until soft and deeply caramelized, which should take about 45 to 60 minutes. If the onions start to stick, deglaze the pot with a splash of water.
- Add Aromatics: Stir in minced garlic, dried thyme, and bay leaf, cooking for about 30 seconds until fragrant.
- Enhance Flavor: Mix in tomato paste and cook for 1 minute to deepen the flavor.
- Add Lentils and Seasonings: Stir in the rinsed French green lentils, sherry vinegar, and tamari or soy sauce, ensuring everything is well combined.
- Simmer with Stock: Pour in the vegetable stock, season with salt and freshly ground black pepper to taste, and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook until the lentils are tender, about 25 to 30 minutes. Remove the bay leaf after cooking.
- Transfer to Baking Dish: Pour the lentil and onion mixture into a prepared baking dish and spread evenly.
- Prepare Cauliflower Potato Mash: In a pot, boil cauliflower florets, peeled and diced potatoes, and smashed garlic cloves until tender, approximately 15 to 20 minutes. Drain well and return the vegetables to the pot.
- Mash Vegetables: Add vegan butter, unsweetened non-dairy milk, nutritional yeast, salt, and pepper. Mash everything together until you achieve a smooth, creamy consistency. Adjust seasoning as needed.
- Assemble and Bake: Preheat the oven to 375°F (190°C). Evenly spread the cauliflower potato mash on top of the lentil onion base in the baking dish.
- Finish and Garnish: Drizzle olive oil over the top and sprinkle fresh thyme leaves for garnish.
- Bake: Place the baking dish in the oven and bake for 25 minutes or until the mash is lightly browned on top. For extra crispiness, broil the dish for an additional 2 to 3 minutes, watching carefully to prevent burning.
- Rest and Serve: Remove from the oven and let the shepherd’s pie rest for 5 minutes before serving. This helps the layers set and the flavors to meld.
Notes
- Caramelizing the onions slowly is key to developing a rich, deep flavor.
- If you prefer a thicker lentil base, you can reduce the vegetable stock slightly before transferring to the baking dish.
- The nutritional yeast adds a cheesy flavor to the mash, but you can omit it if unavailable.
- Feel free to use any non-dairy milk of your choice such as almond, soy, or oat milk.
- To make this recipe gluten-free, ensure the tamari or soy sauce is certified gluten-free.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
