Description
This Vegan French Onion Shepherd’s Pie combines rich, caramelized onions and savory lentils topped with a creamy cauliflower potato mash for a comforting, plant-based main course. Perfectly baked and broiled to golden perfection, it’s a hearty and flavorful dish suitable for meal prep and freezer-friendly.
Ingredients
Scale
For the Lentil Filling
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 cup green or brown lentils, rinsed
- 2 1/2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- Salt and pepper, to taste
For the Cauliflower Potato Mash
- 2 medium russet potatoes, peeled and cubed
- 2 cups cauliflower florets
- 2 tablespoons plant-based butter
- 1/4 cup unsweetened plant-based milk
- Salt and pepper, to taste
Instructions
- Caramelize Onions: Heat olive oil in a large skillet over medium heat. Add sliced onions and a pinch of salt. Cook, stirring often, for 20 to 25 minutes until the onions are caramelized and golden brown, developing deep flavor.
- Add Flavorings: Stir in balsamic vinegar, maple syrup, minced garlic, and thyme. Cook for an additional 2 minutes to blend the flavors and slightly reduce the liquid.
- Prepare Lentils: Add the rinsed lentils, vegetable broth, tomato paste, and soy sauce or tamari to the skillet. Bring the mixture to a simmer, cover, and cook for 25 to 30 minutes until the lentils are tender and most of the liquid is absorbed. Season with salt and pepper to taste.
- Cook Vegetables for Mash: Meanwhile, place the peeled and cubed potatoes and cauliflower florets into a large pot. Cover with water and bring to a boil. Cook for 15 to 20 minutes until both vegetables are fork-tender. Drain thoroughly.
- Mash Vegetables: Mash the cooked potatoes and cauliflower with the plant-based butter and unsweetened plant-based milk until creamy and smooth. Season with salt and pepper according to your preference.
- Assemble Shepherd’s Pie: Preheat the oven to 400°F (200°C). Transfer the lentil mixture to a baking dish and spread it evenly. Top with the cauliflower potato mash, spreading it smoothly over the lentil layer.
- Bake and Broil: Bake the assembled shepherd’s pie for 20 minutes. Then turn on the broiler and broil for 3 to 5 minutes until the top is golden and slightly crisp.
- Rest and Serve: Remove from the oven and let the dish sit for 5 minutes before serving to allow flavors to settle and the mash to firm up slightly.
Notes
- For extra depth of flavor, add a splash of red wine when cooking the onions.
- You can prepare the cauliflower potato mash ahead of time and store it in the refrigerator.
- This dish freezes well, making it excellent for meal prep and convenient reheating.
