Description
This Vegan French Onion Shepherd’s Pie combines deeply caramelized onions and hearty French green lentils with a creamy cauliflower and potato mash topping. Perfectly baked to golden perfection, this comforting plant-based dish offers rich, umami flavors without any dairy or meat, making it a nutritious and satisfying meal for vegans and vegetarians alike.
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, then add the thinly sliced onions. Sauté, stirring frequently for 45 to 60 minutes, until the onions are soft and caramelized. If the onions start to stick, deglaze the pot with a splash of water.
- Add Aromatics: Stir in the minced garlic, dried thyme, and bay leaf. Cook this mixture for 30 seconds to release the flavors.
- Add Tomato Paste: Stir in the tomato paste and cook for one minute to deepen the flavor.
- Add Lentils and Seasonings: Mix in the rinsed French green lentils, sherry vinegar, and tamari or soy sauce. Stir everything well to combine.
- Add Vegetable Stock and Simmer: Pour in the vegetable stock, season with salt and freshly ground black pepper, then bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for 25 to 30 minutes until the lentils are tender. Remove the bay leaf once cooked.
- Transfer Lentil Mixture: Pour the lentil and onion mixture into a baking dish, spreading it out evenly.
- Prepare Cauliflower Potato Mash: Boil the cauliflower florets, peeled and diced potatoes, and smashed garlic cloves in a pot until tender, about 15 to 20 minutes. Drain well and return to the pot.
- Mash Vegetables: Add the vegan butter, unsweetened non-dairy milk, nutritional yeast, salt, and pepper to the drained cauliflower and potatoes. Mash everything together until smooth and creamy. Adjust seasoning to taste.
- Assemble the Pie: Preheat the oven to 375°F (190°C). Evenly spread the cauliflower-potato mash over the lentil mixture in the baking dish. Drizzle a little olive oil on top and garnish with fresh thyme leaves.
- Bake: Bake the assembled pie in the oven for 25 minutes or until the topping is lightly browned. For an extra crispy top, broil the pie for an additional 2 to 3 minutes, watching carefully to avoid burning.
- Rest and Serve: Remove the shepherd’s pie from the oven and let it sit for 5 minutes before serving to allow flavors to settle.
Notes
- Caramelizing the onions slowly over low to medium heat is key to developing rich flavor; do not rush this step.
- If you prefer a thicker filling, reduce some of the vegetable stock before assembling the pie.
- Use low-sodium tamari or soy sauce to better control the salt content.
- For a nutty flavor, you can toast the nutritional yeast lightly before adding it to the mash.
- To store leftovers, cover and refrigerate for up to 3 days or freeze in an airtight container for up to 1 month.
