Description
This Vegan French Onion Shepherd’s Pie combines rich caramelized onions and hearty French green lentils in a savory base, topped with a creamy cauliflower and potato mash. Perfect for a comforting, plant-based meal, this dish is seasoned with thyme, garlic, and nutritional yeast for depth of flavor and baked to golden perfection.
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
For Garnish
- Fresh thyme leaves
- Drizzle of olive oil
Instructions
- Prepare the French Onion and Lentil Base: Heat olive oil in a large pot over medium heat.
- Sauté Onions: Add the thinly sliced onions and cook, stirring frequently, until they become soft and caramelized, about 45-60 minutes. If onions start to stick, deglaze the pot with a little water to lift the browned bits.
- Add Aromatics: Stir in minced garlic, dried thyme, and bay leaf; cook for 30 seconds to release their fragrance.
- Incorporate Tomato Paste: Add tomato paste and cook it for 1 minute to deepen the flavor.
- Combine Lentils and Seasonings: Mix in rinsed lentils, sherry vinegar, and tamari or soy sauce; stir until well combined.
- Add Vegetable Stock & Simmer: Pour in vegetable stock, season with salt and freshly ground black pepper, bring the mixture to a boil.
- Cook Lentils: Reduce heat to a simmer, cover, and cook until lentils are tender (25-30 minutes). Remove bay leaf once done.
- Transfer to Baking Dish: Pour and spread the cooked lentil mixture evenly into a large baking dish.
- Prepare the Cauliflower Potato Mash: Boil cauliflower florets, diced potatoes, and smashed garlic cloves together in salted water until tender, about 15-20 minutes; drain well and return to the pot.
- Add Mash Ingredients: Add vegan butter, unsweetened non-dairy milk, nutritional yeast, salt, and freshly ground black pepper to the drained vegetables.
- Mash Smooth: Mash the mixture until creamy and smooth; adjust seasoning as needed.
- Preheat Oven: Preheat the oven to 375°F (190°C) in preparation for baking.
- Assemble the Pie: Spread the cauliflower potato mash evenly over the lentil base in the baking dish.
- Add Garnish: Drizzle olive oil over the top and sprinkle with fresh thyme leaves.
- Bake: Bake in the preheated oven for 25 minutes until the top is lightly browned; optionally, broil for 2-3 minutes more to achieve extra crispiness.
- Rest and Serve: Remove from oven and let the shepherd’s pie sit for 5 minutes before serving to allow flavors to meld.
Notes
- Caramelizing onions is the key to developing deep, rich flavor in the base; patience is essential.
- Use French green lentils for their firm texture and ability to hold shape well during cooking.
- You can replace tamari with soy sauce, but tamari is preferred for gluten-free diets.
- For a creamier mash, adjust the amount of non-dairy milk according to your preference.
- This dish is fully vegan and can be adapted for gluten-free diets by ensuring tamari is gluten-free.
- Broiling at the end is optional but enhances texture with a crispy top layer.
