Description
This Vegan French Onion Shepherd’s Pie with Lentils & Cauliflower Potato Mash is a comforting plant-based twist on the classic shepherd’s pie. Featuring caramelized onions, hearty French green lentils simmered with herbs and a rich vegetable stock, topped with a creamy blend of cauliflower and potato mash enhanced by vegan butter and nutritional yeast. Perfect for a wholesome meal that’s full of depth, flavor, and beautiful textures.
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
- 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 to get it ready for sautéing the onions.
- Caramelize the Onions: Add the thinly sliced onions and sauté, stirring frequently, until they become soft and deeply caramelized, which takes about 45 to 60 minutes. Add water occasionally to deglaze the pot and prevent burning.
- Add Aromatics: Stir in the minced garlic, dried thyme, and bay leaf, cooking for 30 seconds until fragrant.
- Incorporate Tomato Paste: Add the tomato paste to deepen the flavor, cooking it for 1 minute to remove its raw taste.
- Add Lentils and Seasonings: Mix in the rinsed French green lentils, sherry vinegar, and tamari or soy sauce, stirring well to combine all the flavors.
- Pour in Vegetable Stock: Add the vegetable stock, season with salt and pepper to taste, and bring the mixture to a boil.
- Simmer Lentils: Reduce the heat to low, cover the pot, and simmer until the lentils are tender, about 25 to 30 minutes. Remove the bay leaf once cooked.
- Transfer to Baking Dish: Spoon the lentil and onion mixture into a suitable baking dish, spreading evenly.
- Prepare the Cauliflower Potato Mash: In a separate pot, boil the cauliflower florets, diced potatoes, and smashed garlic cloves until tender, around 15 to 20 minutes. Drain thoroughly and return to the pot.
- Add Mash Ingredients: Add the vegan butter, unsweetened non-dairy milk, nutritional yeast, salt, and pepper to the drained vegetables.
- Mash the Vegetables: Mash the cauliflower and potatoes together until smooth and creamy. Taste and adjust seasoning as needed.
- Preheat Oven: Set the oven to 375°F (190°C) to prepare for baking the assembled pie.
- Assemble the Pie: Spread the cauliflower-potato mash evenly over the lentil and onion base in the baking dish.
- Garnish and Oil: Drizzle the top with olive oil and sprinkle fresh thyme leaves over the surface for added aroma and presentation.
- Bake: Place the baking dish in the oven and bake for 25 minutes, or until the top is lightly browned. For an extra crispy topping, broil for an additional 2 to 3 minutes.
- Rest and Serve: Allow the shepherd’s pie to sit for 5 minutes outside the oven before serving so it sets nicely and is easier to portion.
Notes
- Caramelizing the onions slowly is key to developing deep, sweet flavors; don’t rush this process.
- If the lentil mixture becomes too thick during simmering, add a little more vegetable stock or water to maintain moisture.
- You can substitute the French green lentils with brown lentils if unavailable, but cooking times may vary slightly.
- For a richer mash, add extra vegan butter or a splash more non-dairy milk as preferred.
- This dish can be made in advance and stored in the fridge; reheat covered to keep it moist.
- Gluten-free if using gluten-free tamari; always check labels of tamari or soy sauce for gluten content.
