Description
This Vegan French Onion Shepherd’s Pie combines rich caramelized onions and hearty French green lentils with a creamy cauliflower and potato mash topping. Enhanced with savory herbs, sherry vinegar, and nutritional yeast, this comforting plant-based dish delivers classic shepherd’s pie flavors without any animal products, making it perfect for vegans and anyone seeking a wholesome, satisfying meal.
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.
- Caramelize Onions: Add thinly sliced onions and sauté, stirring frequently, until they become soft and caramelized, about 45-60 minutes. If the onions start to stick, deglaze the pot with a little water as needed.
- Add Aromatics: Stir in minced garlic, dried thyme, and bay leaf. Cook for 30 seconds to release their flavors.
- Incorporate Tomato Paste: Add the tomato paste and cook for 1 minute, stirring constantly, to enhance its depth.
- Add Lentils and Seasonings: Mix in the rinsed French green lentils, sherry vinegar, and tamari or soy sauce. Stir well to combine all ingredients.
- Simmer: Pour in the vegetable stock, season with salt and freshly ground black pepper to taste, and bring the mixture to a boil.
- Cook Lentils: Reduce heat to low, cover the pot, and simmer until the lentils are tender, about 25-30 minutes. Remove the bay leaf once cooked.
- Transfer to Baking Dish: Pour the cooked lentil and onion mixture into a suitable baking dish, spreading evenly.
- Prepare the Cauliflower Potato Mash: In a pot, boil cauliflower florets, diced potatoes, and smashed garlic cloves 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 pepper to the drained vegetables.
- Mash Until Smooth: Mash the mixture until it reaches a creamy and smooth consistency. Adjust seasoning to taste.
- Assemble and Preheat Oven: Preheat the oven to 375°F (190°C). Spread the cauliflower and potato mash evenly over the lentil base in the baking dish.
- Garnish: Drizzle olive oil over the top and sprinkle with fresh thyme leaves for added aroma and presentation.
- Bake: Bake the shepherd’s pie in the preheated oven for 25 minutes or until the top is lightly browned.
- Optional Broil: For extra crispiness, broil the top for an additional 2-3 minutes, watching closely to avoid burning.
- Rest and Serve: Let the pie sit for 5 minutes before serving to allow flavors to settle and make serving easier.
Notes
- Caramelizing onions is key for deep flavor; be patient and stir regularly to avoid burning.
- Sherry vinegar adds a subtle tang that balances the sweetness of the onions.
- Use French green lentils as they hold their shape well during cooking.
- The nutritional yeast lends a cheesy, savory note to the mash.
- Adjust seasoning as needed, especially salt, considering tamari/soy sauce adds saltiness.
- For a nuttier mash, consider roasting the potatoes and cauliflower instead of boiling.
- This shepherd’s pie keeps well in the refrigerator for up to 3 days and freezes beautifully.
