Description

This Vegan French Onion Shepherd’s Pie combines a rich, caramelized onion and lentil base with a creamy cauliflower and potato mash topping. The dish is hearty, flavorful, and perfect for a comforting plant-based meal. Slow-cooked onions paired with green lentils, enhanced by sherry vinegar and tamari, create a savory filling, while a smooth, cheesy cauliflower-potato mash adds creaminess and depth.

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

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Instructions

Prepare the French Onion and Lentil Base: Heat olive oil in a large pot over medium heat.
Caramelize the Onions: Add the sliced onions and sauté, stirring frequently, until they become soft and caramelized, about 45 to 60 minutes. Add a splash of water to deglaze the pot if the onions start to stick.
Add Aromatics: Stir in the minced garlic, dried thyme, and bay leaf, cooking for 30 seconds until fragrant.
Incorporate Tomato Paste: Add tomato paste and cook for 1 minute to deepen the flavor.
Add Lentils and Seasonings: Mix in the rinsed lentils, sherry vinegar, and tamari or soy sauce, stirring well to combine all ingredients.
Add Vegetable Stock: Pour in the vegetable stock, season with salt and freshly ground black pepper, and bring the mixture to a boil.
Simmer the Lentils: Reduce heat to low, cover, and simmer the lentils until tender, about 25 to 30 minutes. Remove the bay leaf before transferring.
Transfer to Baking Dish: Once cooked, transfer the lentil mixture to an oven-safe baking dish.
Prepare Cauliflower Potato Mash: In a large pot, boil the cauliflower florets, diced potatoes, and smashed garlic cloves together until tender, about 15 to 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 everything until smooth and creamy, adjusting seasoning to taste.
Preheat Oven: Preheat your oven to 375°F (190°C).
Assemble the Shepherd’s Pie: Evenly spread the cauliflower potato mash over the lentil base in the baking dish.
Add Finishing Touches: Drizzle olive oil on top and sprinkle with fresh thyme leaves for garnish.
Bake: Bake for 25 minutes until the topping is lightly browned. For extra crispiness, broil for an additional 2 to 3 minutes, watching carefully to avoid burning.
Rest and Serve: Let the dish sit for 5 minutes before serving to allow flavors to meld and the dish to set.

Notes

Caramelizing onions is a slow process but essential for deep flavor. Stir often to prevent burning and add water to deglaze if necessary.
French green lentils hold their shape well and work best for this recipe; avoid red or brown lentils which can become mushy.
The cauliflower in the mash adds creaminess while lowering the carbohydrate content compared to a traditional potato-only topping.
Use non-dairy milk of choice; unsweetened almond or oat milk works well.
Broiling at the end is optional but adds a nice crispy texture to the topping.
This recipe can be made ahead and reheated; store leftovers in an airtight container in the refrigerator for up to 3 days.