Description
A comforting and flavorful Vegan French Onion Shepherd’s Pie featuring a rich lentil filling and a creamy cauliflower potato mash topping. A hearty plant-based dinner.
Ingredients
Scale
- For the Lentil Filling:
- 3 tablespoons olive oil
- 3 large yellow onions, thinly sliced (about 6 cups)
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 cup brown or green lentils, rinsed and picked over
- 4 cups vegetable broth
- 2 tablespoons soy sauce or tamari
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour or cornstarch (for thickening)
- 1/4 cup fresh parsley, chopped (for garnish)
- For the Cauliflower Potato Mash:
- 1 medium head cauliflower, cut into florets (about 4 cups)
- 2 large russet potatoes, peeled and quartered (about 2 lbs)
- 1/4 cup unsweetened plant-based milk
- 2 tablespoons vegan butter
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- 1. Caramelize the onions in a large pot over medium-low heat with olive oil and salt for 45-60 minutes until deeply golden brown.
- 2. Add garlic, thyme, rosemary, smoked paprika, and black pepper; cook for 1 minute until fragrant. Stir in tomato paste and cook for another minute.
- 3. Add rinsed lentils, bay leaf, vegetable broth, soy sauce, and balsamic vinegar. Bring to a boil, then cover and simmer for 30-40 minutes until lentils are tender.
- 4. While lentils cook, steam or boil cauliflower florets and quartered potatoes until very tender.
- 5. Drain cauliflower and potatoes. Mash them with plant-based milk, vegan butter, and garlic powder. Season with salt and pepper.
- 6. Remove bay leaf from lentils. If filling is thin, whisk together flour/cornstarch with 1/4 cup water to make a slurry, then stir into the lentil mixture and cook until thickened.
- 7. Preheat oven to 375°F (190°C). Pour lentil filling into a baking dish.
- 8. Spread the cauliflower potato mash evenly over the lentil layer.
- 9. Bake for 25-30 minutes, or until bubbly and the mash is golden brown. Broil for the last 1-2 minutes if desired for extra browning, watching carefully.
- 10. Let rest for 10 minutes before garnishing with fresh parsley and serving.
Notes
Store cooled shepherd’s pie in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave until heated through.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400-450 calories
- Sugar: Approx. 10-15g
- Sodium: Approx. 600-800mg
- Fat: Approx. 10-15g
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 15-20g
- Protein: Approx. 18-20g