Description
A comforting twist on the classic Shepherd’s pie featuring rich French onion flavors, hearty lentils, and a creamy cauliflower potato mash.
Ingredients
Scale
- 2 tablespoons olive oil, plus extra for drizzling
- 3 lbs yellow onions, peeled and sliced into half-moons
- Sea salt and ground black pepper, to taste
- 1 tablespoon thyme leaves, minced
- 1 bay leaf
- 1 clove of garlic, minced
- 1 tablespoon tomato paste
- 1 ½ cups French lentils, rinsed
- 1 ½ tablespoons sherry/balsamic vinegar
- 1 ½ tablespoons gluten-free tamari soy sauce
- 5 cups vegetable stock (plus extra as needed)
- 2 cups water
- 2 cloves of garlic, peeled and smashed
- 1 ½ lbs Yukon Gold potatoes, peeled and chopped
- 4 cups cauliflower florets (from approximately ½ a large head)
- 4 tablespoons vegan butter, at room temperature
- ½ cup unsweetened non-dairy milk
- 1 tablespoon nutritional yeast
Instructions
- In a large soup pot over medium heat, add 2 tablespoons of olive oil and swirl around.
- Add all sliced onions to the pot and sauté until they start to soften (about 5-10 minutes).
- Lower the heat and continue to cook, stirring occasionally, until the onions are light golden brown and jammy (about 45 minutes to 1 hour).
- Add thyme, bay leaf, and minced garlic, cooking for about 30 seconds until fragrant.
- Stir in the tomato paste and cook for an additional minute.
- Add rinsed lentils and mix well. Pour in sherry vinegar and tamari, seasoning with salt and pepper.
- Pour in vegetable stock, cover and bring to a boil, then lower to a simmer, cooking until lentils are tender (about 25-30 minutes).
- Remove the bay leaf and let the filling cool slightly before transferring to an oven-safe skillet or baking dish.
- In a separate pot, bring 2 cups of water to boil and add smashed garlic cloves.
- Place potatoes and cauliflower into a steamer basket, cover, and simmer until fork-tender (about 15-20 minutes).
- Drain vegetables and return them to the pot, adding vegan butter, non-dairy milk, nutritional yeast, salt, and pepper. Mash until smooth and creamy.
- Preheat the oven to 375°F (190°C).
- Layer the filling in the baking dish, dollop creamy mash on top, drizzle with olive oil, and sprinkle with salt and pepper.
- Bake for about 25 minutes or until bubbling, broiling for a few minutes for a golden top.
- Let sit for 5 minutes before serving.
Notes
For best flavor, caramelize onions slowly. Use fresh ingredients for optimal taste. This dish is customizable with different herbs and spices.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 0mg
Keywords: Shepherd's pie, French onion, vegetarian, comfort food, lentils, mashed potatoes
