Name: e with Lentils & Cauliflower Potato Mash Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Vegan
Ingredients: 2 tablespoons olive oil; 3 large onions, thinly sliced; 3 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 tablespoons balsamic vinegar; 1 cup dried green or brown lentils, rinsed; 3 cups vegetable broth; 2 tablespoons tomato paste; 2 cups mixed vegetables (such as diced carrots, celery, and peas); 2 large russet potatoes, peeled and diced; 2 cups cauliflower florets; 3 tablespoons vegan butter; 1/4 cup unsweetened plant-based milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Jump to Recipe·Print Recipe

If you’re searching for a stunning, hearty vegan centerpiece, this e with Lentils & Cauliflower Potato Mash is the ultimate comfort food that feels both classic and refreshingly modern. Imagine layers of deeply caramelized onions and savory lentils, all bubbling together under a blanket of dreamy, cloud-like cauliflower potato mash—every mouthful is a celebration of flavor and texture. This dish takes all the coziness of shepherd’s pie and gives it an elegant and plant-based twist, making it ideal for festive gatherings and weeknight dinners alike.

Ingredients You’ll Need

e with Lentils & Cauliflower Potato Mash Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for e with Lentils & Cauliflower Potato Mash are wonderfully simple, yet each one plays a vital role in building complex flavor, rich color, and craveable texture. Don’t skip the basics—they’re what make the whole dish sing!

Olive oil: Essential for caramelizing the onions and building a robust base of flavor.
Onions: The heart of the French onion profile, adding deep sweetness and umami when slowly cooked down.
Garlic: Adds savory depth and a little bite to the filling.
Salt and black pepper: Simple staples that bring the ingredients to life.
Dried thyme and dried rosemary: These herbs layer on earthy aromatic notes that make the lentil filling unforgettable.
Balsamic vinegar: Adds a beautiful tang and depth—don’t be tempted to skip it!
Green or brown lentils: Hearty, protein-packed, and they hold their shape perfectly while soaking up flavor.
Vegetable broth: Infuses the filling with savory goodness and helps tenderize the lentils.
Tomato paste: Concentrates the savory flavors and provides a touch of sweetness.
Mixed vegetables: Think carrots, celery, and peas—these give bursts of color and pleasant pops of freshness.
Russet potatoes: The backbone of any great mash, delivering that classic creamy texture.
Cauliflower florets: Lightens the mash with a subtle sweetness and keeps things airy.
Vegan butter: Creams up the mash, making it velvety and rich without dairy.
Unsweetened plant-based milk: Keeps the mash perfectly smooth and blendable.

How to Make e with Lentils & Cauliflower Potato Mash

Step 1: Caramelize the Onions

Start by heating olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced onions and cook patiently for 20–25 minutes, stirring occasionally, until they become deep golden and irresistibly fragrant. This slow process is what gives e with Lentils & Cauliflower Potato Mash its signature French onion magic.

Step 2: Add Aromatics and Seasonings

Toss in your minced garlic along with salt, black pepper, thyme, and rosemary. Let everything mingle for an extra minute. Stir in the balsamic vinegar, letting it bubble up and get absorbed, infusing complexity and a little tang into the onions.

Step 3: Build the Lentil Filling

Pour in the rinsed lentils, vegetable broth, tomato paste, and your colorful medley of mixed vegetables. Give it a good stir, bring everything to a gentle boil, then lower the heat and simmer for 25–30 minutes. The lentils should be tender and most of the liquid absorbed, making a perfect savory base for your e with Lentils & Cauliflower Potato Mash.

Step 4: Make the Cauliflower Potato Mash

While the lentil filling simmers, boil the diced potatoes and cauliflower florets in a big pot of salted water for 15–20 minutes until they’re fork-tender. Drain well, then mash with vegan butter, plant-based milk, salt, and pepper until you get a luscious, creamy mash that’s light yet indulgent—just what you want for this special pie.

Step 5: Assemble and Bake

Now for the fun part! Preheat your oven to 400°F (200°C). Spoon the lentil mixture into a 9×13-inch baking dish, then carefully pile the mash on top and spread it out. Use a fork to make some lovely little ridges so you get toasty golden peaks. Bake for 20 minutes until the top is kissed with color and everything is bubbling underneath. Let it rest for a few minutes before serving—you deserve a moment to admire your masterpiece!

How to Serve e with Lentils & Cauliflower Potato Mash

Garnishes

A flourish of fresh herbs—like chopped parsley, chives, or a sprinkle of extra black pepper—adds a pop of color and a fragrant finish to your e with Lentils & Cauliflower Potato Mash. If you like a little extra richness, a drizzle of good olive oil or a sprinkle of vegan parmesan is heavenly.

Side Dishes

This main dish is hearty on its own, but it’s lovely alongside a bright green salad with a zippy lemon dressing, roasted Brussels sprouts, or warm crusty bread to mop up every last bit. Let the e with Lentils & Cauliflower Potato Mash shine and keep the sides simple but vibrant.

Creative Ways to Present

Dress it up in individual ramekins for dinner parties, or scoop it into mini casseroles for cozy meal prep. For a rustic touch, serve e with Lentils & Cauliflower Potato Mash straight from the baking dish at the table—there’s something special about letting everyone dig in family-style.

Make Ahead and Storage

Storing Leftovers

Leftovers of e with Lentils & Cauliflower Potato Mash keep beautifully in an airtight container in the fridge for up to 4 days. The flavors continue to meld and deepen, making it even dreamier as a next-day meal.

Freezing

You can absolutely freeze the baked and cooled e with Lentils & Cauliflower Potato Mash. Just portion it into freezer-safe containers, label, and stash for up to 2 months. When you need a ready-made comfort dinner, it’s ready to go!

Reheating

To reheat, gently warm individual portions in the microwave or reheat the entire dish in a 350°F (175°C) oven, covered with foil, until hot throughout. For that signature crisp topping, uncover for the last few minutes so the mash regains its golden touch.

FAQs

Can I make this e with Lentils & Cauliflower Potato Mash gluten free?

Absolutely! The recipe is naturally gluten-free as long as your vegetable broth and any extras (like vegan butter) are labeled gluten-free. Always double check packaging if you have any sensitivities.

Can I substitute other vegetables in the filling?

Definitely! The beauty of e with Lentils & Cauliflower Potato Mash is its flexibility. Try sweet corn, diced bell peppers, or mushrooms—use whatever you have on hand, or whatever’s freshest at the market.

How can I make the mash extra creamy?

For an ultra-creamy mash, use a potato ricer or hand mixer instead of a masher, and be generous with vegan butter and plant-based milk. You can also fold in a spoonful of vegan cream cheese for extra richness.

Is there a way to add more protein?

Yes, lentils are great but feel free to toss in some cooked chickpeas or diced tempeh for an added protein boost. Both integrate seamlessly with the hearty filling of your e with Lentils & Cauliflower Potato Mash.

What can I use instead of russet potatoes?

Yukon gold potatoes are a great creamy alternative, or you could make the mash entirely with cauliflower for an even lighter, lower-carb version. Adapt based on your preferences or what you have available!

Final Thoughts

I hope you fall as deeply in love with this e with Lentils & Cauliflower Potato Mash as I have—it’s the kind of recipe that turns ordinary evenings into something truly memorable. Gather your favorite people, serve up generous helpings, and savor every comforting bite!

e with Lentils & Cauliflower Potato Mash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 24 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

This Vegan French Onion Shepherd’s Pie combines a savory lentil filling with a creamy cauliflower potato mash for a comforting and nutritious meal that is perfect for a cozy dinner.

Ingredients

Scale

Lentil Filling:

2 tablespoons olive oil
3 large onions, thinly sliced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons balsamic vinegar
1 cup dried green or brown lentils, rinsed
3 cups vegetable broth
2 tablespoons tomato paste
2 cups mixed vegetables (such as diced carrots, celery, and peas)

Cauliflower Potato Mash:

2 large russet potatoes, peeled and diced
2 cups cauliflower florets
3 tablespoons vegan butter
1/4 cup unsweetened plant-based milk
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Lentil Filling: Heat olive oil in a large skillet or Dutch oven, caramelize onions, add garlic, salt, pepper, thyme, rosemary, balsamic vinegar, lentils, broth, tomato paste, and vegetables. Simmer until lentils are tender.
Cauliflower Potato Mash: Boil potatoes and cauliflower until tender, then mash with vegan butter, plant milk, salt, and pepper.
Preheat oven to 400°F (200°C). Transfer lentil mixture to a baking dish, layer mash on top, create texture with a fork. Bake for 20 minutes until golden. Let rest before serving.

Notes

For extra richness, add 1 tablespoon miso paste to the lentil mixture.
The cauliflower in the mash lightens the texture while keeping it creamy.
Leftovers store well in the refrigerator for up to 4 days and reheat beautifully.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Baking
Cuisine: Vegan