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
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
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 340
- Sugar: 9 g
- Sodium: 670 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 13 g
- Protein: 13 g
- Cholesterol: 0 mg
