A hearty and flavorful vegan shepherd's pie featuring a rich French onion and lentil base, topped with a creamy cauliflower and potato mash. This comforting dish is perfect for cozy dinners and special occasions alike.
Why You’ll Love This Recipe
- Rich and flavorful – Caramelized onions give this dish a deep, umami-packed taste.
- Hearty and satisfying – Lentils provide a meaty texture, making this a filling meal.
- Creamy and delicious mash – The cauliflower-potato mash is smooth, buttery, and nutrient-dense.
- Perfect for meal prep – Stores and reheats beautifully for leftovers.
- Dairy-free and gluten-free – A wholesome, allergy-friendly dish.
Ingredients
For the French Onion and Lentil Base:
2 tablespoons olive oil
4 large onions, thinly sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
2 tablespoons tomato paste
1 cup French green lentils, rinsed
2 tablespoons sherry vinegar
2 tablespoons tamari or soy sauce
4 cups vegetable stock
Salt and freshly ground black pepper, to taste
For the Cauliflower Potato Mash:
2 cups cauliflower florets
2 cups peeled and diced potatoes
2 cloves garlic, smashed
2 tablespoons vegan butter
¼ cup unsweetened non-dairy milk
2 tablespoons nutritional yeast
Salt and freshly ground black pepper, to taste
For Assembly:
Fresh thyme leaves, for garnish
Drizzle of olive oil
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the French Onion and Lentil Base:
- In a large pot over medium heat, heat the olive oil.
- Add the sliced onions and sauté, stirring frequently, until they become soft and golden brown, about 45 minutes to 1 hour. If the onions start to stick, add a splash of water to deglaze the pot.
- Increase the heat to medium. Add the minced garlic, dried thyme, and bay leaf; sauté until fragrant, about 30 seconds.
- Stir in the tomato paste and cook for 1 minute.
- Add the lentils, sherry vinegar, and tamari; stir to combine, scraping up any browned bits from the bottom of the pot.
- Pour in the vegetable stock, season with salt and pepper, and bring to a boil.
- Reduce heat to a simmer, cover, and cook until the lentils are tender, about 25-30 minutes.
- Remove and discard the bay leaf. Adjust seasoning as needed.
- Transfer the mixture to a large oven-safe skillet or baking dish and set aside.
Prepare the Cauliflower Potato Mash:
- In a large pot, bring water to a boil. Add the cauliflower florets, diced potatoes, and smashed garlic cloves.
- Reduce heat to a simmer, cover, and cook until the vegetables are tender, about 15-20 minutes.
- Drain and return the vegetables to the pot.
- Add the vegan butter, non-dairy milk, nutritional yeast, salt, and pepper.
- Mash until smooth and creamy. Adjust seasoning as needed.
Assemble and Bake the Shepherd's Pie:
- Preheat the oven to 375°F (190°C).
- Spread the cauliflower potato mash evenly over the lentil mixture in the skillet or baking dish.
- Drizzle the top with olive oil and sprinkle with fresh thyme leaves.
- Bake for 25 minutes, or until the top is lightly browned and the filling is bubbly. For extra browning, broil for an additional 2-3 minutes.
- Remove from the oven and let sit for 5 minutes before serving.
Servings and Timing
Prep Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6
Calories: Approximately 350 kcal per serving
Variations
- Mushroom Addition – Add sautéed mushrooms to the lentil base for an extra umami boost.
- Sweet Potato Mash – Swap out the potatoes for sweet potatoes for a sweeter contrast to the savory filling.
- Cheesy Topping – Sprinkle some vegan cheese on top before baking for a golden, cheesy crust.
- Spicy Kick – Add a pinch of red pepper flakes or smoked paprika for a bit of heat.
- Legume Swap – Try using chickpeas or black lentils instead of green lentils for a different texture.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm in the oven at 350°F (175°C) for about 15-20 minutes or microwave in 1-minute intervals until heated through.
FAQs
How can I make this recipe soy-free?
Use coconut aminos instead of tamari or soy sauce.
Can I use canned lentils instead of dried?
Yes! Use two 15-ounce cans of drained and rinsed lentils and reduce the cooking time.
What’s the best non-dairy milk for the mash?
Unsweetened almond, oat, or cashew milk work well. Avoid coconut milk as it may alter the flavor.
Can I caramelize the onions faster?
Cooking them low and slow brings out the best flavor, but you can add a pinch of baking soda to speed up the process.
How do I get a crispy top on the mash?
Broil the dish for the last 2-3 minutes of baking for a golden, crispy topping.
Can I make this dish ahead of time?
Yes! Assemble it ahead and refrigerate before baking. Bake when ready to serve.
What’s a good side dish to serve with this?
A fresh green salad, roasted Brussels sprouts, or steamed green beans complement this well.
Can I use red lentils?
Red lentils break down too much and won’t provide the same texture. Stick to green or brown lentils.
What can I use instead of sherry vinegar?
Balsamic vinegar or red wine vinegar make good substitutes.
Is this dish kid-friendly?
Absolutely! The creamy mash and savory filling are mild and appealing to kids.
Conclusion
This Vegan French Onion Shepherd’s Pie is a cozy, nourishing, and flavor-packed dish that’s perfect for both special occasions and weeknight meals. The rich lentil and caramelized onion base combined with a creamy cauliflower-potato mash makes this a satisfying plant-based alternative to classic shepherd’s pie. With its hearty texture, deep flavors, and wholesome ingredients, it’s bound to become a favorite in your household. Try it today and enjoy the ultimate comfort food!
Vegan French Onion Shepherd's Pie with Lentils & Cauliflower Potato Mash
- Total Time: 2 hours
- Yield: 6 servings
- Diet: Gluten Free
Description
This Vegan French Onion Shepherd’s Pie is a comforting, plant-based twist on the classic dish, featuring a rich caramelized onion and lentil filling topped with a creamy cauliflower-potato mash. It’s hearty, satisfying, and packed with umami flavors, making it the perfect dish for cozy dinners or meal prep. Plus, it’s gluten-free, dairy-free, and easy to make ahead!
Ingredients
Ingredients
For the 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
For the Cauliflower Potato Mash:
- 2 cups cauliflower florets
- 2 cups peeled and diced potatoes
- 2 cloves garlic, smashed
- 2 tbsp vegan butter
- ¼ cup unsweetened non-dairy milk
- 2 tbsp nutritional yeast
- Salt and freshly ground black pepper, to taste
For Assembly:
- Fresh thyme leaves, for garnish
- Drizzle of olive oil
Instructions
Instructions
-
Prepare the French Onion and Lentil Base:
- Heat olive oil in a large pot over medium heat.
- Add onions and sauté, stirring frequently, until soft and caramelized (45-60 min). Deglaze with water if needed.
- Stir in garlic, thyme, and bay leaf. Cook for 30 seconds.
- Add tomato paste and cook for 1 minute.
- Mix in lentils, sherry vinegar, and tamari. Stir well.
- Pour in vegetable stock, season with salt and pepper, and bring to a boil.
- Reduce heat to a simmer, cover, and cook until lentils are tender (25-30 min). Remove bay leaf.
- Transfer mixture to a baking dish.
-
Prepare the Cauliflower Potato Mash:
- Boil cauliflower, potatoes, and garlic until tender (15-20 min). Drain and return to the pot.
- Add vegan butter, non-dairy milk, nutritional yeast, salt, and pepper.
- Mash until smooth and creamy. Adjust seasoning.
-
Assemble and Bake:
- Preheat oven to 375°F (190°C).
- Spread the mash evenly over the lentil mixture.
- Drizzle with olive oil and garnish with fresh thyme.
- Bake for 25 min, or until the top is lightly browned. Broil for 2-3 min for extra crispiness.
- Let sit for 5 min before serving.
Notes
- For a cheesier topping, sprinkle vegan cheese before baking.
- For a smoky flavor, add smoked paprika or a pinch of cayenne.
- To save time, caramelize onions ahead of time and store in the fridge.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
