Looking for a warm, cozy meal that’s also healthy?
Imagine sinking your fork into a deliciously creamy shepherd’s pie topped with fluffy cauliflower potato mash. It’s hearty, satisfying, and 100% vegan—perfect for those chilly evenings when all you want is a feel-good dish, right? This Vegan French Onion Shepherd’s Pie with Lentils & Cauliflower Potato Mash is your ticket to pure comfort food bliss. And the best part? It’s easy to make and requires just one pan.
Why make this recipe
Here’s why you’ll want to whip this up ASAP:
Easy Cleanup: Who has time for a mountain of dishes? This one-pan wonder makes it easy-peasy. You cook and bake everything in the same dish!
Affordable Ingredients: Lentils and potatoes are not just budget-friendly; they also pack a nutritious punch. You’re saving money while filling your belly—what’s not to love?
Family-Friendly: Even the pickiest eaters will dive into this dish without protest. It’s so creamy and flavorful that they won’t even know it’s healthy!
Ingredients:
You don’t need fancy stuff — just these basics!
- 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
- 2 cups cauliflower florets
- 2 cups peeled and diced potatoes
- 2 cloves garlic, smashed
- 2 tbsp vegan butter
- 1/4 cup unsweetened non-dairy milk
- 2 tbsp nutritional yeast
- Salt and freshly ground black pepper, to taste
- Fresh thyme leaves, for garnish
- Drizzle of olive oil
Directions:
Follow these simple steps and you’ll be in cozy dinner heaven!
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 (about 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.
How to make Vegan French Onion Shepherd’s Pie with Lentils & Cauliflower Potato Mash (Overview)
Making this dish is like a warm hug from your kitchen! Here’s how it goes down:
- Caramelize those onions for that signature French onion flavor.
- Mix in lentils and spices; they’ll soak up all that goodness.
- While that simmers, mash up your cauliflower and potatoes for a creamy topping.
- Layer it all up, bake, and get ready for the aroma to take over!
Pro Tip: Don’t skip toasting the garlic—trust me, it makes all the difference!
How to serve Vegan French Onion Shepherd’s Pie with Lentils & Cauliflower Potato Mash
When it’s time to serve, think cozy vibes! Dish it up steaming hot, garnished with fresh thyme and a little drizzle of olive oil. The golden crust will invite you in while the earthy lentils and creamy mash dazzle your taste buds. Pair it with a colorful side salad for a pop of freshness, or enjoy it solo—who needs anything else with flavors this good? 😉
How to store Vegan French Onion Shepherd’s Pie with Lentils & Cauliflower Potato Mash
Got leftovers? Lucky you! This shepherd’s pie lasts up to 4 days in the fridge. For longer storage, pop it in the freezer, where it’ll keep well for about 2 months. When it’s time to reheat, just bake it at 350°F (175°C) until warmed through. Alternatively, you can microwave individual servings. You’ll get that comforting flavor back, like it was freshly made!
Tips to make Vegan French Onion Shepherd’s Pie with Lentils & Cauliflower Potato Mash
- Timing Is Key: Caramelizing the onions is crucial—don’t rush it! The deeper the color, the richer the flavor.
- Ingredient Swaps: Feel free to mix in other veggies to the lentil base for extra nutrition—carrots, peas, or bell peppers work well.
- Texture Matters: For an even creamier mash, add a bit more non-dairy milk.
- Spice It Up: Want some heat? Add a pinch of crushed red pepper flakes to the lentil mixture for a kick!
Variation
Feeling adventurous? Try adding smoked paprika or cumin to the lentil mixture for a smoky twist. You can also switch up the mash by adding a bit of roasted garlic or even some nutritional yeast for extra cheesiness.
FAQs
1. Can I use different lentils?
Yes! You can swap out the French green lentils for other types, but be sure to adjust the cooking time accordingly.
2. Is this dish gluten-free?
Absolutely! Just use gluten-free tamari in place of soy sauce, and you’re good to go!
3. Can I make this ahead of time?
Definitely! You can prepare the lentil base and mash the day before and assemble it just before baking—makes for an easy dinner on a busy night!
📌 Pin this recipe for your next cozy dinner night!
Vegan French Onion Shepherd's Pie
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add onions and sauté, stirring frequently, until soft and caramelized (about 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.
- 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.
- 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.