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Vegan Shepherd's Pie topped with creamy cauliflower potato mash and lentils

Vegan French Onion Shepherd's Pie

A warm, creamy, and satisfying shepherd's pie made with lentils and topped with fluffy cauliflower potato mash - perfect for a cozy dinner.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course, Vegan, Vegetarian
Cuisine: Comfort Food, French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Lentil Base
  • 2 tbsp olive oil For cooking onions
  • 4 large onions, thinly sliced Caramelize for flavor
  • 3 cloves garlic, minced Adds depth to the dish
  • 1 tsp dried thyme For flavoring
  • 1 leaf bay leaf Remove before baking
  • 2 tbsp tomato paste Adds richness to the base
  • 1 cup French green lentils, rinsed For protein and heartiness
  • 2 tbsp sherry vinegar Provides acidity
  • 2 tbsp tamari or soy sauce Use gluten-free tamari for a gluten-free version
  • 4 cups vegetable stock For cooking lentils
  • to taste Salt and freshly ground black pepper Season to preference
For the Cauliflower Potato Mash
  • 2 cups cauliflower florets For the mash topping
  • 2 cups peeled and diced potatoes Provides creaminess
  • 2 cloves garlic, smashed Enhances flavor
  • 2 tbsp vegan butter For creaminess
  • 1/4 cup unsweetened non-dairy milk Adjust for desired creaminess
  • 2 tbsp nutritional yeast For a cheesy flavor
  • to taste Salt and freshly ground black pepper Season to taste
For serving
  • to taste Fresh thyme leaves For garnish
  • to taste Drizzle of olive oil For finishing

Method
 

Prepare the French Onion and Lentil Base
  1. Heat olive oil in a large pot over medium heat.
  2. Add onions and sauté, stirring frequently, until soft and caramelized (about 45-60 min). Deglaze with water if needed.
  3. Stir in garlic, thyme, and bay leaf. Cook for 30 seconds.
  4. Add tomato paste and cook for 1 minute.
  5. Mix in lentils, sherry vinegar, and tamari. Stir well.
  6. Pour in vegetable stock, season with salt and pepper, and bring to a boil.
  7. Reduce heat to a simmer, cover, and cook until lentils are tender (25-30 min). Remove bay leaf.
  8. Transfer mixture to a baking dish.
Prepare the Cauliflower Potato Mash
  1. Boil cauliflower, potatoes, and garlic until tender (15-20 min). Drain and return to the pot.
  2. Add vegan butter, non-dairy milk, nutritional yeast, salt, and pepper.
  3. Mash until smooth and creamy. Adjust seasoning.
Assemble and Bake
  1. Preheat oven to 375°F (190°C).
  2. Spread the mash evenly over the lentil mixture.
  3. Drizzle with olive oil and garnish with fresh thyme.
  4. Bake for 25 min, or until the top is lightly browned. Broil for 2-3 min for extra crispiness.
  5. Let sit for 5 min before serving.

Notes

Timing is key for caramelizing onions—don’t rush it! For a creamier mash, add more non-dairy milk. Feel free to mix in other veggies for extra nutrition like carrots or peas. Consider adding crushed red pepper flakes for some heat if desired. Leftovers keep well—up to 4 days in the fridge or about 2 months in the freezer.