If you can think of something cozier than this French onion vegan shepherd’s pie, I’ll eat my own socks. I mean, let’s talk about the facts. A hearty veggie heavy lentil shepherd’s pie that starts with lots of caramelized onions. Add more French onions flavors in the shape of thyme and wine. Top that incredible lentil filling with the creamiest vegan mashed potatoes that have been mixed with, you guessed it, more caramelized onions and vegan cheese. Top with more vegan cheese and bake until bubbly. I could eat this everyday, all winter long and be a very happy camper!
What You Need For This Vegan French Onion Pie:
- Onions: Lots of sweet onions that get caramelized and start this dish off!
- Agave and Olive Oil: To caramelize the onions.
- Garlic, Carrots, Leeks, Lentils, Corn and Peas: These are the veggies and protein that go into the pie.
- Wine, Veggie Broth, Soy Sauce: These are the liquids for cooking the filling.
- Flour: To help thicken up the filling.
- Thyme: Fresh thyme simmers with the filling and then is removed before baking.
- Yukon Gold Potatoes: To make the perfect mashed potato topping.
- Vegan Butter, Vegan Cream or Non-dairy Milk, Vegan Cheese: These are to make the mashed potatoes. I used Vegan Parmesan from Follow Your Heart.
I had been working on this recipe for French onion vegan shepherd’s pie for a while when I had a brilliant idea. Add half the caramelized onions and some vegan cheese into the mashed potato topping its self. Man, was this a good idea! French onion mashed potatoes was a very, very good idea. This shepherd’s pie is sweet, salty, and has such a depth of flavor. You may never want to eat shepherd’s pie any other way again.
Why Should You Make This Lentil Shepherd’s Pie?
- The lentils, leeks, caramelized onions, wine and other veggies make this filling perfection.
- Mashed potatoes. Mixed with caramelized onions and vegan cheese? Heck yes.
- This is a perfect meal to prep ahead.
- This recipe makes a lot and is a perfect winter holiday meal.
- It may take a little longer than my usual dinner recipe, by it is very easy.
French Onion Vegan Shepherd’s Pie
Shepherd's Pie Filling
- 2 Tablespoons Olive oil
- 3 Large Sweet onions, sliced thin
- 2 Tablespoons Agave syrup
- 4 Cloves Garlic
- 2 Large Carrots, chopped
- 1 Leek, chopped
- 1 1/2 Cups Cooked brown lentils
- 1/2 Cup White wine, vegan
- 2 Tablespoons All purpose flour
- 1 teaspoon Liquid aminos or soy sauce
- 2 Cups Vegetable broth
- 2 Sprigs Fresh Thyme
- 1 Cup Corn, fresh, frozen or canned
- 1/2 Cup Peas, fresh or frozen
- Salt and Pepper to taste
- 2 Pounds Yukon gold potatoes, peeled and diced
- 5 Tablespoons Vegan butter, melted
- 3/4 Cup Vegan cream or non-dairy milk
- Salt and pepper to taste
- 1/2 Cup Vegan Parmesan, I used Follow Your Heart +more for topping
- Start by caramelizing the onions. In a large soup pot, heat the olive oil on medium high.
- Add the sliced onions and a pinch of salt and pepper.
- Sauté for about 10 minutes, then reduce heat to medium low and press the onions down into pot. Let sauté without touching for 5 to 7 minutes. Toss and press the onions back down into the pot and leave for another 5 to 7 minutes.
- Once the onions start to brown, pour the agave over the onions and toss to coat the onions.
- Continue sautéing, pressing the onions down and leaving them for a few minutes at a time, repeating the process until the onions are fully caramelized. Golden brown and very tender. This may take about 35 to 45 minutes.
- While the onions caramelize, start prepping the potatoes. Add the peeled and diced potatoes to a large pot of water. Heat the water on medium high. Bring to a simmer. Simmer the potatoes until they are fork tender and very easy to mash. About 15 minutes.
- Drain the potatoes when they are done. return them to the pot and then pour in the vegan butter, vegan cream or non-dairy milk and a few pinches of salt and pepper.
- Smash the potatoes with a potato masher and mix until smooth. Taste and adjust seasonings.
- Once the onions are caramelized, remove half of them from the pot and add them to the mashed potatoes as well as the vegan Parmesan. Stir to combine. Set aside.
- Now, to the pot with the remaining half of the onions, add the garlic, carrots and leeks. Toss to combine and sauté for 1 to 2 minutes.
- Add the cooked lentils, the white wine and a pinch of salt and pepper.
- Stir to combine and let simmer until the wine has been absorbed. About 2 to 3 minutes.
- Add the flour and toss to coat everything in the flour.
- Add the soy sauce, vegetable broth and sprigs of thyme. Stir to combine.
- Let simmer for about 10 minutes or until the filling has thickened.
- Preheat the oven to 400 degrees(F), while the filling simmers.
- Add the corn and peas to the filling and stir to combine.
- Let simmer for 2 to 3 more minutes, taste and adjust seasonings adding more salt and pepper if needed.
- Pour the filling into a 8 x 8 or 9 x 9 inch baking dish and smooth out evenly. Put the mashed potatoes on top and spread out evenly. Top with a bit more vegan Parmesan and then bake for 15 to 20 minutes.
- I like to put my baking dish on a sheet pan in case of overflow.
- Let cool for a few minutes and then serve!