French Onion Vegan Shepherd's Pie
Caramelized onions, lentils, and veggies are cooked in wine and broth. Topped with French onion mashed potatoes and baked!
Servings: 8
Calories: 350kcal
Ingredients
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
Topping
- 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
Instructions
- 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!
Video
Nutrition
Calories: 350kcal | Carbohydrates: 53g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 6mg | Sodium: 444mg | Potassium: 937mg | Fiber: 8g | Sugar: 15g | Vitamin A: 3828IU | Vitamin C: 38mg | Calcium: 136mg | Iron: 3mg